Snickerdoodle Biscotti

2 cups all-purpose flour
1 1/2 teaspoons ground cinnamon
1 teaspoon baking powder
1/4 teaspoon salt
1 cup granulated sugar
6 tablespoons unsalted butter, softened
1 large eggs
1 large egg yolk
1 teaspoon vanilla extract

Topping:
1 large egg white
3 tablespoon granulated sugar
1 teaspoon ground cinnamon

Heat oven to 325 degrees F. Line cookie sheet with parchment paper; set aside.

In large bowl, whisk together flour, cinnamon, baking powder, and salt; set aside.

In a medium bowl, using electric mixer, beat butter and sugar until light and fluffy. Add egg and egg yolk, beat well. Reserve egg white for later use. Mix in vanilla extract.

Pour wet ingredients into dry mixture, stir well. Dough may appear crumbly.

Flour work area and turn dough out onto surface. Work dough into 2 equal size balls. Shape balls into logs 8 inches long by 2 inches in diameter. Brush logs with egg white.

Bake for 45-50 minutes or until dough is firm to touch. Remove from oven, transfer logs to cool for 10 minutes. Maintain oven temperature.

Slice logs into 1/2-inch slices along bias (at an angle).

Mix 3 tablespoons granulated sugar and 1 teaspoon of cinnamon; set aside.

Place biscotti cut side down on cookie sheet, sprinkle topping mixture over each biscotti. Return to oven and bake for another 15 minutes.

Makes 36 pieces.