Cinnamon Sugar Biscotti

SUBMITTED BY: SARA LEE PHOTO BY: Sherry

"This is an Italian version of cinnamon toast. Everyone is sure to enjoy these!"

SERVINGS & SCALING

Original recipe yield: 40 cookies

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INGREDIENTS

2 cups all-purpose flour
1 1/2 teaspoons ground cinnamon
1 teaspoon baking powder
1/4 teaspoon salt
2/3 cup white sugar
6 tablespoons butter
1 egg
1 egg yolk
1 teaspoon vanilla extract
1 egg, beaten
3 tablespoons white sugar
1 teaspoon ground cinnamon

READ REVIEWS (99)

DIRECTIONS

Preheat oven to 325 degrees F (165 degrees C). Line baking sheets with parchment paper.
Sift together the flour, 1 1/2 teaspoon cinnamon, baking powder and salt, set aside. In a medium bowl, cream together the 2/3 cup sugar and butter. Beat in 1 egg, egg yolk and vanilla. Stir in the dry ingredients.
On a lightly floured surface, divide dough into two pieces. Roll each piece into a log about 9 inches long and 1 1/2 inches wide. Place logs on the prepared baking sheet and flatten slightly. Brush with the beaten egg.
Bake for 25 to 30 minutes in the preheated oven, until golden and firm to the touch. Cool for 15 minutes.
On a cutting board, slice each log crosswise at a diagonal into 1/2 inch slices, using a serrated knife. Place back on the baking sheet, cut side down, and sprinkle with a mixture of the remaining cinnamon and sugar. Return to the oven for an additional 15 to 20 minutes, until toasted. Cool on wire racks, and store in an airtight container.

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REVIEWS

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Reviewed on Dec. 19, 2007 by Angela C.

I reviewed this recipe awhile ago (I loved it then, and still do!)and wanted to post that after making it many times, I have figured out the secret to making the dough not so crumbly! If you follow the recipe exactly, make sure that you cream the butter and the sugar together mix and then mix in the eggs and vanilla. Mix the flour, baking soda, salt and cinnamon in a seperate bowl as directed. When you add the flour mixture to the sugar, butter and eggs, don't add more than 1/4 cup at a time and blend it in well. It will still be a dry dough (it's supposed to be) but it won't be as crumbly and hard to work with. You can easily knead it on the table and form it into logs this way without it falling to pieces on you..... just thought that I would share! Good luck with yours, this really is a great recipe!

8 users found this review helpful

Reviewed on Apr. 13, 2003 by JIPHY

This is a fantastic recipe that turns out every time! A mocha just isn't a mocha without a little biscotti to accompany it. I don't bother with 1 egg yolk, i just use two whole eggs. Also, sometimes I like to drizzle the toasted slices with some melted chocolate right when they come out of the oven. This is a winner!

8 users found this review helpful

Reviewed on Dec. 14, 2003 by KIRVIN

I thought this was great. I made it twice and the second time I made it for my diabetic grandpa, and this is, so far, the first biscotti recipe that has worked with a sugar substitute. My grandpa and I are both very thankful for this recipe!

5 users found this review helpful

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