Classic, twice-baked biscotti goes Snickerdoodle-style thanks to an easy cinnamon sugar topping. Low in fat and high in flavor, this crisp Italian cookie is perfect for dipping in coffee, tea, and cocoa!
Lisa is a friend who happens to be an incredible baker. Every year in early December, she begins the month-long process of baking every type of cookie imaginable and crafting deliciously beautiful boxes to share with family, friends, and co-workers.
To say this is an undertaking is an understatement. It is truly a labor of love.
Several varieties of biscotti, all delicious, appear in the boxes. Simple as it was, the snickerdoodle biscotti caught my attention many years ago, and Lisa graciously shared the recipe.
If you enjoy the simplicity of a sand tart, shortbread, or even Keebler Sandies along with the characteristic crunch of biscotti, Lisa’s snickerdoodle creation is a cookie to try.
They make a lovely gift, whether given on their own or bolstered by a box of tea or gift card for a favorite latte.
When making these cinnamon sugar-topped delights for the first time, the dough may seem dry. Lisa had mentioned this, and I noticed it the first time I made the the recipe.
Knowing my friend would not steer me wrong, I forged ahead. Indeed, the dough comes together easily with the help of your hands. Once combined, you simply turn the dough out of the bowl and press it into two loaves.
The trick to achieving the traditional crunchy texture (perfect for dipping in coffee, tea, and cocoa–even milk) is completely drying the biscotti. To do this, the loaves are baked and then briefly cooled and sliced. The slices are then baked until they are dry.
The twice-baked method may seem complicated, but the entire recipe is really quite simple.
Note that if you slice the cookies thicker than what is stipulated in the recipe, they will likely not become thoroughly dry and crisp. If you prefer a softer cookie, you could try this. Or if you enjoy the classic crunch and would like thicker slices, add a few minutes to the second bake.
Following is a quick visual of the easy process:
Yield: 30 cookies (15 slices per loaf)
- 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
- 2 tablespoons (24g) granulated sugar
- 1 teaspoon cinnamon
- 1 large egg white
Preheat the oven to 350℉.
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.
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.
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.
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.
Flatten each roll so they are about 1 inch thick.
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.
Bake at 350℉ for 30 minutes.
Remove the loaves from the oven, place on a rack, and cool for 15 minutes.
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.)
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.
Cool completely on a wire rack and store in an airtight container.
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.
Recipe first published December 12, 2012.