Snickerdoodle Biscotti

Biscotti is another favorite of mine to bake. I started experimenting about a year ago and have made several different versions. My daughter is a fan and enjoys sneaking a piece while it’s cooling. Before I started baking biscotti, I thought it was a difficult process, but it really isn’t. Trust me…once you start, you’ll be baking biscotti all the time.
My mom’s board does a Secret Mom event starting 3 months prior to Mother’s Day. I’ve participated for the last 5 years and it’s so much fun. I was assigned another mom, I learn more about them and send little treats and/or cards for all different events over the 3 months leading up to Mother’s Day; then a final gift is sent to her just in time for Mother’s Day. Another mom contacted me and asked me to make a batch of biscotti for her Secret Mom and let me know she loves all things snickerdoodle. Perfect!
1 cup sugar
6 Tbsp unsalted butter, room temperature
1 egg
1 egg yolk (save the whites)
1 tsp vanilla
2 cups flour
1 1/2 tsp cinnamon
1 tsp baking powder
1/4 tsp salt
Topping:
1/4 cup sugar
1 tsp ground cinnamon
reserved egg white
Preheat oven to 325 degrees. Line a baking sheet with parchment paper and set aside.
In the bowl of a stand mixer, cream the butter and sugar until light and fluffy. Scrape down the sides of the bowl and beat in the egg followed by the egg yolk. Mix in the vanilla extract.
In a large bowl, combine the remaining dry ingredients. Add all the dry ingredients to the wet ingredients at one time. Mix all the ingredients together until a stiff dough forms.
Divide the dough into two equal portions on the baking sheet. Shape each piece of dough into a 9 inch by 1 1/2 inch wide log. In a small bowl, mix together the sugar and cinnamon for the topping. Brush the reserved egg white on the dough and sprinkle generously with the cinnamon-sugar mixture.
Bake for 20 minutes. Rotate the baking sheet and bake for an additional 20 minutes or until golden brown and firm to the touch.
Remove the baking sheet from the oven and let cool for approximately 10 minutes or until you can handle it. Keep the oven temperature at 325. Using a serrated knife, diagonally cut the logs into 1/2 wide slices. Place the biscotti cut side down on the baking sheet and sprinkle with more cinnamon sugar. Bake for another 10 minutes or until golden brown on the sides.
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2 thoughts on “Snickerdoodle Biscotti

  1. Pingback: SRC: Dijon Balsamic Orzo Salad | The Pajama Chef

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