Bready or Not: Snickerdoodle Biscotti

Posted by on May 31, 2017 in Blog, Bready or Not, breakfast, cookies | Comments Off on Bready or Not: Snickerdoodle Biscotti

Brace yourself: I’ve been experimenting with biscotti, and this Snickerdoodle version is the first of several you’ll see this year!

Bready or Not: Snickerdoodle Biscotti

Yes, these really do taste like Snickerdoodles, only in a crisper, more dunk-able form. I even added cream of tartar to the recipe, to amp up the Snickerdoodliness. (That should totally be a word.)

Bready or Not: Snickerdoodle Biscotti

For years, I have said that I dislike biscotti. That’s because the only kind I ever tried came from the grocery store, and it was HARD. Like, “this could break my teeth,” hard. It didn’t help that I don’t drink coffee and therefore had nothing to dip the biscotti into to soften it.

Bready or Not: Snickerdoodle Biscotti

Then the Great British Bake Off featured biscotti and my interest was piqued. The bakers made it look easy. Doable. And the fresh version was supposed to be crisp, not teeth-shatteringly hard.

Bready or Not: Snickerdoodle Biscotti

I hunted down some recipes. I started baking. I discovered, once again, that the Great British Bake Off abounds in wisdom. Homemade biscotti is easy and tasty.

Bready or Not: Snickerdoodle Biscotti

These Snickerdoodle Biscotti are fantastic for Snickerdoodle lovers. The cinnamon-sugar top makes these even look and smell like the cookie version, and the flavor….!

Oh yeah. Snickerdoodliness.

Bready or Not: Snickerdoodle Biscotti

Because these are biscotti, they keep well for a few weeks, too. That makes these great to stash away or to even ship across distances.

Bready or Not: Snickerdoodle Biscotti

And even if they go stale, I bet you they are still a million times better than the grocery store version.

Modified from Brown Eyed Baker.

Bready or Not: Snickerdoodle Biscotti

Bready or Not: Snickerdoodle Biscotti

These Snickerdoodle Biscotti are easy to make and stay delicious for weeks. With a cinnamon-sugar top and cinnamon chips throughout, these twice-baked cookies are pure happiness for the Snickerdoodle lover in your life.

  • biscotti
  • 2 3/4 cups all-purpose flour
  • 1 1/2 teaspoons ground cinnamon
  • 1 teaspoon baking powder
  • 1/2 teaspoon cream of tartar
  • 1/2 teaspoon salt
  • 1/2 cup unsalted butter, room temperature
  • 1 cup granulated sugar
  • 2 eggs, room temperature
  • 1 teaspoon vanilla extract
  • 1/2 cup cinnamon chips
  • topping
  • 1/4 cup white sugar
  • 1 teaspoon ground cinnamon

Preheat oven to 375-degrees. Line a baking sheet with parchment paper; set aside.

In a medium bowl, whisk together the dry ingredients: flour, cinnamon, baking powder, cream of tartar, and salt.

In a large bowl, cream together the sugar and butter on medium speed until light and fluffy, 3 to 5 minutes. Scrape the sides of the bowl often. Add the eggs, one at a time, followed by the vanilla. Gradually add the dry ingredients, mixing just until a dough forms. Finally, mix in the cinnamon chips.

Divide the dough in half on the prepared baking sheet. Form each into a log about 4 inches wide and 10 inches long; make sure there is space between the two logs, as they'll grow in the oven.

Mix together the topping ingredients and sprinkle over both dough logs.

Bake about 25 minutes, until the biscotti is lightly browned with small cracks forming across the top. Remove the baking sheet from the oven, but be sure to leave the oven on.

Let the biscotti cool for 10 minutes. Use a large knife, such as a bread knife, to diagonally slice the logs 1/2-inch apart. Use a straight-down motion to cut; don't saw.

Arrange the biscotti spaced out on the baking sheet. Stand them up if possible, or lay them on their sides. Bake for another 15-20 minutes, flipping them over halfway if necessary, to equally crisp both sides.

Cool completely on the baking sheet. Store in an airtight container as long as a few weeks.

OM NOM NOM!

 

Bready or Not: Snickerdoodle Biscotti

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