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Snickerdoodle Biscotti
Though the dough will seem somewhat 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!

Yield: 30 cookies (15 slices per loaf)

For the biscotti batter:

  • 2¾ cups (350g) all-purpose flour
  • 1 cup (192g) granulated sugar
  • 2 teaspoons baking powder
  • ¼ teaspoon salt
  • 1 tablespoon (14ml) vegetable oil
  • 1 teaspoon (5ml) vanilla extract
  • 3 large eggs

For the sprinkle topping:

  • 2 tablespoons (24g) granulated sugar
  • 1 teaspoon cinnamon
  • 1 large egg white

Instructions

  1. Preheat the oven to 350℉.
  2. Measure the 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.) Stir in the 1 cup sugar, baking powder, and salt.
  3. In a small bowl, whisk together the oil, vanilla, and 3 whole eggs. Add to the large bowl, and stir to combine. Your dough will be dry and crumbly.
  4. Turn the dough out onto a floured surface. (Tip: It helps to flour your hands, too.) Knead and sort of mush the batter together until it is smooth and thoroughly combined.
  5. Divide in half. Shape each portion into a roll about 8 inches long, and place them several inches apart on a baking sheet lined with parchment.
  6. Flatten each roll so they are about 1 inch thick.
  7. For the topping: In a small bowl, combine the 2 tablespoons sugar and the cinnamon. Brush the tops of the rolls with the egg white and then sprinkle with the cinnamon sugar. It may seem like too much, but sprinkle it all on, tilting the baking sheet a bit so you can coat the sides, too.
  8. Bake at 350℉ for 30 minutes.
  9. Remove the loaves from the oven, place on a rack, and cool for 15 minutes.
  10. Cut the loaves diagonally into ½-inch slices and lay them, cut-side down, on the baking sheet again. (No need to brush off the lingering cinnamon sugar.)
  11. Reduce the oven temperature to 325℉. Bake 10 more minutes, turn the pieces over, and bake 10 minutes more. The biscotti will be soft in the middle but will harden as they cool.
  12. Cool completely on a wire rack and store in an airtight container.

Notes

I’ve cut the biscotti into thicker slices that yielded 10-12 slices per loaf. You could do this if you’d prefer slightly softer biscotti. Alternatively, you could increase the second bake by a couple of minutes to ensure the thicker slices become as crunchy as traditional biscotti.

More recipes at FountainAvenueKitchen.com