Saturday, May 11, 2013

Cinnamon sugar biscotti

Every holiday season, there are the baked goods that I share and feed to others, and then there are the ones that I don't. Surely I can't be the only one who has less-successful baking ventures? My reasons for not sharing--whether at the work event where I make nibbly foods, or in the baking tins I share with family and friends--can be varied: it simply didn't turn out, or it didn't turn out as I had hoped... two very different things.

The biscotti I'm sharing today didn't make the cut for one simple reason, it's kind of plain looking. I know that might seem really discriminatory--poor biscotti can't help that it's rather monochromatic and beige, can it? But when I'm assembling holiday platters and goodie boxes, color and texture really DO matter. So this is one that I nibbled myself with coffee during the holidays, but didn't share further.

I made one large batch--probably quadrupled what you see below--and cut the first log into slices and continued baking. Once I saw the color and decided to keep moving along in terms of other baking, I took the remaining logs (uncut) and froze them. I do remember happily enjoying a few with morning coffee, back in December... but then promptly forgot about them in the new year.

Imagine my delight when I was rummaging around in the freezer this morning, looking for something, anything, to be a small sweet treat to accompany breakfast, and I saw these goodies? I'm really the only one in the household who likes to have something sweet to go with breakfast; both my guys are just fine with eggs, potatoes, maybe a little fruit and breakfast sausages or something, but neither of them have my same "Where's some jam on a scone?" "I need a cinnamon roll!" or "Just one bite of a blintz, please?" tendencies.

I took one biscotti log out of the freezer, defrosted it in the microwave and sliced it. I didn't run it back through the oven this morning, as I was quite happy with the flavor and texture as I dipped it in my coffee. But I do think it certainly would have more of an authentic biscotti texture if I did that in the future.

The flavor is quite a bit like cinnamon-sugar toast from childhood, and goes really well with coffee. What's not to love?!

Cinnamon sugar biscotti
2 cups all purpose flour
2 1/2 teaspoons ground cinnamon
1 teaspoon baking powder
1/4 teaspoon salt
1 cup plus 3 tablespoons sugar
6 tablespoons (3/4 stick) unsalted butter, room temperature
2 large eggs
1 large egg yolk
1 teaspoon vanilla extract

Preheat oven to 325°F. Line 2 large baking sheets with parchment paper. Mix flour, 1 1/2 teaspoons cinnamon, baking powder and salt in medium bowl to blend. Using electric mixer, beat 1 cup sugar and butter in large bowl until fluffy. Add 1 egg; beat well. Add egg yolk; beat well. Mix in vanilla, then dry ingredients.

Transfer dough to work surface. Divide in half. Shape each half into 9-inch-long, 1 1/2-inch-wide log. Transfer logs to baking sheets. Beat remaining egg in small bowl. Brush logs with egg. Bake until golden and firm to touch (dough will spread), about 50 minutes. Cool on baking sheets. Maintain oven temperature.

Mix 3 tablespoons sugar and 1 teaspoon cinnamon in small bowl to blend. Using serrated knife, cut logs into 1/2-inch-wide diagonal slices. Place biscotti, cut side down, on baking sheets. Sprinkle 1/4 teaspoon cinnamon sugar over each biscotti. Bake until pale golden, about 20 minutes. Cool on racks. (Can be made 1 week ahead. Store in airtight container.)

I believe I got the original idea from Pinterest, but when looking over the variety of recipes there and comparing to Epicurious, I went with the one on Epicurious. Simple, and delicious.

And, as I've already mentioned, it freezes well. Make a batch, and pull them out as needed for a weekend treat! I know I will be doing that again, soon.


1 comment:

  1. mmm, that sounds amazing! Will have to try soon :-) Wonder how almond flour would work in place of the all purpose?


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