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.
Course: Breakfast, Snack
Keyword: biscotti, snickerdoodle
Author: Beth Cato
2 3/4cupsall-purpose flour
1 1/2teaspoonsground cinnamon
1/2teaspooncream of tartar
1/2cupunsalted butter1 stick, room temperature
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.