By Tracey
Cinnamon Sugar Biscotti
from Bon Appetit
Ingredients:
- 2 cups all purpose flour
- 1 1/2 teaspoons cinnamon
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1 cup sugar
- 6 tablespoons unsalted butter, room temperature
- 1 egg plus 1 egg yolk
- 1 teaspoon vanilla extract
Topping
- 1 teaspoon cinnamon
- 1/4 cup sugar
- 1 egg, lightly beaten
Directions:
Preheat oven to 325 F. Line a baking sheet with parchment paper.
In a medium bowl whisk together the flour, cinnamon, baking powder and salt. In the bowl of a stand mixer fitted with the paddle attachment, cream the butter and sugar on medium-high speed until light and fluffy, about 3 minutes. Add the egg and then the egg yolk, beating well after each addition. Mix in the vanilla. Reduce the mixer speed to low and add the dry ingredients, mixing only until everything is incorporated and the dough comes together.
Divide the dough in half. On the prepared baking sheet, shape each half into a log that is 9 inches long and 1 1/2-inch-wide. Space the logs at least 4 inches apart. Brush the tops and sides of the logs with the beaten egg. In a small bowl combine the cinnamon and sugar for the topping, then sprinkle about 2/3 of it generously on the logs.
Bake until the logs are golden and slightly firm to the touch, about 40-45 minutes. Remove the baking sheet from the oven but maintain the oven temperature. Once the logs are cool enough to handle, use a serrated knife to cut each log into 1/2-wide slices on the diagonal. Place the biscotti cut-side down on the baking sheet and sprinkle with the remaining cinnamon-sugar topping. Bake the biscotti again until pale golden, about 10-15 minutes. Remove and cool on wire racks.
