Best Snickerdoodle Biscotti Recipes

SNICKERDOODLE BISCOTTI

Steps:

• Preheat Oven to 350 degrees F.
• Measure flour into a large bowl using the scoop and level method.
• Add 1 cup sugar, baking powder and salt.
• Mix oil, vanilla and whole eggs in a small bowl, and add to the large bowl (your dough will be dry and quite crumbly).
• Turn dough out onto a floured surface and knead 7 or 8 times.
• Divide in half. Shape each portion into a roll about 8 inches long, and place them six or so inches apart on a cookie sheet lined with parchment.
• Flatten each roll to 1 inch thick.
• Combine the 2 tablespoons sugar and cinnamon, then gently brush the tops of the rolls with the egg white and sprinkle with cinnamon sugar.
• Bake at 350 for 30 minutes.
• Remove from the sheet and cool for 15 minutes.
• Cut diagonally into 1/2 inch slices and lay them cut sides down on the cookie sheet again.
• Reduce oven temp to 325 degrees F and then bake 10 more minutes, turn over and bake 10 more. They'll be soft in the middle but will harden as they cool.
• Cool completely on a wire rack.

SNICKERDOODLE BISCOTTI

Steps:

• Preheat oven to 375°F Line a cookie sheet with parchment or Silpat.
• Combine flour, 1 1/2 tsp cinnamon, baking powder and salt. Set aside.
• With a stand mixer or hand mixer, cream butter and 1 cup sugar until well combined, scraping down the bowl at least twice. Add the eggs, one at a time, mixing well to combine. Add the vanilla and mix until incorporated. Add the flour mixture by large spoonsful; mix only until it forms a crumbly dough. Do not overmix.
• Turn dough out onto a lightly floured surface. With floured hands, knead dough once or twice to form a mass. Divide in two. Form each piece into a flat log, about 10" long, 4" wide and 1" high. Place both logs on cookie sheet.
• In a bowl, whisk egg white and water. In another bowl, combine 1/4 c sugar and 1 tsp cinnamon. Brush both logs with egg white, then sprinkle evenly with cinnamon sugar.
• Bake in preheated oven until small cracks form on top, about 25 minutes. Remove cookie sheet from oven, but do not turn oven off. Let cookie sheet stand about 10 minutes, then remove logs to a cutting board. With a bread knife, gently cut each log into 1/2" slices across the short dimension (so you get pieces that are about 4"x1"x1/2").
• Place slices, cut side down, back on covered cookie sheet. Return to oven and bake 10 minutes. Flip biscotti over and bake another 10 minutes, until slightly browned. Immediately remove to a rack. When completely cool, transfer to airtight storage; they will keep at room temperature up to two weeks.

SNICKERDOODLE BISCOTTI

Steps:

• Heat oven to 325 degrees F. Line cookie sheet with parchment paper; set aside. In large bowl, whisk together flour, cinnamon, baking powder, and salt; set aside. In a medium bowl, using electric mixer, beat butter and sugar until light and fluffy. Add egg and egg yolk, beat well. Reserve egg white for later use. Mix in vanilla extract. Pour wet ingredients into dry mixture, stir well. Dough may appear crumbly. Flour work area and turn dough out onto surface. Work dough into 2 equal size balls. Shape balls into logs 8 inches long by 2 inches in diameter. Brush logs with egg white. Bake for 45-50 minutes or until dough is firm to touch. Remove from oven, transfer logs to cool for 10 minutes. Maintain oven temperature. Slice logs into 1/2-inch slices along bias (at an angle). Mix 3 tablespoons granulated sugar and 1 teaspoon of cinnamon; set aside. Place biscotti cut side down on cookie sheet, sprinkle topping mixture over each biscotti. Return to oven and bake for another 15 minutes.