Cookie Recipes
Snickerdoodle Biscotti
Yield: 36 pieces
Ingredients
Batter
- 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
- 1 large egg white
Topping
- 3 tablespoons granulated sugar
- 1 teaspoon ground cinnamon
Instructions
- Heat oven to 325 degrees F. Line cookie sheet with parchment paper; set aside.
Batter
- 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 to 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).
Topping
- Mix 3 tablespoons granulated sugar and 1 teaspoon of cinnamon; set aside.
- Place biscotti cut side down on the cookie sheet, sprinkle topping mixture over each biscotti.
- Return to oven and bake for another 15 minutes.