cinnamon biscotti

Yield: 0 servings ( Serving Size: makes 12 large biscotti or 24 )
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  • 2 cups flour
  • 1 1/2 teaspoons ground cinnamon
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1 cup granulated sugar
  • 6 Tablespoons (3/4 stick) unsalted butter, at room temperature
  • 1 egg
  • 1 egg yolk
  • 1 teaspoon vanilla
  • ..
  • Topping:
  • 1/4 cup granulated sugar
  • 1 teaspoon ground cinnamon
  • 1 beaten egg (for brushing biscotti before baking)


  1. Preheat oven to 325 degrees F and arrange two baking racks in the upper portion of the oven. Line one or two baking sheets (depending whether youd like one big biscotti or 2 smaller ones) with parchment paper and set aside.

  2. 1
  3. In a medium bowl, whisk together flour, cinnamon, baking powder and salt. Set aside.
  4. 2
  5. Also whisk together the cinnamon and sugar for the topping and set aside.
  6. 3
  7. In the bowl of a stand mixer, fitted with a paddle attachment, cream the butter and sugar until light and fluffy, about 4 minutes.
  8. 4
  9. Scrape down the down and beat in the egg followed by the egg yolk.
  10. 5
  11. Beat in the vanilla extract.
  12. 6
  13. Add the dry ingredients to the creamed butter all at once. With the mixer or just with a spatula, bring all of the ingredients together until a somewhat stiff dough is formed.
  14. 7
  15. For a large biscotti (about 12 cookies), shape dough into one large loaf, about 7-inches wide and use just one baking sheet. For smaller loaves (about 24 cookies), divide the dough in two on the two baking sheets. Shape each half of dough into a 9-inch long and 1 1/2-inch wide log.
  16. 8
  17. Brush with the beaten egg and sprinkle very generously with cinnamon sugar (about 2/3 of the cinnamon sugar mixture). Bake the two sheets on two different racks in the oven for 20 minutes. Rotate the cookie sheets for even baking and bake for 20-25 more minutes until golden and firm to the touch.
  18. 9
  19. Remove from the oven but keep the oven on. Let biscotti cool until able to handle. Using a serrated knife, cut logs into 1/2-inch wide diagonal slices.
  20. 10
  21. Place biscotti cut side down on baking sheet and sprinkle with more cinnamon sugar. Bake again until pale golden, about 10-15 minutes.
  22. 11
  23. Store in an airtight container for up to one week.
April 2010

This recipe is a personal recipe added by MonicaBP3 and has not been tested or endorsed by MyRecipes.

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