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.
Why You'll Love This Recipe
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 cookie with hints of cinnamon and vanilla. It's topped with that signature snickerdoodle topping of cinnamon and sugar for a perfectly sweet crunch with every bite. Dip this biscotti in milk or your favorite tea!
Ingredients for Snickerdoodle Biscotti
Cairnspring Mills Organic All Purpose Flour (use code MIMIORGANIC15 for 15% off your order!)
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!
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.
Just one cookie sheet 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.
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.
How to Make Snickerdoodle Biscotti
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. (If you're baking at high altitude, be sure to check the Notes at the bottom of the recipe for high altitude baking instructions).
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Tips for Baking Snickerdoodle Biscotti
• 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.
Can I make this ahead of time?
Yes! Biscotti is a great dessert to make ahead of time because of it's crispy and crunchy texture.
How do you store homemade biscotti?
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.
Why use organic ingredients in this recipe? You all know I’m a huge organic advocate, and I bet you may be thinking sometimes, Why would I even bother to use organic ingredients in something that is so sweet and indulgent? But, that is the exact reason why you should use organic ingredients! Sweet things need to have flavor in order to be good, otherwise they are just sweet and they don’t taste like much else. Organic ingredients are more pure than conventional ones, therefore they actually have more flavor than the non organic options. Say it with me, organic means more flavor! And not just more flavor but a more true and pure flavor. And organic ingredients are much healthier for you to eat in general as they do not contain GMOs or anything artificial. Plus, you are being environmentally friendly when you choose organic ingredients!
So, I highly recommend that you buy the best organic ingredients for this recipe! You can also shop my Amazon Storefront for all my favorite organic ingredients here. Tip – hover over each ingredient to see the name. And if you want to learn more about organic foods and the difference, read my post here on Food Labels and What They Mean.
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- 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.
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