Thursday, February 25, 2010

Cinnamon Sugar Biscotti

cinnamon sugar biscotti

When I was a kid, biscotti was the height of elegant, fancy food in my mind. It brought to mind pictures of very noble british ladies with long dresses and charming accents. I remember being nine, ten years old sitting in a coffee shop with my mom, sipping my hot chocolate and dipping my biscotti, feeling oh so fancy. When my mom wasn’t looking, I’d hold out my pinkie finger as I took a sip of my drink.

cinnamon sugar biscotti

cinnamon sugar biscotti

This biscotti is a little more down to earth though. It’s got a fantastic crackly top that tastes just like cinnamon breakfast cereal, without that artificial after taste. It’s really, really tasty, and I’ll be having some for breakfast in the morning. If there’s any left, that is.

cinnamon sugar biscotti

Cinnamon Sugar Biscotti
epicurious.com via joy the baker
makes about 24

2 cups flour
1 1/2 teaspoons ground cinnamon
1 teaspoon baking powder
1/4 teaspoon salt
1 cup granulated sugar
6 Tablespoons (3/4 stick) unsalted butter, at room temperature
1 egg
1 egg yolk
1 teaspoon vanilla

For Topping:
1/4 cup granulated sugar
1 teaspoon ground cinnamon
1 beaten egg (for brushing biscotti before baking)

Preheat oven to 325 degrees F and arrange two baking racks in the upper portion of the oven. Line a baking sheet with parchment paper and set aside.
In a medium bowl, whisk together flour, cinnamon, baking powder and salt. Set aside.
Also whisk together the cinnamon and sugar for the topping and set aside.
In the bowl of a stand mixer, fit with a paddle attachment, cream the butter and sugar until light and fluffy, about 4 minutes. Scrape down the down and beat in the egg followed by the egg yolk. Beat in the vanilla extract.

Add the dry ingredients to the creamed butter all at once. With the mixer or just with a spatula, bring all of the ingredients together until a somewhat stiff dough is formed.
Divide the dough and place on baking sheet. Shape each half of dough into a 9-inch long and 1 1/2-inch wide log. Brush with the beaten egg and sprinkle very generously with cinnamon sugar.

Bake for 20 minutes. Flip the baking sheet around for even baking and bake for 20-25 more minutes until golden and firm to the touch.

Remove from the oven but keep the oven on. Let biscotti cool until able to handle. Using a serrated knife, cut logs into 1/2-inch wide diagonal slices. Place biscotti cut side down on baking sheet and sprinkle with more cinnamon sugar. Bake again until pale golden, about 10-15 minutes.
Store in an airtight container for up to one week.
Posted by hannah queen | honey & jam at 9:00 PM
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46 comments:

  1. What a cute story about your childhood. Sounds like you started off on the right foot! These look delicious-gorgeous photographs!
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  2. As I kid, I never even saw biscotti! You had a much more elegant-like childhood than me. ;)

    They look delish!
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  3. Sounds wonderful! Love the story, I never liked biscotti as a child.

    I'm going to give this a try tomorrow.
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  4. Sounds and looks INCREDIBLE! xo
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  6. Biscotti was always fancy food to me, too! I loved them because my old Italian great-grandmothers always had some at their houses, and I thought it was very, very refined.

    Love cinnamon and sugar for your version... such a homey, familiar taste, but so innovative for biscotti. I think I'll give these a try this weekend. :)
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  7. I'll be honest - I didn't like biscotti for the longest time. Maybe it was a bad first experience but I didn't start enjoying them until about 4 years ago.

    I was always a Cinnamon Toast Crunch fan as a little kid so I'll have to make this some day. Thanks for sharing! :)
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  8. Gorgeous biscotti! And I don't care how casual it THINKS it is, it makes me want to poke that little pinkie right out! And drink tea, of course.
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  10. These look absolutely delish! Can't wait to try them out myself, they would be so delicious with a steaming latte!
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  11. The kid in me still LOVES cinnamon/sugar. These biscotti look and sound so perfect to go with afternoon tea!!! :) lovely photo!
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  12. I dig anything cinnamon sugary!
    ~ingrid
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  13. What a terrific combination - cinnamon is supremely delicious!
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  14. Yum... These are GORGEOUS! I have trouble with biscotti... They always crumble on me when I attempt to slice them. Yours look good enough that I still want to give them a try, though!
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  15. Hannah i felt exactly d same way about Biscotti u know....he he he...
    But when i baked it for the first time this december ...oh loved the warmth that home baking brings doesnt it?

    I actually take a book or 2 to read up the days notes when am baking at times and the buttery cinnamony warmth tht wafts from the oven ,even on warm day is divine....not the climatic kinda warmth but hearty ,hugged kinda warmth....must try this recipe yeah!!!!
    Cheeers and happy hapy day.....and loved ur hyssop too-i would definately pic a cute pot myself had it been around....
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  16. I like biscotti very much (who don't ????), but never made them on my own. Maybe I should do it . The addition of cinnamon is definetly something I would love.
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  17. biscotti, mamma mia! I rarely eat them, what is wrong with me? these are absolutely ravenous-making.
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  18. What gogeous styling and pics! I was 20 something when I first tried biscotti and thought that they were just divine dipped in coffee. Yours look fantastic! :D
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  19. ah, the rigid pinkie--a sure sign of class. :)
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  20. So cute! I love the cinnamon-sugar combination, though I've never had it in biscotti form. I bet it goes really well with a nice hot cup of black coffee. mmm...
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  21. Gorgeous! I have no dount that those biscotti are as delicious as beautiful... have a good day!
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  22. I just made a triple batch of biscotti this week, with oranges, rosemary and almonds. I love them, so. These look scrumptious.
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  23. Those sound absolutely wonderful! My mom used to make mandelbrot which is kind of like the Jewish version of biscotti. Hers had almonds which I tolerated but these sound just perfect.
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  24. Those look lovely! Just the kind of cookie I could nibble on endlessly!

    Cheers,

    Rosa
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  25. If I had a piece of this, I'd hold out both my pinkies!
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  27. These look delicious! For me that fancy food was petit fours. My mom would take me to a cafe to have petit fours and tea, and then we would visit an AMAZING doll shop where we could never afford to buy anything, but I loved visiting just the same! Thanks for bringing that memory back!
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  28. There's something about cinnamon sugar. I think it's in our genes to love it from the minute we're out of the womb! And what a super idea to make a biscotti out of it. Great with tea, great just about anytime.
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  31. As the board matron and co-owner of the SeriousEats website, I feel the need to inform you that there is NOTHING original about your recipe. In fact, I think that you may have stolen it from one of my SERIOUS EATS contributors.

    You may want to consult with your lawyer about the penalties that my attorney may impose upon you.

    Louise Chiffonade Brescia
    Atlanta, Georgia (formerly of Brooklyn, New York City)
    SERIOUS EATS website
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  32. I never said it was original? I give credit to epicurious.com AND joy the baker in my post.
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  33. Hannah, these biscotti, look absolutely delicious! Your photos are phenomenal as always. Ignore the obnoxious comment and don't let he/she/it try to ruin your day. They're not worth it.

    Have an awesome rest of the weekend! :)
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  34. They look fabulous and absolutely amazing. Love the crunchiness and the sweetness when biting into it. We're here for you Hannah. You're doing great.
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  35. Those look beautiful - I can hear them crunch. I'm one of those people who will take a bite of biscotti, THEN drink coffee afterward...LOL. I make a fun Triple Chocolate Hazelnut Biscotti. The recipe was published in the St. Pete Times. Look forward to perusing the rest of your blog!

    http://www.tampabay.com/features/article894613.ece

    PS - Your mom contacted me, she will explain what happened. Sorry about the troll comments.
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  36. Just tried them out. They are fabulous!
    My whole family is devouring them as we speak.
    Its sure to become a tea time favourite!
    Thanks for the share.
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  37. WHere did you get the white pot in the top left of your photo - love it.... thanks for the lovely post and recipes... love your posters.
    Valerie
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  38. Biscotti still make me feel fancy! And I love making them. Yours look so beautiful. I may have to make these and hold my pinkie up while eating them!
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  39. My mother's biscotti were like tiny brick fingers. Real gross. Yours looks brilliant and you might just change my mind about the whole thing. Yum!
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  40. I just found your blog from The Edible Perspective and it was perfect timing since I want to make biscotti this weekend. I'll be using your recipe!
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  41. Hahaha@ the SERIOUS EATS comments! What a ridiculous woman.


    Hannah, these look amazing. I love nut-free biscotti. I'm totally making these tonight!! Thanks!
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  42. hello dear, it's ohmyrhiannon from livejournal. anyway, a new community started up called documentaday. it's like adayinmylife but ninethousandmillionbillion times better because there is photo quality! and fun mods! and wonderful people in it! so you should stop on by! i miss your documented days oh so much.

    -rhiannon
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  44. This biscotti seems simple and wonderful. I personally have always felt that simple is the way to go with biscotti! Too many toppings and your biscotti might as well be a brownie. It really looks wonderful, I think I am going to have to try your recipe soon :) and as always, your pictures are yummy eye candy!

    Julia
    http://northsidekitchen.wordpress.com/
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  45. Wow, these look great! I also have a fondness for biscotti stemming from childhood haha! Scones and espresso as well; it all just seemed so "grown-up" and fabulous at the time. You have a beautiful blog here, so happy I stumbled across it!
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  46. I love love love cinnamon and am always looking for new recipes--thanks for the newest addition! (When I was a kid, I ate an entire jar of cinnamon and my mom called poison control she was so freaked out. The adoration of the spice started early!)
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