Snickerdoodle Biscotti

Snickerdoodles have always been one of my favorite cookies to make. It's hard to find anything wrong with a fluffy mixture of butter, flour, sugar, and cinnamon. Every Christmas, I set out to make an exorbitant number of Christmas cookies, and I enjoy making trying different cookie recipes. But there are a few types of cookies that have stayed with me through the years. Snickerdoodles have and probably always will. They are also inevitably among the fist to disappear!

Today's recipe puts an Italian spin on a classic. Imagine an exact snickerdoodle flavor with the crispy texture of biscotti. These cookies are one of the best things to dunk in your morning coffee.

I was a bit surprised when I dove into this recipe and found that it didn't use any kind of nuts (most biscotti use almonds or walnuts as the base). It uses basically all the ingredients you would find in a standard snickerdoodle cookie recipe. The recipe even starts out the same: cream the butter and sugar, add the eggs and vanilla, and finish by slowly adding the dry ingredients until the dough comes together.

Once the dough has come together, it's time to start shaping it. Each log of dough should be formed into a 4"x10" rectangle. This dough is easy to work with, since it's not sticky and holds its shape well. My long metal yardstick has turned into my dedicated baking ruler. It's great for measuring out lengths of dough as well as acting as a straightedge to get each side straight and even.

Each individual cookie should have an even distribution of the cinnamon sugar, so make sure to completely cover the logs using all of the cinnamon sugar topping. After sprinkling the topping on, use your hand to gently smooth it into an even layer to create a uniform look.

Biscotti comes from the Latin for "twice baked," so after you bake the two loaves, it's time to cut them into individual cookies and bake them again. This step gives each cookie a lovely, crusted exterior that has a distinct snap when it is bitten.

If you're not a coffee drinker, then it's time to become one, these also go well with tea and cream, a cold glass of milk, or a mug of hot chocolate. They might be hard to bite into on their own, but once you've dunked them for a few seconds, they turn into soft, cinnamon-scented bites. This is the perfect type of cookie to leave out for guests after winding down from a party or family gathering.


Snickerdoodle Biscotti [Makes about 24 cookies]

Ingredients:

For the Biscotti:

• 2 3/4 cups all-purpose flour
• 1 1/2 teaspoons ground cinnamon
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 1/2 cup unsalted butter, at room temperature
• 1 cup granulated sugar
• 2 eggs
• 1 teaspoon vanilla extract

For the Topping:

• 1 egg white
• 1 teaspoon water
• 1/4 cup granulated sugar
• 1 teaspoon ground cinnamon

Directions:

Preheat oven to 375°F. Line a baking sheet with parchment paper; set aside.

In a medium bowl, whisk together the flour, cinnamon, baking powder and salt; set aside.

Cream together the sugar and butter on medium speed until light and fluffy, 3 to 5 minutes, scraping the sides of the bowl as needed. Add the eggs, one at a time, beating until each is thoroughly combined. Add the vanilla and mix to combine. Reduce the mixer speed to low and gradually add the dry ingredients, mixing just until a dough forms.

Turn the dough out onto a lightly floured work surface and rub your hands with a little flour. Divide the dough in two and form each half into a log about 4 inches wide by 10 inches long. Place the logs on the prepared baking sheet. In a small bowl, whisk together the egg white and water, and brush each log evenly. In a separate small bowl, stir together the 1/4 cup granulated sugar and 1 teaspoon ground cinnamon. Sprinkle evenly over the brushed dough.

Bake on the prepared baking sheet until lightly browned and small cracks form on top, about 25 minutes. Remove from oven and cool slightly on the baking sheet, about 10 minutes (leave the oven on). Transfer the logs to a cutting board. Slice diagonally in generous 1/2 inch slices. Place them cut side up on the baking sheet and bake an additional 15-20 minutes or until slightly browned, turning over half way through. Cool completely on a wire rack. Biscotti can be stored in an airtight container at room temperature for two weeks.

Recipe from Brown Eyed Baker.