Snickerdoodle Biscotti
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Light, crispy, and with that signature cinnamon and sugar topping. These Snickerdoodle Biscotti are just like your favorite cookie but in crunchy biscotti form which make them the best compliment to any cozy drink.
If you love making biscotti as much as I do, be sure to check out some of my other favorites like my Chocolate Malt Biscotti, Glazed Oatmeal Raisin Biscotti, or my Rosemary Lemon Ginger Biscotti.
Table of Contents
I have dubbed fall biscotti season. It's finally time to turn your ovens back on, bake up some cookies, and also enjoy them with warm and cozy drinks. And biscotti is perfect for dipping, dunking and savoring as a delicious fall snack.
This Snickerdoodle Biscotti is just like your favorite snickerdoodle cookies with hints of cinnamon and vanilla. It's topped with that signature snickerdoodle cookies topping of cinnamon and sugar for a perfectly sweet crunch with every bite. Dip this biscotti in milk or your favorite tea!
Why You'll Love This Recipe
Crispy: I love biscotti because they are delicious crispy cookies! This is a combination of snickerdoodle cookies and the best crispy, dipping cookies.
Snickerdoodle Inspired: This Snickerdoodle Biscotti is inspired by the nostalgic snickerdoodle cookies. It has a vanilla cookie base with a hint of cinnamon and it's topped in the classic snickerdoodle cookies topping of a mixture of cinnamon and sugar.
Fall Vibes: Biscotti always seems like a fall cookie because it goes so well with warm and cozy drinks. This is perfect for dipping in tea.
Organic Cookies: I love making organic cookies because I can indulge knowing I'm eating the best ingredients while enjoying a sweet treat.
Ingredients
- Butter: I use Organic Valley Salted Butter in these organic cookies. You can use your favorite butter. If you are using unsalted butter, just add 1/4 teaspoon of salt to the dough.
- Cane Sugar: Just like snickerdoodle cookies, the sugar I use is all organic cane sugar. This creates lightly sweet organic cookies! I also use this as part of the topping.
- Cinnamon: My favorite cinnamon is organic Korintje cinnamon. This is my favorite variety as I think the flavor profile is the best. You can read more about cinnamon in my post Best Cinnamon to Bake With.
- Eggs: Use large eggs.
- All Purpose Flour: My favorite is Cairnspring Mills.
- Baking Powder: I use baking powder in this biscotti because there is no acid. Be sure to check out my post the Difference Between Baking Soda and Baking Powder for more info on leavening agents.
- Salt: Use fine sea salt.
Tools Needed
- Scale: Always use a digital food scale for the best results.
- Stand Mixer: Biscotti is just as easy as making your favorite soft and chewy cookies – literally. Most biscotti recipes are very very similar to this type of cookie. The only difference is forming the log (instead of cookies) and then cutting it – that is it! So just like you would make cookies in a stand mixer, biscotti will be very similar. You can also use a bowl and wooden spoon as well, if you don't have a stand mixer. The stand mixer just makes it easier and faster!
- Parchment Paper: I prefer to use parchment paper for everything. Maybe it's my commercial baking experience, but I do feel it truly helps baked goods bake better and they literally never stick to anything. Try my favorite nontoxic parchment paper from Kana and use code MIMIBAKES for 10% off your order.
- Cookie Sheet: Just one half sheet pan is needed to make biscotti. You form it into a log that is almost the length of one cookie sheet. It bakes as a log, then it is removed and rests for 10 minutes, before you cut it into slices, and then bake it again. Biscotti actually means twice baked.
- Chef's Knife : I prefer to use a chef's knife when cutting biscotti, and some people prefer a serrated knife. You can use whatever you like best. But, I feel like I get cleaner cuts with a chef's knife.
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Step by Step Instructions
Step 1
Preheat the oven to 350°F. Line a baking sheet with parchment paper.
Step 2
To make the dough: In the bowl of a stand mixer fitted with the paddle attachment, add the butter, cane sugar, and vanilla extract. Mix on low until combined and there are no chunks of butter. Add the eggs and mix just slightly, enough to break the yolks.
In a separate bowl, add the flour, baking powder, cinnamon, and sea salt and whisk together. Add to the butter mixture and mix on low until a stiff dough forms.
Step 3
Using your hands form a large log out of the cookie dough and flatten slightly so it’s about 1-inch thick, it should be about 13 x 3 inches.
To make the topping: In a small dish, mix together the cane sugar and cinnamon and spread over the top of the dough log.
Step 4
Bake for 35 minutes or until the middle looks set, but not completely done. Remove from oven and let rest for 10 minutes. Trim off the edges, then slice into 12 pieces and bake again for 20 minutes. Allow to cool completely on the baking sheet. (If you're baking at high altitude, be sure to check the Notes at the bottom of the recipe for high altitude baking instructions).
Baker's Tips
- Make sure your butter is soft. Softened butter is key for biscotti. I like to leave butter out on the counter at room temperature to soften naturally overnight. This usually provides you with perfect soft butter. But, if the temperature is cooler you may still need to soften it. If you are softening in the microwave, only do 10 seconds at a time per 1/2 cup of butter. Otherwise, you can melt portions of the butter into liquid and that is not good.
- Use the best high quality organic cinnamon, especially because cinnamon is the prevalent flavor in this Snickerdoodle Biscotti recipe! Not all cinnamon is created equal, my favorite kind is Frontier Co-Op Korintje Cinnamon, find it here.
- If you go to cut your biscotti and it is breaking, leave it for a few more minutes. The resting period is meant for it to cool, so that when you cut it, you get nice clean cuts and it doesn't break. So if it didn't cool enough, just give it a few more minutes. Especially if it's warmer outside or in your kitchen, you can experience this.
- Biscotti is crispy and meant to be this way. So, it should be stored in a cool dry place to keep it's crispy texture.
FAQ's
Homemade biscotti is a crunchy and crispy cookie, so it's best stored in a cool dry place. I usually just leave mine out on the counter on a plate for a few days while we eat it. Don't store it in an airtight container or cake dome as it may become soft or soggy.
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Snickerdoodle Biscotti
Ingredients
Dough
- 113 grams salted butter (softened)
- 170 grams cane sugar
- 1 teaspoon vanilla extract
- 2 large eggs
- 255 grams all purpose flour
- 1 ½ teaspoons baking powder
- ½ teaspoon ground cinnamon
- ½ teaspoon fine sea salt
Topping
- 28 grams cane sugar
- 1 teaspoon ground cinnamon
Instructions
- Preheat the oven to 350°F. Line a baking sheet with parchment paper.
- To make the dough: In the bowl of a stand mixer fitted with the paddle attachment, add the butter, cane sugar, and vanilla extract. Mix on low until combined and there are no chunks of butter. Add the eggs and mix just slightly, enough to break the yolks.
- In a separate bowl, add the flour, baking powder, cinnamon, and sea salt and whisk together. Add to the butter mixture and mix on low until a stiff dough forms.
- Using your hands form a large log out of the cookie dough and flatten slightly so it’s about 1-inch thick, it should be about 13 x 3 inches.
- To make the topping: In a small dish, mix together the cane sugar and cinnamon and spread over the top of the dough log.
- Bake for 35 minutes or until the middle looks set, but not completely done. Remove from oven and let rest for 10 minutes. Trim off the edges, then slice into 12 pieces and bake again for 20 minutes. Allow to cool completely on the baking sheet.
- Store in a cool dry place for up to 7 days.
Notes
Nutrition
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