Description
This Cinnamon Vanilla Biscotti recipe yields crunchy, flavorful Italian cookies perfect for dipping in coffee or tea. The dough is infused with warm cinnamon and sweet vanilla, baked until golden, sliced diagonally, and baked twice to achieve the classic crisp texture. A simple cinnamon-sugar glaze adds a delightful finishing touch.
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 (more or less to achieve a drizzle consistency)
- Dash of ground cinnamon
Instructions
- Preheat Oven and Prepare Tray: Preheat the oven to 350 degrees Fahrenheit and line one cookie tray with parchment paper.
- Mix Butter and Sugar: In a medium bowl, cream together the unsalted butter and granulated sugar until light and fluffy. Add the vanilla extract and mix until fully incorporated.
- Add Eggs: Beat in the eggs thoroughly, about one minute, until well combined.
- Add Dry Ingredients: Gently fold in the all purpose flour, salt, and baking powder into the wet mixture until the dough begins to come together.
- Add Cinnamon: Stir in the ground cinnamon last to ensure visible swirls throughout the dough.
- Shape Dough: Dust the parchment-lined tray heavily with flour. Turn the dough out onto the tray and gently shape it into a log. Add more flour as needed to handle sticky dough. Stretch the log lengthwise to about 13 inches, cut in half and place the two sections side by side. Press each log down to about ½ inch thickness and straighten edges with your hands.
- Bake First Time: Bake the logs in the preheated oven for 30 minutes until they are light golden brown and firm to the touch.
- Cool Before Slicing: Let the biscotti cool for 5 to 10 minutes on the tray after baking.
- Lower Oven Temperature: Reduce the oven temperature to 280 degrees Fahrenheit.
- Slice Biscotti: Transfer one log at a time to a cutting board. Using a serrated knife, slice diagonally into thick slices. Place each slice on its side on the cookie tray.
- Second Bake, Side One: Bake the biscotti slices for 10 minutes on one side at 280 degrees.
- Second Bake, Side Two: Flip the slices over and bake for another 10 minutes until crisp. For an even crisper cookie, bake 20 minutes on each side.
- Cool Completely: Allow the biscotti to cool on the tray after the final bake.
- Prepare Glaze: In a small bowl, mix powdered sugar, hot water, and a dash of cinnamon until the mixture is thick but smooth enough to drizzle.
- Glaze Biscotti: Drizzle the glaze over cooled biscotti using a fork or a sandwich bag with the tip cut for controlled application.
Notes
- Recipe adapted from Owlbbaking.com.
- Biscotti can be frozen in an airtight container for up to 3 months without losing flavor or texture.
- You can add extra cinnamon to the glaze for a stronger cinnamon flavor.
- Careful not to over-flour the dough to keep it tender yet firm enough to shape.
- Double baking can be adjusted to taste for softer or crunchier biscotti.
Nutrition
- Serving Size: 1 cookie
- Calories: 120 kcal
- Sugar: 7 g
- Sodium: 70 mg
- Fat: 5 g
- Saturated Fat: 3 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 17 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 30 mg
