Biscotti · In the Cookie Jar

Cinnamon Crunch Biscotti

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I was in a cinnamon mood last week.  Now, I know around the holidays spiced cookies abound.  I make plenty of them myself – pfeffernusse and lebkuchen for example.  Both fragrant with ground cloves, cinnamon, and so on.

But I wasn’t interested in all those other spices.

I only wanted cinnamon.

So here’s what I did…

First, preheat the oven to 350 degrees F.

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I used the almond biscotti my sister-in-law, Nina, contributed to a cookbook my mom put together for me when I got engaged way back when.

Then I made a couple of changes here and there.

So here are the ingredients:

5 cups all purpose flour

1 cup cornmeal

2 teaspoons baking powder

2 tablespoons cinnamon

3 eggs

2 cups sugar

2 teaspoons vanilla

2 sticks unsalted butter, melted and cooled

1 cup slivered almonds

1 more egg, whisked with a bit of water

Sparkling sugar and some cinnamon, combined

~~~

First, I melted the butter, and then set it aside to cool.

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Next, I whisked together the dry ingredients.

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Oops!  Can’t make cinnamon biscotti without the cinnamon.

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Next, I put the sugar and eggs in the bowl of my mixer and beat them until they were pale yellow and thickened. 

Then I added the vanilla and the cooled, melted butter.

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Then I added in the dry ingredients (sorry, no picture for some reason – my photographer is a slacker, apparently.  Oh, wait.  That would also be me.  Hm.)

Once the wet and dry ingredients were just combined, I added the almonds.  I just kind of kneaded them in quickly by hand.

Looks good already, doesn’t it?

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Then I dumped the dough out onto the counter and divided it into four roughly equal portions.

I suppose “dumped” isn’t proper terminology when writing a recipe, but really, that’s what I did.

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Then I shaped each portion into a log on a parchment lined sheet pan (well, two logs per pan) and pressed them down so they were about half an inch thick.  They ran nearly the length of the pan – maybe 16” or so.

I brushed each flattened log with egg wash.

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and then I sprinkled my sparkling sugar and cinnamon blend on the tops.

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Cinnamony and crunchy!

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I baked the biscotti for about 20 minutes, rotating the pans at the halfway mark.  I lowered the temperature to 325F, then I took the biscotti out and let them cool for about ten minutes, and then I sliced them, on a slight diagonal, about half an inch thick.

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Then I placed all those pieces back on the cookie sheets and baked them for a total of 25 more minutes – fifteen on one side, then I flipped them all over and baked another ten on the other side.

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I let all the biscotti cool on the sheet bans – no particular reason, I think I was doing something else and got sidetracked – and once they were cool, I packed them away in a box.

Well, not all of them!

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3 thoughts on “Cinnamon Crunch Biscotti

  1. Biscotti baking hint as I include 2 of my home made biscotti in every order I ship. Place the cut biscotti on a cookie rack that’s placed on top of the cookie sheet. Then you don’t have to turn the biscotti as the heat gets all around! Much easier indeedy!

  2. About how many does this recipe make? I just need a general idea. . lol. . these look soo good. I know my family and coworkers will love them as a holiday treat!

    BTW I love all your recipes! I think I gained 10 lbs just looking at all the wonderful deserts. The Valentine’s Day ones look so beautiful!

  3. Jessie, sorry about that – this recipe makes about five and a half dozen the way I did it. If you want larger biscotti, you could just make two logs and get about 2 1/2-3 dozen.

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