Snickerdoodle Biscotti
This Snickerdoodle Biscotti is just like your favorite Snickerdoodle cookie, but it's crispy instead of soft and chewy. Dip this in coffee, tea, or hot chocolate.
Equipment
- Digital Food Scale
- Stand Mixer
- Half Sheet Pan
- Parchment Paper Sheets
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.
- Cream the butter and sugar together until smooth and no bits of butter remain.
- Add the eggs, flour, baking powder, and salt in that order and mix on low until a cookie dough forms and no streaks of flour remain.
- 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 bowl, 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 15 minutes.
- Trim off the edges, then slice into 12 pieces which are about 1/2 to 3/4 inch slices, separate them, and bake again for 20 minutes or until golden brown and crispy.
- Store in a cool, dry place for up to 7 days.
Video
Notes
Tips
- Always use a digital food scale for the best results.
- I use a stand mixer for ease, but if you don't have a mixer you can use a large bowl and stir with a spatula and a little elbow grease.
- Make sure your butter is soft. Softened butter is key for biscotti. We don't want cold butter or melted butter as it won't provide the right texture. I like to leave butter out on the counter at room temperature to soften naturally overnight. This usually provides you with perfectly 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.
- Gluten Free: Replace the all purpose flour with 269 grams (scant 1 ¾ cups) gluten free flour blend.
- Most biscotti recipes will tell you to use a serrated knife, but I find a chef's knife works much better for cleaner cuts and it's what I prefer.
- 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.
- High Altitude – Bake at 350°F for 30 minutes or until the middle looks set but not completely done, then remove and let rest for 15 minutes. Cut as instructed and bake again for 15 minutes.
Nutrition
Calories: 221kcalCarbohydrates: 33gProtein: 3gFat: 9gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 0.3gCholesterol: 48mgSodium: 222mgPotassium: 37mgFiber: 1gSugar: 17gVitamin A: 276IUVitamin C: 0.01mgCalcium: 42mgIron: 1mg
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