Best 2 Cinnamon Toast Biscotti Recipes
Indulge in the delightful treat of Cinnamon Toast Biscotti, a unique and flavorful twist on the classic Italian cookie. These crispy twice-baked cookies capture the essence of cinnamon toast, combining the comforting flavors of cinnamon, sugar, and butter with a satisfying crunch. Perfect for dunking in your favorite beverage, these biscotti make for an ideal accompaniment to your morning coffee, afternoon tea, or as a sweet snack anytime of the day. With variations including Chocolate Chip, Lemon Blueberry, and Pumpkin Spice, these biscotti offer a delightful range of flavors to satisfy every palate. Get ready to embark on a culinary journey as we delve into the world of Cinnamon Toast Biscotti and explore its delectable variations.
Here are our top 2 tried and tested recipes!
CINNAMON TOAST BISCOTTI RECIPE BY TASTY
These twice-baked biscotti are sprinkled with cinnamon and turbinado sugar for a sweet and satisfying crunch. They're perfect dipped in a hot mug of coffee or tea, or pair with your favorite ice cream!
Provided by Tikeyah Whittle
Categories Bakery Goods
Time 1h15m
Yield 24 biscottis
Number Of Ingredients 10
Steps:
- Make the biscotti: Preheat the oven to 325°F (160°C). Line 2 baking sheets with parchment paper.
- In a medium bowl, whisk together the flour, baking powder, and salt.
- In a large bowl, combine the room temperature butter, granulated sugar, and 1 tablespoon cinnamon. Beat with an electric hand mixer on medium-high speed until fluffy, 2-3 minutes. Add the eggs, 1 at a time, beating well after each addition. Pour in the milk and beat until smooth. Add the dry ingredients and beat on low speed until just combined.
- Divide the dough in half and place one portion on each prepared baking sheet. Shape each into a 3-inch wide, 8½-9-inch long flat log. Refrigerate the dough on the baking sheets for 20 minutes.
- Transfer the baking sheets to the oven and bake until the logs are lightly browned around the edges, rotating the baking sheets from top to bottom and front to back halfway through, 30-35 minutes, Transfer the baking sheets to wire racks and let the logs cool for 15 minutes. Reduce the oven temperature to 300°F (150°C).
- Carefully transfer each log to a cutting board and, using a serrated knife, slice crosswise into ½-inch-thick slices. Return the slices to the baking sheets, cut-side up, spacing evenly. Brush the slices on both sides with melted butter.
- In a small bowl, mix together the turbinado sugar and remaining 2 teaspoons cinnamon. Sprinkle over one side of the biscotti.
- Bake until the biscotti are light brown around the edges and dry, rotating the baking sheets from top to bottom and front to back halfway through, 15-20 minutes. Transfer the baking sheets to wire racks and let the biscotti cool to room temperature before serving. Leftover biscotti will keep in an airtight container in the freezer for up to 5 days.
- Enjoy!
Nutrition Facts : Calories 99 calories, Carbohydrate 20 grams, Fat 0 grams, Fiber 0 grams, Protein 2 grams, Sugar 6 grams
CINNAMON TOAST BISCOTTI
If desired 1/2 finely chopped walnuts or pecans may be added into the batter, the recipe may be doubled --- prep time includes 30 minutes chilling time, these cookies may be made up to 2 weeks in advance and stored at room temperature or frozen, please do not omit the egg wash on the cookies!
Provided by Kittencalrecipezazz
Categories Dessert
Time 1h40m
Yield 18-20 serving(s)
Number Of Ingredients 12
Steps:
- Set oven to 325 degrees F.
- Line a large baking sheet with parchment paper.
- In a small bowl combine flour with cinnamon, baking powder and salt.
- In a large bowl cream the butter with sugar and vanilla until fluffy (about 4 minutes).
- Add in one egg and the egg yolk; beat until combined.
- Add in flour mixture; mix until just combined.
- If you are adding in chopped nut mix in at this point.
- Chill the dough for 30 minutes.
- In the baking sheet roll the dough into a log about 18-20 inches long and 2-inches wide (or you may divide the dough into two pieces and roll into about 9-10 inches).
- Using your hands flatten the log slightly.
- Brush the top and sides of the log/s lightly with beaten egg.
- Bake for about 25-30 minutes or until firm to the touch and light golden brown.
- Cool logs for about 15-20 minutes on the baking sheet.
- In a small bowl mix 1/4 cup sugar with 1 teaspoon cinnamon; set aside to sprinkle on the biscotti.
- Using a serrated knife slice diagonally into about 3/4-inch slices or a little smaller.
- Turn the biscotti cut-side down on the baking sheet spacing a little between each cookie.
- Sprinkle the top of the biscotti with cinnamon/sugar mixture.
- Bake for an additional 20 minutes or until crispy and toasted.
Tips:
- For a crispy biscotti, bake until the edges are golden brown and the centers are firm.
- If you like a softer biscotti, bake for a few minutes less.
- Store biscotti in an airtight container at room temperature for up to 2 weeks.
- You can freeze biscotti for up to 2 months. Thaw at room temperature before serving.
- To make a different flavor of biscotti, try substituting another spice or extract for the cinnamon.
Conclusion:
Cinnamon Toast Biscotti is a delicious and easy-to-make treat that is perfect for any occasion. With its crispy texture and sweet cinnamon flavor, it is sure to be a hit with everyone who tries it. Whether you are looking for a quick snack or a special dessert, Cinnamon Toast Biscotti is the perfect choice.
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