Hmm…I’m seeing kind of a theme here. First it was actual snickerdoodles, then snickerdoodle bread, and now snickerdoodle biscotti? I guess I just don’t know how to resist a great cinnamon-sugar combination.
I was planning to make something else a little more labor-intensive last weekend, but then I ran across this recipe. I was in a particularly lazy mood and didn’t feel like putting much effort into anything, so I decided to try it out. Because you want to know a secret?
Biscotti are (is?) actually very easy to make. Sure, the baking time is a little longer, but from an effort standpoint they’re a breeze.
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This recipe is also particularly great, because I had all the ingredients on-hand already. Many biscottis you need special nuts (hazelnuts, pistacchios) or some other add-in (citrus zest, etc.), but these were all normal ingredients pretty much everyone already has.
Preheat oven to 350 F. In big mixing bowl, beat the butter and sugar until combined and fluffy.
Also beat in the eggs and vanilla until you get a nice batter.
Add the flour, baking powder, and cinnamon, beating to combine into a dough.
Chop up your pecans into little pieces (I used a hamburger chopper/biscuit cutter for this), and fold into the dough.
Line a baking sheet with parchment paper. Divide the dough in half with your hands—it’ll be very sticky! Roll each of the two pieces into two long logs, and lay them side-by-side on the baking sheet.
Finally, flatten with your hands until it’s only about 3/4 inch-thick (this is important, if it’s too thick then the biscotti won’t crisp up). Sprinkle liberally with the cinnamon sugar.
Bake for 20-25 minutes, until the dough is firm and set.
Pull out of the oven and cool on the pan or on wire racks for 10-15 minutes. Then transfer to a cutting board and slice in 1/2- or 1-inch slices on a diagonal.
Lay all the pieces cut side-up on the baking sheet (remove the parchment paper) and bake for an additional 15-20 minutes. Flip the biscotti over and bake another 10-20 minutes. It should be golden and crisp—you don’t want it bread-y.
Cool and make sure to store in an airtight container or ziploc bag. Dip in your coffee, tea, or just eat by itself! I loved dipping this in my homemade hazelnut latte on the weekend…now that’s living!
Other wonderful biscotti recipes you’ll love:
- Orange, Apricot, and Pistachio Biscotti
- Chocolate Hazelnut Biscotti
- Orange Almond Biscotti
- Tahini Pistachio Biscotti with Dark Chocolate & Sea Salt
- 6 tablespoons of butter, softened
- 3/4 cup of sugar
- 2 eggs
- 1 teaspoon of vanilla extract
- 2 cups of flour
- 1 teaspoon of baking powder
- 1 1/2 teaspoons of cinnamon
- 1/4 cup of pecans, chopped
- 2 tablespoons of cinnamon/sugar mixture
Preheat oven to 350 F. In big mixing bowl, beat the butter and sugar until combined, then beat in the eggs and vanilla. Add the flour, baking powder, and cinnamon, beating to combine. Fold in the pecans.
Divide the dough in half (it’ll be very sticky!). Then roll into two logs, lay on a parchment paper-lined baking sheet, and flatten with your hands until it’s only about 3/4 inch-thick. Sprinkle with cinnamon sugar.
Bake for 20-25 minutes, until firm and set. Pull out of the oven and cool on the pan or on wire racks for 10-15 minutes. Transfer to a cutting board and slice in 1/2- or 1-inch slices on a diagonal. Lay cut side-up on the baking sheet (remove the parchment paper) and bake for an additional 15-20 minutes, flip the biscotti over and bake another 10-20 minutes. The biscotti should be golden and crisp—you don’t want it bread-y. Remove and cool completely. Store in airtight container.
Original recipe here
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