Sunday, December 12, 2010

Cinnamon Sugar Biscotti

The final biscotti recipe I'll be sharing (for this month, at least). I think this might be my favorite flavor of the three. Probably because I love, love, love cinnamon! A housemate also said that this may be the best biscotti that she has had. A lot of biscotti can create a lot of crumbs and be too crunchy as you bite into them, but these create very, very little crumbs and have just the right amount of crunch.

This recipe is a very different biscotti recipe from the other two I've made. The dough is a lot stickier to work with so I had to flour my hands quite frequently. It was also baked at a lower temperature, which is great because my biscotti ended up being a nice pale color but with a faint toasted color. The dough also spread out quite a bit that the biscotti slices were thinner compared to those of the last two recipes, but I liked it because it guaranteed that the center of the logs are fully baked and the slices are crunchy yet moist. I think I prefer the method used in this recipe, but they are all still very tasty.

Cinnamon Sugar Biscotti

Cinnamon Sugar Biscotti [Makes about 30]
From The Galley Gourmet

- 2 cups all purpose flour
- 1 1/2 tsp ground cinnamon
- 1 tsp baking powder
- 1/4 tsp kosher salt
- 1/2 cup white granulated sugar
- 1/2 cup firmly packed light brown sugar
- 6 tbsp unsalted butter at room temperature
- 2 extra large eggs at room temperature
- 1 tsp pure vanilla extract

- 1 egg for glazing
- 2 tbsp white granulated sugar
- 3/4 tsp ground cinnamon

1. Preheat the oven to 325F. Line 2 baking sheets with parchment paper (make sure the pans will fit together in the oven).
2. In a medium bowl whisk together the flour, 1 1/2 tsp cinnamon, baking powder, and salt. In another bowl, add the butter and sugars and cream until fluffy. Scrape down the sides of the bowl and add two eggs one at a time, beating well. Scrape down the sides. Mix in the vanilla and then the dry ingredients.
3. Transfer the dough to a lightly floured work surface. Divide the dough in half and shape each half into a 9-inch long, 1 1/2-inch wide log. Transfer the logs to the baking sheets.
4. In a small bowl beat remaining egg and brush the logs with the egg. Bake until golden brown (dough will spread), about 35 to 40 minutes. The dough will be slightly soft to the touch. Allow the dough to cool on the baking sheets for 20 minutes. Maintain the oven temperature.
5. In a small bowl mix the 2 tbsp of sugar and the 3/4 tsp cinnamon. Carefully transfer the logs to a cutting board. Using a sharp or serrated knife, cut a sliver off each end (those can be nibbled on). Cut the logs into 3/4-inch wide diagonal slices.
6. Place the biscotti cut side down on the baking sheets. Sprinkle 1/4 teaspoon cinnamon sugar mixture over each biscotti. Return to the oven and bake for another 20 minutes. Biscotti will still be barely soft in the center, but they will harden as they cool. Cool on the baking sheets. Can be made 1 week in advance. Store in an airtight container.

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