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
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Hania Mehmood
hania_mehmood@hotmail.frThese biscotti were a great addition to my holiday cookie platter.
IcedHeat
icedheat42@yahoo.comI would definitely recommend these biscotti to anyone who loves cinnamon and sugar.
Zane Beazer
zb@gmail.comI've made these biscotti a few times now and they're always a hit! They're so easy to make and they taste delicious.
Kiwanuka Aisha
a-kiwanuka92@hotmail.co.ukThese biscotti were perfect! The flavor was amazing and they were the perfect texture.
Ganesh Raut
g.r77@gmail.comI'm not a big fan of cinnamon, but these biscotti were still really good.
Rochelle Eskue
r.e@hotmail.comThese biscotti were delicious! I will definitely be making them again.
KAY SABA
k.saba@aol.comI made these biscotti for a party and they were a huge hit! Everyone loved them.
PYC KG
pyckg@gmail.comThese biscotti were a bit too hard for my liking.
Tabassum Sohail
t-s@hotmail.co.ukI followed the recipe exactly and the biscotti came out perfect! They were crispy on the outside and chewy on the inside.
Charles Joyce Judith
cj26@gmail.comThese biscotti were a little too dry for my taste, but the flavor was good.
Isaiah Murrell
murrell.i@hotmail.comThese biscotti were easy to make and turned out great! I used a mix of white and brown sugar for the coating, and they were perfectly sweet.
Bhagrath Shah
shah.bhagrath@hotmail.comI'm not usually a fan of biscotti, but these were delicious! The cinnamon sugar coating was the perfect touch.
Ras dagiboy
dagiboy.ras@hotmail.co.ukThese biscotti were a hit! I loved the cinnamon sugar coating and the crunchy texture. They were perfect for dunking in my morning coffee.