If you’re anything like me, you adore a cookie that pairs perfectly with your morning coffee or afternoon tea. That’s why I’m so excited to share this Cinnamon Vanilla Biscotti Recipe with you—it’s fan-freaking-tastic, with just the right crunch and a warm cozy spice that’ll have you sneaking bites all day. Stick around because I’m spilling all my tips to make sure your biscotti turns out beautifully every time!

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Why This Recipe Works

Perfect Balance of Flavors: The cinnamon and vanilla complement each other beautifully, giving each biscotti a warm, inviting aroma.
Crunchy Yet Tender Texture: Double baking creates that signature crispness without drying out the cookie.
Easy Dough Handling: Gentle mixing and flour dusting make shaping much less stressful, so you won’t feel overwhelmed in the kitchen.
Simple Glaze Finish: A cinnamon-spiced drizzle adds sweetness and eye appeal without overpowering the subtle biscuit flavors.

Cinnamon Vanilla Biscotti, biscotti recipe, homemade biscotti, coffee pairing cookies, crunchy vanilla biscotti - This image shows several triangular slices of light brown scones arranged on white parchment paper over a white marbled surface. Each scone slice has a visible crumbly texture with small dark specks inside. On top of each slice, there is a thick white icing drizzle applied in vertical lines, adding contrast and a smooth, glossy look to the rough texture of the scones. The focus is on a front scone slice, with others blurred in the background, giving depth to the image. photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

Every ingredient in this Cinnamon Vanilla Biscotti Recipe plays a special role. Whether it’s ensuring the right texture, flavor, or even ease of handling, I’ll tell you why I chose them—and offer tips to get the best results.

Cinnamon Vanilla Biscotti, biscotti recipe, homemade biscotti, coffee pairing cookies, crunchy vanilla biscotti - Flat lay of a small pat of unsalted butter, a small mound of granulated sugar, a few whole brown eggs with clean shells, a small handful of all purpose flour, a pinch of salt scattered next to a teaspoon of baking powder, a small heap of ground cinnamon with a dash separately nearby, a few vanilla beans cut open revealing seeds, a small white ceramic bowl filled with powdered sugar, a small white ceramic bowl of hot water, all arranged in perfect symmetry on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Unsalted Butter: Room temperature butter is a must here; it creams beautifully with the sugar to help your dough become tender but not greasy.
Granulated Sugar: The sweetness gives just enough contrast to the spices, and helps with that lovely golden color.
Vanilla Extract: I always go for pure vanilla—don’t skip this, it’s key to the warm, comforting flavor.
Eggs: They bind the dough and add richness; use large eggs at room temperature for the best mixing.
All-Purpose Flour: The backbone of the biscotti, it provides structure without making the cookies too dense.
Salt: Just a pinch balances the sweetness and enhances the spices.
Baking Powder: Helps create a light crunch rather than a heavy texture.
Ground Cinnamon: Added at the end to swirl through the dough, so you get this beautiful marbled effect—and a spicy kick in every bite.
Powdered Sugar (for glaze): Mixes smoothly to give a shiny, delicate drizzle that finishes off your biscotti with style.
Hot Water (for glaze): It thins out the powdered sugar just enough to drizzle without running off.
Dash of Ground Cinnamon (for glaze): Finishes the glaze with just a hint of spice, tying the whole flavor profile together.

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Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

One of my favorite things about the Cinnamon Vanilla Biscotti Recipe is how easy it is to make it your own. Whether you like it a bit sweeter, more cinnamon-forward, or want to toss in some nuts or dried fruit, you can customize this recipe to suit exactly what you’re craving.

Nuts or Chocolate Chips: I once mixed in toasted almonds and was amazed at the extra crunch and flavor—totally elevated the biscotti experience.
Extra Cinnamon: If you’re a spice lover, bumping the cinnamon up to 1½ teaspoons really makes those warm notes pop.
Gluten-Free: Swapping all-purpose flour with a one-to-one gluten-free blend works great, just make sure to add a bit of xanthan gum if your blend doesn’t have it for the best texture.
Less Sweet Variant: Cut sugar by a quarter cup if you want a more subdued sweetness that’s perfect with black coffee.

Step-by-Step: How I Make Cinnamon Vanilla Biscotti Recipe

Step 1: Cream the Butter and Sugar Until Light and Fluffy

Start by preheating your oven to 350°F and lining a cookie tray with parchment. In a medium bowl, beat the softened butter and sugar together—this step is crucial because the air you whip in here will give your biscotti a tender bite. Don’t rush it; aim for a pale and fluffy mix, which usually takes about 3-4 minutes with an electric mixer.

Step 2: Add Vanilla and Eggs.

Next, pour in the vanilla extract and mix to combine. Then add the eggs, one at a time if you can, beating well after each addition for about a minute total. This helps the dough come together smoothly and gives it richness.

Step 3: Fold in Dry Ingredients and Cinnamon

Sift together the flour, salt, and baking powder in a separate bowl, then gently fold the dry ingredients into your wet batter. I like to save the cinnamon for last so that you get those lovely swirls rather than a uniformly brown dough. Just sprinkle it over the dough and fold gently—not too much mixing here!

Step 4: Shape the Dough Logs

Dust your lined tray generously with flour, then turn the dough out onto it. The dough will be a little sticky, so sprinkle flour on your hands and surface as needed. Shape the dough into a long log stretching across your tray—about 13 inches long—and then cut it in half. Place the two logs side by side, flattening them gently with your hand so they’re around ½ inch thick. Take a minute to shape the edges nicely; straight edges help the biscotti bake evenly and slice more cleanly.

Step 5: First Bake Until Golden and Firm

Bake the logs for about 30 minutes until they’re lightly golden and feel firm to the touch. Let them cool on the tray for 5-10 minutes—this cooling step lets the biscotti set, making slicing easier and cleaner.

Step 6: Slice and Second Bake for Crunch

Reduce your oven temperature to 280°F. Using a serrated knife, slice each log diagonally into thick pieces—about ¾-inch is perfect for that crunchy but not tooth-breaking bite. Stand the cookies on their sides on the baking tray and bake for 10 minutes, then flip and bake the other side for another 10 minutes. If you want extra crispy biscotti, you can bake for 20 minutes per side, but I find that 10 minutes each side hits a great crunchy balance.

Step 7: Glaze and Enjoy!

While the biscotti cool, whisk up your glaze by combining powdered sugar, hot water, and a dash of cinnamon. You’re aiming for a smooth, drizzle-able consistency. I usually drizzle with a fork for a rustic look, but if you want more precision, a sandwich bag with the tip snipped works wonders. Let the glaze set before digging in—if you can wait, that is!

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Tips from My Kitchen

Gentle Folding Matters: Overmixing the dough will create tough biscotti, so fold just enough to combine ingredients.
Use a Serrated Knife: It makes slicing logs so much easier and cleaner, preventing crumbles.
Watch Oven Temps Closely: Lower temp for the second bake keeps biscotti crisp without burning.
Cool Before Glazing: Patience here helps the glaze stay on top instead of melting off and pooling around the cookies.

How to Serve Cinnamon Vanilla Biscotti Recipe

Cinnamon Vanilla Biscotti, biscotti recipe, homemade biscotti, coffee pairing cookies, crunchy vanilla biscotti - The image shows a clear glass cup placed on a white marbled surface. Inside the cup, there are three crispy biscotti standing upright, each with a rough light brown texture. White icing is drizzled in thin stripes across each biscotti, adding contrast to their warm golden color. The background is plain and softly lit, emphasizing the cup and its contents. photo taken with an iphone --ar 2:3 --v 7

Garnishes

I love adding just a little extra cinnamon dust on top of the glaze or even a light sprinkle of finely chopped toasted pecans for some crunch and flavor contrast. Sometimes I also add a few decorative drizzles of melted dark chocolate because, well, chocolate makes everything better!

Side Dishes

This cinnamon vanilla biscotti pairs perfectly with a simple cup of black coffee, chai tea, or even a glass of almond milk. For a brunch spread, I like to serve it alongside fresh fruit and a mild cheese platter—it’s a lovely balance.

Creative Ways to Present

During the holidays, I arrange biscotti in a festive jar tied with a cinnamon stick and a ribbon—makes a gorgeous gift. You can also stack them in clear cellophane bags with a note, or even lay them out on a pretty tray alongside cups and coffee beans for a cozy coffee bar setup.

Make Ahead and Storage

Storing Leftovers

Once cooled and glazed, store your biscotti in an airtight container at room temperature. I usually keep mine for up to two weeks—by then, they’re nearly gone anyway! Keeping them dry is the key to preserving that perfect crunch.

Freezing

I’ve frozen biscotti many times with great success. Just place the cooled cookies in a freezer bag or airtight container—you can freeze for up to 3 months. When you want a snack, thaw them at room temp or pop them briefly in the oven to refresh that crispness.

Reheating

If your biscotti feels a little soft after storage, I reheat mine in a 300°F oven for about 5-7 minutes on each side. This brings back the crunch and the wonderful aroma of cinnamon and vanilla. Just don’t leave them too long or you’ll risk burning!

FAQs

Can I skip the glaze in the Cinnamon Vanilla Biscotti Recipe?

Absolutely! The glaze is optional and mainly adds sweetness and a pretty finish. The biscotti itself is delicious without it—perfect if you want a less sweet, more traditional biscotti.
How long do biscotti last?

Stored properly in an airtight container, biscotti can stay fresh for up to two weeks at room temperature. Because they are dry and crunchy, they keep longer than most cookies without losing quality.
Can I add nuts or dried fruit to this recipe?

Definitely! Chopped almonds, pistachios, or dried cranberries are excellent additions. Just fold them in before shaping the dough logs to distribute evenly.
Why do you bake biscotti twice?

Double baking removes moisture, giving biscotti their signature crisp texture. The first bake sets the dough, and the second bake dries out the slices to make them snap beautifully—perfect for dunking.

Final Thoughts

This Cinnamon Vanilla Biscotti Recipe is a heartwarming treat that I keep coming back to time and again. There’s something so fulfilling about the aroma filling your kitchen and the satisfying crunch paired with a hot drink. I hope you enjoy making and sharing these biscotti as much as I do—trust me, once you master this recipe, it’ll be a staple in your baking repertoire too!