Biscotti is an excellent coffee snack. These snickerdoodle biscotti bring the cinnamon-sugar flavor of a snickerdoodle cookie and combine it with the crunchy tasty log of a biscotti. Dip these in your coffee (or milk or hot chocolate) and you have the perfect mid-morning or mid-afternoon pick-me-up treat!
makes about 20 biscotti
Adapted from Everything’s Coming Up Daffodils
- 2 cups all-purpose flour
- 1 1/2 tsp ground cinnamon
- 1 tsp baking powder
- 1/4 tsp salt
- 3/4 cup granulated sugar
- 6 Tbsp (3/4 stick) butter, room temperature
- 1 egg
- 1 egg yolk
- 1 tsp vanilla extract
- 1/4 cup granulated sugar
- 1 tsp ground cinnamon
- 1 egg white (for brushing)
In a medium bowl, whisk flour, cinnamon, baking powder, and salt together.
In a large bowl, cream the butter and sugar until light and fluffy. Beat in the egg and egg yolk. Beat in the vanilla extract.
Mix the dry ingredients into the butter mixture until just combined. Divide the dough in two and shape each half into an 8″ x 3″ rectangle on a greased cookie sheet.
Whisk together the sugar and cinnamon for the topping. Brush egg white onto the biscotti dough and sprinkle with the cinnamon-sugar.
Bake for 35 minutes until golden and firm to the touch. Remove from the oven and slice rectangles into 10-12 pieces. Lay each biscotti cut side down on the pan and bake for an additional 8 minutes on each side.
Allow to cool completely and store in an air-tight container.