Snickerdoodle Biscotti


Lisa is a friend who happens to be an incredible baker.  Each year, in the beginning of December, she begins a nearly month-long process of baking every type of cookie imaginable and crafting delicious and beautifully presented boxes to share with friends, family and co-workers.  To say this is an undertaking is an understatement.  It is truly a labor of love.

Included in last year’s box were several varieties of biscotti, all delicious, with one I especially enjoyed.  Lisa graciously shared the recipe — a snickerdoodle biscotti which is perfect with a cup of coffee or tea.

When making these for the first time, I thought the dough seemed very dry, and Lisa warned me of this.  Knowing my friend would not steer me wrong, I forged ahead.  Indeed, the dough comes together easily with the help of your hands.  After you turn it out of the bowl, simply mound it together and press into the loaf shape.  After baking, proceed to make a cup of your favorite hot beverage, dunk, and enjoy!

Snickerdoodle Biscotti
Though the dough will seem quite dry and crumbly in the mixing bowl, it will come together and yield flavorful biscotti that are low in fat but high in flavor. Perfect with a cup of coffee, tea or hot chocolate!

Yields 30 cookies (15 slices per loaf).
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  1. 2 3/4 cups all-purpose flour
  2. 1 cup sugar
  3. 2 teaspoons baking powder
  4. 1/4 teaspoon salt
  5. 1 tablespoon vegetable oil
  6. 1 teaspoon vanilla extract
  7. 3 large eggs
  8. 2 tablespoons sugar
  9. 1 teaspoon cinnamon
  10. 1 large egg white
  1. Preheat the oven to 350 degrees.
  2. Measure flour into a large bowl being careful not to pack the flour into the measuring cups. (Scoop into cups and then level with a knife to prevent getting too much flour.)
  3. Add the 1 cup sugar, baking powder and salt.
  4. Mix the oil, vanilla and 3 whole eggs in a small bowl. Add to the large bowl. Your dough will be dry and quite crumbly.
  5. Turn the dough out onto a floured surface. Knead and sort of mush together. At first it will seem too dry--I was skeptical the first time!--but it will come together.
  6. Divide in half. Shape each portion into a roll about 8 inches long, and place them several inches apart on a cookie sheet lined with parchment.
  7. Flatten each roll so they are about 1 inch thick.
  8. Combine the 2 tablespoons sugar and cinnamon. Brush the tops of the rolls with the egg white and then sprinkle with cinnamon sugar. It may seem like too much, but sprinkle it all on, tilting the baking sheet a bit so you can get the sides, too.
  9. Bake at 350 for 30 minutes.
  10. Remove loaves from the baking sheet and cool for 15 minutes.
  11. Cut diagonally into 1/2 inch slices and lay them cut sides down on the cookie sheet again.
  12. Reduce the oven temperature to 325 degrees. Bake 10 more minutes, turn over and bake 10 minutes more. They will be soft in the middle but will harden as they cool.
  13. Cool completely on a wire rack and store in an airtight container.
The Fountain Avenue Kitchen

This recipe was shared with 365 Days of Baking’s Wicked Good Wednesdays.

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  1. Ali

    Ooohhh. Those looks so good. I thought I had seen it all when it came to Biscotti flavors but I have never seen Snickerdoodle 🙂 Thanks for the recipe.

  2. Pingback: The Fountain Avenue Kitchen – Santa Cookies

    1. Ann

      Thank you, Rachel! I’ll take them with coffee or tea any day. My kids are always happy to have a cup of cocoa to enjoy with them: )

  3. Janette Griffin

    I made these for Christmas. After half way through baking them, I knew I’d have to make another batch! My husband and I loved them! I shared the recipe with a good friend. I told her how good they were. She made them the same day i gave her the recipe. They loved them too.

    1. Ann

      Thanks for the great feedback, Janette! I am so glad you enjoyed and passed the recipe along. I love those recipes that get a lot of mileage on them!

  4. Kathie

    Love, Love, Love Snickerdoodle anything! I’ll be making these today. It’s one of those grey/rainy days here in Michigan. Perfect day to warm up the kitchen!! Thanks for sharing.

    1. Ann

      I agree, Kathie, it has such a good flavor! A perfect thing to bake on a dreary day…I hope these do the trick!

  5. Carol

    In the photos, it looks like the cut sides are also sprinkled with cinnamon and sugar before rebaking. Can that be done?

    1. Ann

      Great question, Carol. Yes, absolutely! Often, as I make recipes over again, I make small adjustments and using some of the cinnamon sugar on the cut sides is a good one!

      1. Carol

        I tried it-even after a generous application of egg white before the first baking, I had a lot of egg white left over, so after they cooled, but before the second baking, I brushed each cut side and sprinkled cinnamon and sugar over the slices. We like the way they turned out!