Best 5 Snickerdoodle Biscotti Recipes

SNICKERDOODLE BISCOTTI

Steps:

• Preheat Oven to 350 degrees F.
• Measure flour into a large bowl using the scoop and level method.
• Add 1 cup sugar, baking powder and salt.
• Mix oil, vanilla and whole eggs in a small bowl, and add to the large bowl (your dough will be dry and quite crumbly).
• Turn dough out onto a floured surface and knead 7 or 8 times.
• Divide in half. Shape each portion into a roll about 8 inches long, and place them six or so inches apart on a cookie sheet lined with parchment.
• Flatten each roll to 1 inch thick.
• Combine the 2 tablespoons sugar and cinnamon, then gently brush the tops of the rolls with the egg white and sprinkle with cinnamon sugar.
• Bake at 350 for 30 minutes.
• Remove from the sheet and cool for 15 minutes.
• Cut diagonally into 1/2 inch slices and lay them cut sides down on the cookie sheet again.
• Reduce oven temp to 325 degrees F and then bake 10 more minutes, turn over and bake 10 more. They'll be soft in the middle but will harden as they cool.
• Cool completely on a wire rack.

SNICKERDOODLES

Steps:

• Preheat oven to 375°. Cream butter and 1 cup sugar until light and fluffy; beat in egg and vanilla. In another bowl, whisk together flour, baking soda and cream of tartar; gradually beat into creamed mixture., In a small bowl, mix cinnamon and remaining sugar. Shape dough into 1-in. balls; roll in cinnamon sugar. Place 2 in. apart on ungreased baking sheets., Bake until light brown, 10-12 minutes. Remove from pans to wire racks to cool.

SNICKERDOODLES

Steps:

• Preheat the oven to 400 degrees F.
• In a large bowl, combine the butter, shortening, 1 1/2 cups sugar and the eggs and mix thoroughly with an electric mixer on medium speed until creamy and well combined, 1 to 2 minutes. Sift together the flour, cream of tartar, baking soda and salt, and stir into the shortening mixture.
• In a small bowl, stir together the remaining 2 tablespoons sugar with the cinnamon.
• Shape the dough into 1 1/2-inch balls (1 tablespoon per ball), and roll each ball in the cinnamon-sugar. Arrange the dough balls 2 inches apart on ungreased cookie sheets. Bake two sheets at a time until the edges of the cookies are set but the centers are still soft, 8 to 10 minutes, rotating the sheets halfway through. Transfer the cookies to wire racks for cooling. Repeat with the remaining dough balls. Store in an airtight container.

SNICKERDOODLE BISCOTTI

Steps:

• Preheat oven to 375°F Line a cookie sheet with parchment or Silpat.
• Combine flour, 1 1/2 tsp cinnamon, baking powder and salt. Set aside.
• With a stand mixer or hand mixer, cream butter and 1 cup sugar until well combined, scraping down the bowl at least twice. Add the eggs, one at a time, mixing well to combine. Add the vanilla and mix until incorporated. Add the flour mixture by large spoonsful; mix only until it forms a crumbly dough. Do not overmix.
• Turn dough out onto a lightly floured surface. With floured hands, knead dough once or twice to form a mass. Divide in two. Form each piece into a flat log, about 10" long, 4" wide and 1" high. Place both logs on cookie sheet.
• In a bowl, whisk egg white and water. In another bowl, combine 1/4 c sugar and 1 tsp cinnamon. Brush both logs with egg white, then sprinkle evenly with cinnamon sugar.
• Bake in preheated oven until small cracks form on top, about 25 minutes. Remove cookie sheet from oven, but do not turn oven off. Let cookie sheet stand about 10 minutes, then remove logs to a cutting board. With a bread knife, gently cut each log into 1/2" slices across the short dimension (so you get pieces that are about 4"x1"x1/2").
• Place slices, cut side down, back on covered cookie sheet. Return to oven and bake 10 minutes. Flip biscotti over and bake another 10 minutes, until slightly browned. Immediately remove to a rack. When completely cool, transfer to airtight storage; they will keep at room temperature up to two weeks.

SNICKERDOODLES

Steps:

• Preheat the oven to 400 degrees, with one rack in top third and one rack in bottom third of oven. Line baking sheets with Silpat baking mats or parchment paper; set aside.
• Sift together flour, cream of tartar, baking soda, and salt; set aside. In the bowl of an electric mixer fitted with a paddle attachment, combine butter, shortening, and 1 1/2 cups sugar. Beat on medium speed until light and fluffy, about 2 minutes. Scrape down sides of bowl. Add eggs, and beat to combine. Add dry ingredients, and beat to combine.
• In a small bowl, combine remaining 1/4 cup sugar and the ground cinnamon. Use a small (1 1/4-ounce) ice-cream scoop to form balls of the dough, and roll in cinnamon sugar. Place about 2 inches apart on the prepared baking sheets. Bake until the cookies are set in center and begin to crack (they will not brown), about 10 minutes, rotating the baking sheets after 5 minutes. Transfer the sheets to a wire rack to cool about 5 minutes before transferring the cookies to the rack. Store in an airtight container up to 1 week.