Cinnamon Toast Biscotti

I came across this recipe years ago in a December issue of Bon Appetit. I had made biscotti before, but this recipe was a bit different. After reading reviews online I decided to make a few changes. The original recipe called for 1 egg and 1 egg yolk, but I had always used 2 eggs. I find that using 2 eggs makes the handling of the dough easier. I also used 1/2 white sugar and 1/2 brown sugar. Lastly, I reduced the baking time. 

I am happy to say that I have been making them the same way ever since. And since I made a few changes, I thought they deserved a new name. The original was Cinnamon-Sugar Biscotti, but I thought Cinnamon Toast Biscotti was more suitable because they taste just like cinnamon toast!

These are absolutely fantastic!!! It is an excellent excuse to eat a cookie for breakfast. And even though I am not a big coffee drinker, I definitely break out my french press to make myself a latte which is perfect for dunking the biscotti into. Just make sure when you sit down to enjoy these that your are not reading the paper because I guarantee you that distraction will cause you to eat way more than you should. They are too good to eat just one!

My kids enjoy these on busy mornings with a mug of milk-n-sugar coffee and my husband enjoys these with his coffee at work as well. These biscotti are also wonderful to give as a gift. So make them for yourself, make them for your family, or make them for your friends. Just please make them! You’ll be glad you did.

Cinnamon Toast Biscotti

Prep: 25 minsCook: 1 hrCool Time: 20 minsTotal: 1 hr 45 mins Servings: 30 cookies A delightful cinnamon cookie for dunking into coffee or a glass of milk!

Equipment

• Stand mixer

Ingredients 

• 2 cups all purpose flour
• 1½ teaspoons ground cinnamon
• 1 teaspoon baking powder
• ¼ teaspoon kosher salt
• ½ cup white granulated sugar
• ½ cup firmly packed light brown sugar
• 6 tablespoons (3 ounces) unsalted butter at room temperature
• 2 extra-large eggs at room temperature
• 1 teaspoon pure vanilla extract
• 1 egg for glazing
• 2 tablespoons white granulated sugar
• ¾ teaspoon ground cinnamon

Instructions 

1. Preheat the oven to 325ºF. Line 2 baking sheets with parchment paper (make sure the pans will fit together in the oven). In a medium bowl whisk together the flour, 1½ teaspoons cinnamon, baking powder, and salt. In the bowl of a stand mixer fitted with the paddle attachment or with an electric mixer, cream the butter and sugars until fluffy. Scrape down the sides of the bowl and add the egg, beating well. Add the 2nd egg and beat again. Scrape down the sides. Mix in the vanilla and then the dry ingredients.
2. Transfer the dough to a lightly floured work surface. Divide the dough in half and shape each half into a 9-inch long, 1½-inch wide log. Transfer the logs to the baking sheets. In a small bowl beat remaining egg and brush the logs with the egg. Bake until golden brown (dough will spread), about 35-40 minutes. The dough will be slightly soft to the touch. Allow the dough to cool on the baking sheets for 20 minutes. Maintain the oven temperature.
3. In a small bowl mix the 2 tablespoons of sugar and the ¾ teaspoon cinnamon. Carefully transfer the logs to a cutting board. Using a sharp or serrated knife, cut a sliver off each end (those can be nibbled on). Cut the logs into ¾-inch wide diagonal slices. Place the biscotti cut side down on the baking sheets. Sprinkle ¼ teaspoon cinnamon sugar mixture over each biscotti. Return to the oven and bake for another 20 minutes. Biscotti will still be barely soft in the center, but they will harden as they cool. Cool on the baking sheets. Can be made 1 week in advance. Store in an airtight container. Enjoy!

Nutrition

Calories: 87kcal, Carbohydrates: 14g, Protein: 1g, Fat: 3g, Saturated Fat: 2g, Polyunsaturated Fat: 0.2g, Monounsaturated Fat: 1g, Trans Fat: 0.1g, Cholesterol: 22mg, Sodium: 41mg, Potassium: 21mg, Fiber: 0.3g, Sugar: 8g, Vitamin A: 94IU, Vitamin C: 0.01mg, Calcium: 17mg, Iron: 1mg

Nutrition information is automatically calculated, so should only be used as an approximation.