Cinnamon Sugar Crunch Biscotti

Recipe Collection: Dessert

Cinnamon Sugar Crunch Biscotti brings the irresistible flavors of a vegetarian Italian treat that’s perfect for coffee or tea time. These gluten-free, dairy-free, and egg-free cookies are twice-baked to achieve a satisfying crunch, enhanced with aromatic cinnamon and a sweet sugar topping. Their delightful texture and flavor make them a versatile addition to any dessert table or snack platter.

Easily find this recipe on the easyChef Pro App, where you can explore personalized recommendations, AI-powered pantry tracking, and a smart shopping list to ensure you get the best prices. Select this recipe, organize your ingredients, and follow our step-by-step guide to create a delicious treat today!

Overview

Indulge in the delightful flavors of this Italian-inspired Cinnamon Sugar Biscotti. With a perfect balance of sweetness and spice, these twice-baked cookies offer a satisfying crunch that pairs beautifully with your favorite coffee or tea. Enhanced with a touch of vanilla and a generous cinnamon sugar topping, this biscotti is sure to become a household favorite.

Diet Type

Vegetarian

Allergies

Gluten, Dairy, Eggs

Cuisine

Italian

Serving Size: 20

Cooking Time: 75 minutes

Ingredients

• 2 Cups all-purpose flour, sifted
• 1.5 Teaspoons (tsp) cinnamon, ground
• 1 Teaspoon (tsp) baking powder
• 0.25 Teaspoon (tsp) salt
• 0.67 Cups white sugar
• 6 Tablespoons (tbsp) butter, softened
• 2 Large eggs
• 1 Teaspoon (tsp) vanilla extract
• 3 Tablespoons (tbsp) white sugar
• 1 Teaspoon (tsp) cinnamon, ground

Steps

1. Preheat your oven to 325 degrees F (165 degrees C). Line a baking sheet with parchment paper for easy cleanup.
2. In a large bowl, sift together the flour, 1.5 teaspoons of cinnamon, baking powder, and salt. Set aside.
3. In a separate medium bowl, cream together 0.67 cups of sugar and the softened butter until light and fluffy.
4. Beat in the eggs one at a time, followed by the vanilla extract, ensuring each is fully incorporated.
5. Gradually add the sifted dry ingredients to the wet mixture, stirring until a dough forms.
6. Lightly flour a clean surface and divide the dough in half. Roll each portion into a log approximately 9 inches long and 1.5 inches wide.
7. Place the logs on the prepared baking sheet and flatten them slightly. Brush the tops with a beaten egg for a glossy finish.
8. Bake in the preheated oven for 25 to 30 minutes, or until the logs are golden and firm to the touch. Allow them to cool for 15 minutes.
9. Using a serrated knife, slice each log diagonally into 0.5-inch-thick slices. Arrange the slices cut-side down on the baking sheet.
10. In a small bowl, mix together 3 tablespoons of sugar and 1 teaspoon of cinnamon. Sprinkle this mixture generously over the biscotti slices.
11. Return the biscotti to the oven and bake for an additional 15 to 20 minutes, or until they are toasted and crisp.
12. Cool the biscotti on wire racks before storing them in an airtight container to maintain their crunch.

Enjoy these delightful biscotti with a warm beverage or as a sweet treat any time of the day!