Cinnamon Toast Biscotti
Infused with the warm, nostalgic flavors of your favorite breakfast treat, Cinnamon Toast Biscotti offers a delightful twist on the classic Italian cookie. These twice-baked beauties are flavored with a generous dose of ground cinnamon and vanilla, boasting a crisp texture perfect for dunking in coffee or tea. A sprinkle of cinnamon-sugar topping adds an irresistible caramelized crunch, reminiscent of golden cinnamon toast fresh from the oven. With just 15 minutes of prep time, this easy-to-make recipe yields a batch of 12 biscotti that are perfect for holiday gifting, afternoon snacks, or an elevated addition to your brunch table. Whether you’re a biscotti enthusiast or a cinnamon lover, this recipe blends simplicity and indulgence in every crunchy bite.
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Recipe Information
Ingredients
- 2 cups all-purpose flour
- 0.75 cup granulated sugar
- 2 teaspoons ground cinnamon
- 1 teaspoon baking powder
- 0.5 teaspoon salt
- 4 tablespoons unsalted butter, melted
- 2 large eggs
- 1 teaspoon vanilla extract
- 0.5 teaspoon ground cinnamon (for topping)
- 1 tablespoon granulated sugar (for topping)
Instructions
Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, ground cinnamon, baking powder, and salt.
In a separate bowl, whisk together the melted butter, eggs, and vanilla extract until fully combined.
Gradually add the wet ingredients to the dry ingredients, stirring with a wooden spoon or spatula until a soft dough forms.
On a lightly floured surface, divide the dough in half. Shape each portion into a log about 10 inches long and 2 inches wide, then transfer the logs to the prepared baking sheet.
In a small bowl, mix together the additional ground cinnamon and granulated sugar used for topping. Sprinkle the mixture evenly over both logs.
Bake the logs in the preheated oven for 25-28 minutes, or until they are firm to the touch and just starting to turn golden around the edges.
Remove the baking sheet from the oven and let the logs cool for 10 minutes. Reduce the oven temperature to 325°F (165°C).
Using a serrated knife, carefully slice each log diagonally into 1/2-inch-thick pieces.
Arrange the slices cut-side down on the baking sheet. Bake for 10 minutes, then flip the biscotti over and bake for an additional 10 minutes, or until they are crisp and golden.
Allow the biscotti to cool completely on a wire rack before serving or storing in an airtight container.
Nutrition Facts
Calories |
2076 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 58.5 g | 75% | |
| Saturated Fat | 32.5 g | 162% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 496 mg | 165% | |
| Sodium | 1778 mg | 77% | |
| Total Carbohydrate | 355.7 g | 129% | |
| Dietary Fiber | 10.0 g | 36% | |
| Total Sugars | 163.9 g | ||
| Protein | 37.5 g | 75% | |
| Vitamin D | 2.0 mcg | 10% | |
| Calcium | 166 mg | 13% | |
| Iron | 13.7 mg | 76% | |
| Potassium | 444 mg | 9% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
