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
23 Comments on “Brown Sugar Cinnamon Biscotti”
I love the creativity in this biscotti. I always make the smae chocolate/nuts, dried fruit/nuts, but this is really nice!
I agree that biscotti is indeed “ideal travelling companion”. We always bring a batch with us whenever we travel. hey, aren’t you going to show your cute dinosaur sprayer with your readers? ;p
That is my kind of biscotti…much better than chocolate.
These would go perfectly with my tea now!
Very lovely and cool blog u have here, and I simply love your foodtography! Keep it up! I cant wait to have some biscotti!
They look superb dotted with those little holes, and the thought of cinnamon chips melting into coffee is making my mouth water.
Those biscotti look wonderful! I bet they taste gorgeous!
Biscotti with Hot Choclate .. Yummy, an amazing combo indeed! The pic looks amazing.
This sounds delicious! I love cinnamon and sugar anything…combine this with a mug of hot chocolate and I bet it is heavenly!
Thanks, everyone, for the compliments! I’m anxious to hear how these biscotti were received in St. Louis.
Mandy, I’ll be sure to add in a picture as soon as I can. 🙂
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I’m having trouble with the link for this recipe; it doesn’t seem to be working.
Tara, the recipe link is fixed now. Thanks for bringing that to our attention.
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hello! i absolutely love your blog! i stumbled upon this recipe & was wondering if you could email me (or post!) the american version? this would be a great gift for my children’s teachers! thank you soooo much & have a wonderful day! 🙂
hi there! i was wondering if you still have the “american version” of this glorious biscotti! if you could email me the recipe, i’d really appreciate it…would love to bake them up for christmas! thank you so much! 🙂
Hi, Darcie. Here’s the link to the recipe: King Arthur Flour’s American Style Biscotti.
Is this recipe missing butter?
Oops I apologize, I see that you went with the Italian version which omits the butter.
Hi, Erin. This is an Italian style biscotti, which doesn’t usually have butter. It’s a crunchier, crispier version that American versions.
Only a 1/2 teaspoon of baking powder?
Yes, that’s correct.
I’m sorry, these biscotti are not edible.
They will not even soften enough to bite them after dunking in coffee.