Snickerdoodle Biscotti
Transform your coffee break with these irresistibly crisp and buttery Snickerdoodle Biscotti! This recipe combines the warm, nostalgic flavors of cinnamon-sugar with the crunchy, twice-baked perfection of classic Italian biscotti. Made with simple pantry staples like all-purpose flour, melted butter, and fragrant vanilla extract, each piece is delicately dusted with a sweet cinnamon-sugar topping before being baked to golden perfection. Perfect for dunking in your morning coffee or enjoyed as an anytime treat, these biscotti strike the perfect balance between sweet and spiced. Ready in just over an hour, this small-batch recipe yields 12 servings, making it ideal for sharing or savoring all week long. Treat yourself to a comforting twist on a bakery favorite!
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Recipe Information
Ingredients
- 2.5 cups all-purpose flour
- 1 cup granulated sugar
- 1.5 teaspoons baking powder
- 0.25 teaspoon salt
- 2 teaspoons ground cinnamon
- 0.5 cup unsalted butter, melted
- 3 whole large eggs
- 2 teaspoons vanilla extract
- 2 tablespoons cinnamon-sugar mixture (for topping)
Instructions
Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, baking powder, salt, and ground cinnamon.
In a separate medium bowl, whisk together the melted butter, eggs, and vanilla extract until smooth.
Gradually add the wet ingredients to the dry ingredients, mixing until a dough forms. It will be slightly sticky; that's normal.
On a lightly floured surface, divide the dough in half. Shape each half into a flat log, approximately 10 inches long and 3 inches wide. Place the logs on the prepared baking sheet, leaving a few inches of space between them.
Sprinkle the tops of the logs generously with the cinnamon-sugar mixture.
Bake in the preheated oven for 25-30 minutes, or until the logs are lightly golden and firm to the touch.
Remove from the oven and allow the logs to cool for 10 minutes. Reduce the oven temperature to 300°F (150°C).
Using a sharp serrated knife, carefully slice the logs diagonally into 1/2-inch thick biscotti pieces.
Place the slices cut-side down back onto the baking sheet. Bake for 10 minutes, then flip the slices over and bake for another 10 minutes, or until crisp and golden.
Allow the biscotti to cool completely on a wire rack before serving. Store in an airtight container for up to one week.
Nutrition Facts
Calories |
2990 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 114.0 g | 146% | |
| Saturated Fat | 65.7 g | 328% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 816 mg | 272% | |
| Sodium | 1488 mg | 65% | |
| Total Carbohydrate | 448.4 g | 163% | |
| Dietary Fiber | 11.2 g | 40% | |
| Total Sugars | 209.1 g | ||
| Protein | 50.2 g | 100% | |
| Vitamin D | 3.0 mcg | 15% | |
| Calcium | 206 mg | 16% | |
| Iron | 17.5 mg | 97% | |
| Potassium | 597 mg | 13% | |
*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.
