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Sunday, April 25, 2010

Cinnamon Biscotti

Adapted from Bon Appetite
Yield: Makes about 30
2 cups of flour
2 teaspoons of ground cinnamon
1 teaspoon of baking powder
1/4 teaspoon of salt
1 cup of sugar
6 tablespoons of butter, room temperature
2 large eggs
1 large egg yolk
1 teaspoon of vanilla extract
1 egg white, lightly beaten
1. Preheat oven to 325F. Mix flour, cinnamon, baking powder and salt in medium bowl to blend. In another bowl, beat sugar and butter in large bowl until fluffy. Add 2 eggs and egg yolk; beat well after each addition. Mix in vanilla, then dry ingredients.
2. Divide dough in half, placing each half onto a cookie sheet coated with cooking spray. Shape each half into 9-inch-long, 1 1/2-inch-wide log (easier with wet hands). Brush logs with egg white. Bake until golden and firm to touch (dough will spread), about 30 minutes. Cool on baking sheets about 10 minutes. Maintain oven temperature.
3. Using a sharp knife, cut logs into 1/2-inch-wide diagonal slices. Turn biscotti, cut side down, on the baking sheets. Bake until pale golden, about 20 minutes. Cool on racks.

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