Heat oven to 325°F. Line 2 baking sheets with parchment paper. Mix flour, 1-1/2 teaspoons cinnamon, baking powder and salt in a medium bowl to blend. Using a mixer, beat 1 cup sugar and butter until fluffy. Add 1 egg, beat well. Add egg yolk, beat well. Mix in vanilla, then dry ingredients.
Transfer dough to work surface. Divide in half. Shape each half into a log. Transfer logs to baking sheets. Beat remaining egg in a small bowl. Brush logs with beaten egg. Bake until golden and firm to touch (dough will spread) about 50 minutes. Cool on baking sheets on wire racks. Mix 3 tablespoons sugar and remaining 1 teaspoon cinnamon in a small bowl. Using serrated knife, cut logs into 1/2-inch wide slices. Place biscotti, cut side down, on baking sheets. Sprinkle each biscotti with cinnamon-sugar. Bake until pale golden, about 20 minutes. Cool on racks.
Author's Comments
Biscotti is a good keeper. Make it up to a week in advance. Store airtight.
Instructions
Heat oven to 325°F. Line 2 baking sheets with parchment paper. Mix flour, 1-1/2 teaspoons cinnamon, baking powder and salt in a medium bowl to blend. Using a mixer, beat 1 cup sugar and butter until fluffy. Add 1 egg, beat well. Add egg yolk, beat well. Mix in vanilla, then dry ingredients.
Transfer dough to work surface. Divide in half. Shape each half into a log. Transfer logs to baking sheets. Beat remaining egg in a small bowl. Brush logs with beaten egg. Bake until golden and firm to touch (dough will spread) about 50 minutes. Cool on baking sheets on wire racks. Mix 3 tablespoons sugar and remaining 1 teaspoon cinnamon in a small bowl. Using serrated knife, cut logs into 1/2-inch wide slices. Place biscotti, cut side down, on baking sheets. Sprinkle each biscotti with cinnamon-sugar. Bake until pale golden, about 20 minutes. Cool on racks.
Author's Comments
Biscotti is a good keeper. Make it up to a week in advance. Store airtight.
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