I just love these cinnamon biscotti.
Recipe slightly adapted from Brown eyed baker
Cinnamon Biscotti
About 15
1 1/3 cups all purpose flour
1 tsp ground cinnamon
1/2 tsp baking powder
1/4 tsp salt
1/4 cup butter, softend
1/2 cup granulated sugar
1 egg
1/2 tsp vanilla extract
Topping:
1/2 egg white
1/2 tsp water
2 tbsp granulated sugar
1/2 tsp ground cinnamon
Preheat oven to 375 F Line a baking sheet with parcement paper.
Whisk together flour, baking powder, salt and cinnamon in a baking bowl.
Cream butter and sugar until light and fluffy using a hand mixer or a kitchen aid.
Add the egg and beat well, then add the vanilla.
Lower the speed and add the dry ingredients in two batches. Mix until a dough forms.
Turn the dough out onto a lightly floured work surface and form it into a log, 4 inches wide by 10 inches long.
Whisk the egg white and water together. In another bowl mix the sugar and cinnamon. Brush on with the eggwhite and
sprinkle the log generously with the cinnamon/sugar mix.
Bake in the oven about 20-25 minutes until it is lightly golden and small cracks form on top. Remove from the
oven and cool 5 minutes on the baking sheet. Meanwhile leave the oven on. Slice the log diagonally into 15 biscotti.
Place them cut side up on the baking sheet and bake an additional 15 minutes. Remember to turn them half way.
Cool completely on a wire rack. They harden and get crisp as the cool.
Cinnamon Biscotti
About 15
1 1/3 cups all purpose flour
1 tsp ground cinnamon
1/2 tsp baking powder
1/4 tsp salt
1/4 cup butter, softend
1/2 cup granulated sugar
1 egg
1/2 tsp vanilla extract
Topping:
1/2 egg white
1/2 tsp water
2 tbsp granulated sugar
1/2 tsp ground cinnamon
Preheat oven to 375 F Line a baking sheet with parcement paper.
Whisk together flour, baking powder, salt and cinnamon in a baking bowl.
Cream butter and sugar until light and fluffy using a hand mixer or a kitchen aid.
Add the egg and beat well, then add the vanilla.
Lower the speed and add the dry ingredients in two batches. Mix until a dough forms.
Turn the dough out onto a lightly floured work surface and form it into a log, 4 inches wide by 10 inches long.
Whisk the egg white and water together. In another bowl mix the sugar and cinnamon. Brush on with the eggwhite and
sprinkle the log generously with the cinnamon/sugar mix.
Bake in the oven about 20-25 minutes until it is lightly golden and small cracks form on top. Remove from the
oven and cool 5 minutes on the baking sheet. Meanwhile leave the oven on. Slice the log diagonally into 15 biscotti.
Place them cut side up on the baking sheet and bake an additional 15 minutes. Remember to turn them half way.
Cool completely on a wire rack. They harden and get crisp as the cool.