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).


  • 2 3/4 cups all-purpose flour
  • 1 cup sugar
  • 2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 1 tablespoon vegetable oil
  • 1 teaspoon vanilla extract
  • 3 large eggs
  • 2 tablespoons sugar
  • 1 teaspoon cinnamon
  • 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.

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