Cinnamon Sugar Biscotti Recipe

Crunchy, sweet, and loaded with cinnamon flavor, this delicious Italian specialty is wonderful when served with coffee or tea.
Share this!
  • 2 cups flour
  • 2 1/2 teaspoons cinnamon
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1 cup sugar
  • 2 tablespoons sugar
  • 6 tablespoons unsalted butter - at room temperature
  • 1 egg
  • 1 egg yolk
  • 1 teaspoon vanilla extract
Container:2 baking sheets, parchment paper, mixer, 2 medium mixing bowl
20 mins
1.5 hrs
2 hrs
  • Preheat the oven to 325° F.
  • Line the baking sheets with parchment paper.
  • Mix the flour, 1 1/2 teaspoons of cinnamon, baking powder and salt in a medium bowl.
  • Using and electric mixer, beat 1 cup of sugar and the butter until fluffy in a seperate bowl.
  • Add one egg and beat well, then add the one egg yolk and beat well. Keep the egg white in a small bowl.
  • Mix in the vanilla and then the dry ingredients.
  • Transfer the dough to a work surface.
  • Divide the dough in half and shape each half into a nine inch long log that is approximately 1 1/2 inches wide.
  • Transfer each to a baking sheet.
  • Beat the egg white with a fork and brush it onto the logs.
  • Bake until golden brown and firm to the touch, approximately 50 minutes.
  • Cool the logs on cooling racks and maintain the oven temperature.
  • Mix 2 tablespoons of sugar and 1 teaspoon of cinnamon in a small bowl. Place each slice back onto the baking sheet, sprinkle each with cinnamon and sugar mixture.
  • Bake until pale golden, approximately 20 minutes.
  • Cool on racks.
  • Can be kept for one week in an airtight container.
Similar Recipes
Cinnamon  Sugar Sweet Potato Sticks
sweet potatoes
Cinnamon  Sugar Rice
Minute rice
Skim milk
Double Cinnamon Sugar Cookies
McCormick® Cinnamon
McCormick® Cream of Tartar
McCormick® Pure Vanilla Extract
(2 sticks) butter
baking soda

Cinnamon Sugar Biscotti Recipe Reviews

There currently aren't any reviews or comments for this recipe. Be the first!
© Copyright 2019 Tecstra Systems, All Rights Reserved,