Description
This Cinnamon Vanilla Biscotti recipe offers a delightful crispy treat infused with warm cinnamon and rich vanilla flavors. Perfectly twice-baked for that classic crunch, these biscotti are topped with a sweet cinnamon glaze that beautifully complements the spiced cookies. Ideal as a coffee companion or a sweet snack.
Ingredients
Scale
For the Biscotti
- ½ cup unsalted butter (room temperature)
- ¾ cup granulated sugar
- 3 teaspoons vanilla extract
- 2 eggs
- 1 ¾ cups + 2 tablespoons all purpose flour (plus more for shaping the dough)
- ¾ teaspoon salt
- 1 teaspoon baking powder
- 1 teaspoon ground cinnamon
For the Glaze
- 1 cup powdered sugar
- 3 teaspoons hot water (more or less to achieve drizzle consistency)
- Dash of ground cinnamon
Instructions
- Preheat Oven and Prepare Tray: Preheat the oven to 350°F and line a cookie tray with parchment paper.
- Mix Butter and Sugar: In a medium bowl, combine the room temperature butter and granulated sugar, mixing until the mixture is light and fluffy.
- Add Vanilla and Eggs: Stir in the vanilla extract fully, followed by the eggs, mixing well for about one minute until smooth.
- Add Dry Ingredients: Gently fold in the all-purpose flour, salt, and baking powder until just combined.
- Add Cinnamon: Once the dough comes together, add the ground cinnamon and mix gently to create swirls of spice throughout the dough.
- Shape Dough Log: Generously flour the prepared cookie tray. Transfer the dough onto the tray and shape gently into a long log about 13 inches in length and ½ inch thick. Cut the log in half and place the two pieces side-by-side, pressing edges to get straight sides.
- First Bake: Bake the logs at 350°F for about 30 minutes until light golden brown and firm. Let them cool on the tray for 5 to 10 minutes.
- Reduce Oven Temperature: Lower the oven temperature to 280°F to prepare for the biscotti slice baking.
- Slice and Bake Sides: Place one log on a cutting board and using a serrated knife, slice diagonally into thick pieces. Lay the cookies on their sides on the baking tray. Bake for 10 minutes, then flip each biscotti and bake an additional 10 minutes for a firm crisp texture. For extra crispness, bake 20 minutes each side.
- Cool Cookies: Remove biscotti from oven and let them cool completely on the baking tray.
- Prepare Glaze: In a small bowl, mix powdered sugar, hot water, and a dash of cinnamon until thick but smooth and drizzle-able.
- Glaze Biscotti: Drizzle the glaze over the cooled biscotti using a fork or place the glaze in a sandwich bag with a cut tip for controlled drizzling.
Notes
- This recipe is by Owlbbaking.com, ensuring a trusted source for authentic biscotti.
- You can freeze the biscotti for up to 3 months, making it great for preparing ahead.
- Adding cinnamon at the end of mixing the dough helps to achieve cinnamon swirl patterns for visual appeal.
- Adjust the glaze consistency by adding more or less hot water to achieve your desired drizzle thickness.
- For crisper biscotti, bake the slices longer as noted; shorter baking yields a softer center.
Nutrition
- Serving Size: 1 biscotti (about 20 g)
- Calories: 120 kcal
- Sugar: 8 g
- Sodium: 90 mg
- Fat: 5 g
- Saturated Fat: 3 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 16 g
- Fiber: 0.5 g
- Protein: 2 g
- Cholesterol: 30 mg