Cinnamon Sugar Biscotti

Biscotti are classic Italian cookies, baked twice for an irresistible crunch that pairs perfectly with coffee, tea, or hot chocolate. This Cinnamon Sugar Biscotti takes the traditional recipe up a notch with a delightful blend of warm cinnamon and a sweet, sparkling sugar crust. These aromatic cookies are perfect for dunking and make a thoughtful homemade gift or a cozy addition to your dessert spread.

Ingredients:

For the Biscotti:

• 2 1/2 cups all-purpose flour
• 1 cup granulated sugar
• 1 tsp baking powder
• 1/2 tsp ground cinnamon
• 1/4 tsp salt
• 3 large eggs
• 1 tsp vanilla extract
• 1/2 tsp almond extract (optional)
• 1/2 cup unsalted butter, melted and cooled slightly

For the Cinnamon Sugar Topping:

• 3 tbsp granulated sugar
• 1 tsp ground cinnamon

Instructions:

1. Preheat and Prep: Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone baking mat.
2. Mix Dry Ingredients: In a medium bowl, whisk together the flour, sugar, baking powder, cinnamon, and salt.
3. Mix Wet Ingredients: In a separate bowl, beat the eggs, vanilla extract, and almond extract (if using). Stir in the melted butter until well combined.
4. Combine and Form Dough: Gradually add the wet ingredients to the dry ingredients, mixing until a soft dough forms. The dough should be slightly sticky but manageable.
5. Shape and Bake: Divide the dough in half and shape each portion into a log about 12 inches long and 3 inches wide on the prepared baking sheet. Smooth the surface with damp hands.
6. Bake First Time: Bake for 25-30 minutes or until the logs are golden and firm to the touch. Remove from the oven and let them cool for 10 minutes.
7. Slice Biscotti: Using a serrated knife, slice the logs diagonally into 1/2-inch-thick cookies.
8. Add Cinnamon Sugar: Mix the sugar and cinnamon for the topping in a small bowl. Sprinkle or press the mixture onto one side of each biscotti slice.
9. Second Bake: Place the slices cut-side down on the baking sheet. Bake for 10 minutes, flip them over, and bake for another 10 minutes, or until the biscotti are crisp and lightly browned.
10. Cool and Enjoy: Let the biscotti cool completely on a wire rack. Store in an airtight container for up to two weeks.

Serving Tip: Serve your Cinnamon Sugar Biscotti with your favorite hot beverage, or package them in a decorative tin for a thoughtful homemade gift!