Cinnamon Biscotti

Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 96
  • Calories from fat: 17%
  • Fat: 1.8g
  • Saturated fat: 0.4g
  • Monounsaturated fat: 0.7g
  • Polyunsaturated fat: 0.4g
  • Protein: 2.2g
  • Carbohydrate: 17.6g
  • Fiber: 0.4g
  • Cholesterol: 28mg
  • Iron: 0.8mg
  • Sodium: 44mg
  • Calcium: 25mg

Ingredients

  • 2 1/2 cups all-purpose flour
  • 3/4 cup sugar
  • 1 1/2 teaspoons baking powder
  • 1 1/2 teaspoons ground cinnamon
  • 1/4 teaspoon salt
  • 3 large eggs
  • 2 tablespoons stick margarine, melted
  • 2 teaspoons vanilla extract
  • Cooking spray
  • 2 tablespoons sugar
  • 1/2 teaspoon ground cinnamon

Preparation

  1. Preheat oven to 325°.
  2. Combine first 5 ingredients in a large bowl; make a well in center of mixture. Combine eggs, margarine, and vanilla; stir with a whisk. Add to flour mixture, stirring just until moist.
  3. Turn dough out onto a lightly floured surface; knead lightly 10 times. Shape dough into a 16-inch-long roll. Place roll on a baking sheet coated with cooking spray; flatten to a 3/4-inch thickness. Combine 2 tablespoons sugar and 1/2 teaspoon cinnamon; sprinkle over dough.
  4. Bake at 325° for 30 minutes. Remove roll from baking sheet; let cool 10 minutes on a wire rack. Cut roll diagonally into 24 (1/2-inch) slices. Place, cut sides down, on a baking sheet. Bake at 325° for 10 minutes. Turn cookies over; bake an additional 10 minutes (cookies will be slightly soft in center but will harden as they cool). Remove from baking sheet; let cool completely on a wire rack.
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