Snickerdoodle Biscotti Recipe
These crisp yet tender cinnamon-spiced biscotti are covered in a crunchy cinnamon sugar coating. They're just asking to be dunked in your favorite cookie beverage pairing! This post has detailed instructions for how to nail perfect biscotti every time.
Servings: 12 cookies
Ingredients
BISCOTTI
- 1 Tablespoon (14g) unsalted butter melted
- 3 Tablespoons (45mL) oil1
- 1 large egg room temperature
- 1 teaspoon vanilla extract
- ½ cup (100g) granulated sugar
- 1 and ¾ cup + 1 Tablespoon (218g) all-purpose flour be sure to measure properly
- 1 teaspoon baking powder
- 1 teaspoon ground cinnamon
- ¼ teaspoon salt
COATING
- 1 large egg beaten
- 1 Tablespoon (13g) granulated sugar
- ¼ teaspoon ground cinnamon
Instructions
- Preheat oven to 350ºF (177ºC). Line a large baking sheet with parchment paper or a silicone baking mat. Lightly flour the baking sheet. Set aside.
- In a medium size bowl, whisk together the butter, oil, egg, vanilla extract, and sugar until combined. Set aside.1 Tablespoon (14g) unsalted butter, 3 Tablespoons (45mL) oil1, 1 large egg, 1 teaspoon vanilla extract, ½ cup (100g) granulated sugar
- In a large bowl, toss together the flour, baking powder, cinnamon, and salt. Add the wet ingredients to the dry ingredients and gently mix with a large wooden spoon or sturdy rubber spatula until everything starts to come together. Mixture will be crumbly. This is ok. It will come together2 in the next step.1 and ¾ cup + 1 Tablespoon (218g) all-purpose flour, 1 teaspoon baking powder, 1 teaspoon ground cinnamon, ¼ teaspoon salt
- Check out this Instagram reel to see how I make my biscotti. Turn dough out onto lightly floured baking sheet and, with floured hands, pat dough into a rectangle about ½" thick. I always make my rectangle 6" wide and 7 and ½" long (using a ruler or a ruled silicone baking mat is helpful here).
- Brush the slab with an egg wash then mix the granulated sugar and cinnamon together in a small bowl and sprinkle the slab generously with the entire cinnamon-sugar mixture.1 large egg, 1 Tablespoon (13g) granulated sugar, ¼ teaspoon ground cinnamon
- Bake the dough slab for 20 minutes, or until the top and sides of the slab are lightly browned. Remove from the oven, but do not turn off the heat. Place baking sheet on a wire rack and allow to cool for 10 minutes.
- Once the dough is cool enough to touch, cut into 1" thick slices using a sharp knife. Cut these 1" slices in half, making a perpendicular slice down the entire slab.
- Set slices cut sides up on the baking sheet. Return to the oven to bake for 6 minutes.
- Remove from oven, turn biscotti over, and bake the other side for 6 minutes. Remove from the oven and allow to cool for 3 minutes on the baking sheet (cookies will become crunchy as they cool). Transfer biscotti to a wire rack to cool completely before serving. Biscotti stay fresh in an airtight container up to 2 weeks. Baked biscotti may be frozen up to 3 months.
Notes
- Oil: I like to use avocado oil, but you can use any neutral oil you like such as canola, vegetable, or coconut.
- Dough coming together: this is my biggest complaint from people who don't trust the process and think there is not enough liquid for the dough. There is! Use your hands and press it all together. I've included photos to help guide and reassure you.
Did you make this recipe?Mention @freshaprilflours on Instagram or tag #freshaprilflours!
Nutrition Disclosure
All nutritional values are approximate and provided to the reader as a courtesy. Changing ingredients and/or quantities will alter the estimated nutritional calculations.
