Description
This Cinnamon Vanilla Biscotti recipe offers a delightful crunchy Italian cookie infused with warm cinnamon and sweet vanilla flavors, perfect for dunking in coffee or tea. The biscotti are twice-baked to achieve their characteristic crisp texture and finished with a delicate cinnamon-sugar glaze for extra sweetness.
Ingredients
Scale
For the Biscotti
- ½ cup unsalted butter (room temperature)
- ¾ cup granulated sugar
- 3 teaspoons vanilla extract
- 2 eggs
- 1 ¾ cups + 2 tablespoons all-purpose flour (plus more for shaping the dough)
- ¾ teaspoon salt
- 1 teaspoon baking powder
- 1 teaspoon ground cinnamon
For the Glaze
- 1 cup powdered sugar
- 3 teaspoons hot water (adjust more or less to achieve drizzle consistency)
- dash ground cinnamon
Instructions
- Preheat and prepare: Preheat the oven to 350°F and line one baking tray with parchment paper for baking the biscotti logs.
- Make the dough base: In a medium bowl, cream the unsalted butter and granulated sugar together until light and fluffy. Stir in the vanilla extract until fully incorporated.
- Add eggs: Beat in the eggs thoroughly for about one minute to combine well with the butter-sugar mixture.
- Incorporate dry ingredients: Gently fold the all-purpose flour, salt, and baking powder into the wet ingredients until just combined to form the dough.
- Add cinnamon: Fold in the ground cinnamon gently at the end to create swirls of spice throughout the dough.
- Shape the logs: Generously flour the parchment-lined tray. Transfer the dough onto the tray and shape it into a long log about 13 inches long. Cut the log in half and place both halves side by side. Flatten each log to about ½ inch thickness, shaping straight edges gently with your hands.
- Bake the logs: Bake the dough logs at 350°F for 30 minutes until they turn light golden brown and feel firm to the touch. Remove and let cool for 5-10 minutes on the tray.
- Reduce oven temperature: Lower the oven temperature to 280°F while the logs cool.
- Slice cookies: Place one log on a cutting board. Using a serrated knife, slice the log diagonally into thick slices. Stand the sliced cookies on their sides on the baking tray.
- Bake biscotti sides: Bake the sliced cookies at 280°F for 10 minutes on one side, then flip them and bake for another 10 minutes on the other side. For extra crispiness, bake 20 minutes per side instead.
- Cool biscotti: Allow the baked biscotti to cool completely on the tray after the final bake.
- Prepare the glaze: In a small bowl, mix powdered sugar, hot water, and a dash of cinnamon until you reach a thick yet smooth drizzle consistency.
- Glaze the biscotti: Drizzle the cinnamon glaze over the tops of the cooled biscotti using a fork or a piping bag with a cut tip for control.
Notes
- This recipe is adapted from Owlbbaking.com.
- Biscotti can be stored in an airtight container and freeze well for up to 3 months.
- Adjust the cinnamon amount to taste if you prefer a stronger spice flavor.
- Use a serrated knife for clean slices without crumbling the biscotti logs.
- For crunchier biscotti, extend the second bake time to 20 minutes on each side.
Nutrition
- Serving Size: 1 cookie
- Calories: 150 kcal
- Sugar: 12 g
- Sodium: 100 mg
- Fat: 6 g
- Saturated Fat: 3.5 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 21 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 40 mg
