Cinnamon Sugar Biscotti: A Twice-Baked Delight Recipe

Biscotti, meaning “twice-baked” in Italian, are delightfully crunchy cookies perfect for dunking in coffee, tea, or even a glass of Vin Santo. While variations abound, the combination of cinnamon and sugar creates a comforting and classic flavor profile that elevates the biscotti to a truly special treat. This recipe for Cinnamon Sugar Biscotti is designed to be simple and straightforward, yielding a batch of fragrant, crunchy cookies that are sure to impress. Get ready to fill your kitchen with the warm aroma of cinnamon and the satisfying crunch of homemade biscotti!

Why This Recipe Works

* **Simple Ingredients:** This recipe relies on pantry staples, making it easy to whip up a batch of biscotti whenever the craving strikes.
* **Detailed Instructions:** The step-by-step instructions guide you through each stage of the process, from mixing the dough to the crucial double-baking.
* **Customizable:** Feel free to add other ingredients like nuts, dried fruit, or chocolate chips to personalize your biscotti.
* **Long Shelf Life:** Biscotti are known for their extended shelf life, making them a great option for gifting or enjoying over several weeks.
* **Perfect for Dunking:** The twice-baked process creates a dry, crunchy texture ideal for dunking in your favorite hot beverage.

Ingredients You’ll Need

* 3 cups all-purpose flour, plus more for dusting
* 1 teaspoon baking powder
* 1/2 teaspoon baking soda
* 1/4 teaspoon salt
* 1 cup granulated sugar
* 1/2 cup (1 stick) unsalted butter, softened
* 2 large eggs
* 1 teaspoon vanilla extract
* 1 teaspoon almond extract (optional, but adds a lovely flavor)
* 2 tablespoons ground cinnamon
* 1/4 cup granulated sugar (for coating)

Equipment Needed

* Large mixing bowl
* Electric mixer (stand mixer or hand mixer)
* Measuring cups and spoons
* Baking sheet
* Parchment paper or silicone baking mat
* Sharp knife or serrated knife
* Wire rack

Step-by-Step Instructions

Step 1: Prepare the Dough

1. **Preheat the oven:** Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone baking mat. This prevents the biscotti from sticking and makes cleanup easier.
2. **Combine dry ingredients:** In a large mixing bowl, whisk together the flour, baking powder, baking soda, salt, and cinnamon. Make sure the baking powder and baking soda are fresh for optimal rising. Whisking ensures even distribution of these ingredients.
3. **Cream butter and sugar:** In a separate bowl, using an electric mixer, cream together the softened butter and sugar until light and fluffy. This usually takes 2-3 minutes. Proper creaming incorporates air into the mixture, contributing to the biscotti’s texture.
4. **Add eggs and extracts:** Beat in the eggs one at a time, mixing well after each addition. Then, stir in the vanilla extract and almond extract (if using). Make sure the eggs are at room temperature for better emulsification.
5. **Gradually add dry ingredients to wet ingredients:** Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix the dough. Overmixing can develop the gluten, resulting in tougher biscotti.
6. **Form the dough:** The dough will be slightly sticky. Turn the dough out onto a lightly floured surface and divide it in half. Shape each half into a log approximately 12 inches long and 3 inches wide. Don’t worry about perfection; the logs will spread slightly during baking. Using a lightly floured surface prevents the dough from sticking.

Step 2: First Bake

1. **Place logs on baking sheet:** Carefully transfer the logs to the prepared baking sheet, leaving several inches between them. This allows for even baking and prevents the logs from sticking together.
2. **Bake:** Bake for 25-30 minutes, or until the logs are lightly golden brown and firm to the touch. The logs should still be slightly soft in the center. Don’t overbake at this stage; they will continue to bake during the second bake.
3. **Cool slightly:** Remove the baking sheet from the oven and let the logs cool on the baking sheet for about 10-15 minutes. This makes them easier to handle without crumbling.

Step 3: Slice and Second Bake

1. **Reduce oven temperature:** Reduce the oven temperature to 325°F (160°C). This lower temperature will prevent the biscotti from burning during the second bake.
2. **Slice the logs:** Using a sharp, serrated knife, carefully slice the logs into 1/2-inch thick slices. A serrated knife works best to prevent the biscotti from crumbling. Cut the logs straight down, avoiding any sawing motion.
3. **Arrange biscotti on baking sheet:** Place the biscotti slices cut-side up on the baking sheet. You can pack them fairly close together since they won’t spread much during the second bake.
4. **Coat with Cinnamon Sugar Mixture:** Combine the remaining 1/4 cup of granulated sugar and 1 tablespoon of ground cinnamon in a small bowl. Sprinkle this mixture generously over the tops of the biscotti. This adds extra sweetness and cinnamon flavor, and also helps create a beautiful, slightly caramelized crust.
5. **Second bake:** Bake for 10-12 minutes on each side, or until the biscotti are golden brown and very dry. Flip the biscotti halfway through the baking time to ensure even browning and crisping.
6. **Cool completely:** Remove the biscotti from the oven and let them cool completely on a wire rack. They will continue to harden as they cool. Resist the temptation to eat them while they’re still warm; they’ll be much crunchier and more enjoyable once cooled.

Tips for Perfect Biscotti

* **Don’t overmix the dough:** Overmixing develops the gluten, resulting in tough biscotti. Mix just until the ingredients are combined.
* **Use a serrated knife:** A serrated knife will slice the logs cleanly without crumbling them.
* **Cool the logs slightly before slicing:** This will make them easier to handle.
* **Adjust baking time:** Baking times may vary depending on your oven. Keep an eye on the biscotti and adjust the baking time as needed.
* **For softer biscotti:** Reduce the second baking time slightly.
* **For harder biscotti:** Increase the second baking time slightly.
* **Store properly:** Store cooled biscotti in an airtight container at room temperature for up to 2 weeks. This will keep them crunchy and fresh.

Variations and Additions

* **Nuts:** Add 1/2 cup of chopped nuts, such as almonds, walnuts, or pecans, to the dough.
* **Dried fruit:** Add 1/2 cup of chopped dried fruit, such as cranberries, raisins, or apricots, to the dough.
* **Chocolate chips:** Add 1/2 cup of chocolate chips to the dough. Consider using dark chocolate chips for a richer flavor.
* **Citrus zest:** Add 1 tablespoon of orange or lemon zest to the dough for a bright, citrusy flavor.
* **Anise extract:** Substitute 1/2 teaspoon of anise extract for the almond extract for a traditional Italian biscotti flavor.
* **Espresso powder:** Add 1 tablespoon of espresso powder to the dough for a coffee-flavored biscotti.
* **Drizzle with chocolate:** Once cooled, drizzle the biscotti with melted chocolate for an extra touch of sweetness.
* **Dip in chocolate:** Dip half of the biscotti in melted chocolate for a beautiful and delicious treat.

Serving Suggestions

* **Coffee or tea:** Biscotti are traditionally served with coffee or tea for dunking.
* **Vin Santo:** In Italy, biscotti are often served with Vin Santo, a sweet dessert wine.
* **Dessert platter:** Add biscotti to a dessert platter for a variety of textures and flavors.
* **Gift:** Package biscotti in a decorative tin or bag for a thoughtful homemade gift.
* **Snack:** Enjoy biscotti as a satisfying snack any time of day.

Nutritional Information (approximate, per biscotti)

* Calories: 80-100
* Fat: 3-5g
* Saturated Fat: 2-3g
* Cholesterol: 15-20mg
* Sodium: 30-40mg
* Carbohydrates: 12-15g
* Sugar: 6-8g
* Protein: 1-2g

*Note: Nutritional information is an estimate and may vary based on specific ingredients and portion sizes.*

Troubleshooting

* **Biscotti are too hard:** Reduce the second baking time. You can also try adding a tablespoon of milk or water to the dough.
* **Biscotti are too soft:** Increase the second baking time. Make sure the biscotti are completely cooled before storing.
* **Biscotti are crumbling:** Use a sharp, serrated knife to slice the logs. Cool the logs slightly before slicing.
* **Biscotti are not browning evenly:** Rotate the baking sheet halfway through the baking time.
* **Dough is too sticky:** Add a tablespoon of flour at a time until the dough is easier to handle.

Making Ahead and Storing

* **Making ahead:** The biscotti dough can be made ahead of time and stored in the refrigerator for up to 24 hours. Wrap the dough tightly in plastic wrap.
* **Storing:** Store cooled biscotti in an airtight container at room temperature for up to 2 weeks. This will keep them crunchy and fresh. You can also freeze biscotti for longer storage; they will keep for up to 3 months in the freezer. Thaw completely before serving.

Cinnamon Sugar Biscotti Recipe Card

**Yields:** Approximately 24 biscotti
**Prep time:** 20 minutes
**Cook time:** 50-60 minutes

**Ingredients:**

* 3 cups all-purpose flour, plus more for dusting
* 1 teaspoon baking powder
* 1/2 teaspoon baking soda
* 1/4 teaspoon salt
* 1 cup granulated sugar
* 1/2 cup (1 stick) unsalted butter, softened
* 2 large eggs
* 1 teaspoon vanilla extract
* 1 teaspoon almond extract (optional)
* 2 tablespoons ground cinnamon
* 1/4 cup granulated sugar (for coating)

**Instructions:**

1. Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
2. In a large bowl, whisk together flour, baking powder, baking soda, salt, and 2 tablespoons cinnamon.
3. In a separate bowl, cream together butter and 1 cup sugar until light and fluffy.
4. Beat in eggs one at a time, then stir in vanilla and almond extract (if using).
5. Gradually add dry ingredients to wet ingredients, mixing until just combined.
6. Turn dough onto a lightly floured surface and divide in half. Shape each half into a 12-inch log.
7. Place logs on baking sheet and bake for 25-30 minutes, until lightly golden.
8. Cool slightly for 10-15 minutes.
9. Reduce oven temperature to 325°F (160°C).
10. Slice logs into 1/2-inch thick slices.
11. Place slices cut-side up on baking sheet.
12. Combine remaining 1/4 cup sugar and 1 tablespoon cinnamon. Sprinkle over biscotti.
13. Bake for 10-12 minutes per side, until golden brown and dry.
14. Cool completely on a wire rack.

Enjoy your homemade Cinnamon Sugar Biscotti! This recipe provides a delightful combination of flavors and textures, making it a perfect treat to share with friends and family, or simply savor on your own. Happy baking!