Brown Sugar Cinnamon Biscotti

I was tasked this week with baking something that Quinn’s parents could take with them to St. Louis for Thanksgiving. I started thinking about what kind of baked good would be most likely to survive an airplane ride, and decided that biscotti would be just the thing. I got out my King Arthur Flour Cookie Companion and found that they agreed with me. In fact, they refer to biscotti as “the ideal traveling companion.”

This wonderful cookbook presents two basic styles of biscotti, Italian style and American style. American style is about what you’d expect our country would do to something – add butter and make it easier to eat. The Italian style is more what I think about when I think biscotti. It’s hard, crunchy, and makes me concerned for my teeth.

I went with the traditional Italian style version. After sampling a small piece, I was not disappointed. They are very hard and crunchy. As for the taste, these biscotti are delicious. The cinnamon and brown sugar really come through. If you have trouble finding cinnamon chips, check out The Baker’s Catalogue.

I haven’t made biscotti in years. I used to make it quite often, but other baking ventures have led me away from it for a while. My only personal drawback to biscotti is that I don’t drink coffee. I always thought that as I got older, I might develop a taste for it, but I just simply haven’t. I love to smell it, but that’s as far as it goes. If you’re like me in this area, don’t fret because biscotti is also wonderful with hot chocolate.

Also from The King Arthur Flour Cookie Companion: Monster Cookies

Recent biscotti inspirations:

• Chocolate and Hazelnut Biscotti at Cafe Fernando
• Double Almond Biscotti at Cookie Madness
• Chocolate Biscotti at Fresh from the Oven

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Get the Recipe:

Brown Sugar Cinnamon Biscotti

Yield about 18 cookies

Prep Time 25 minutes

Cook Time 50 minutes

Total Time 1 hour 15 minutes

Crispy biscotti are the perfect companion to a cup of coffee, especially when they're flavored with brown sugar and cinnamon!

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Ingredients

• 2 large eggs, at room temperature
• 2/3 cup (133g) firmly packed light or dark brown sugar
• 1/2 teaspoon baking powder
• 1/2 teaspoon salt
• 1 teaspoon vanilla extract
• 2 cups (240g) all-purpose flour
• 2 teaspoons ground cinnamon
• 1 cup (170g) cinnamon chips
• 1 cup (approximately 120g) chopped nuts (such as pecans, walnuts, almonds, or hazelnuts)

Instructions

1. Preheat oven to 350°F. Line a baking sheet with parchment paper or a silicone liner.
2. Using an electric mixer on medium speed, beat the eggs, brown sugar, baking powder, salt, and vanilla until creamy. (The mixture should be thick like pancake batter.)
3. Decrease the mixer speed to low, and add the flour, cinnamon, cinnamon chips, and nuts. Mix just until blended.
4. Place the dough on the baking sheet. Shape into a log about 14 inches long, 2 & 1/2 inches wide, and 3/4 inches thick. Smooth the top and sides with a wet dough scraper.
5. Bake for 22 to 25 minutes. Reduce oven temperature to 325°F.
6. Let the partially baked dough cool on the pan for 5 to 15 minutes. Then, spray it lightly with room-temperature water, covering the sides and the top, to make slicing easier. Wait 5 minutes, then slice the biscotti into 3/4-inch slices. Slice on the diagonal to yield longer biscotti. Be sure to slice straight up and down so the slices will not topple over during baking. Place the sliced pieces on the lined baking sheet, allowing about 1/2 inch between them.
7. Bake for 22 to 25 minutes. Remove from the oven, allow to cool for 5 minutes, then transfer to a wire rack to cool.

Notes

After the biscotti have cooled, they can be stored in an airtight container for 2 weeks.

Recipe adapted from The King Arthur Flour Cookie Companion.

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