⁘ anna bakes cupcakes ⁘

snickerdoodle biscotti

snickerdoodle biscotti with cinnamon sugar topping

recipe from Brown Eyed Baker

baked in June 2020

yield: 20
prep time: 20 minutes
cook time: 45 minutes
difficulty level: easy




  1. Preheat oven to 375°F. Line a baking sheet with parchment paper. Set aside.
  2. In a medium bowl, whisk together the flour, cinnamon, baking powder and salt. Set aside.
  3. Cream together the sugar and butter on medium speed until light and fluffy, 3 to 5 minutes, scraping the sides of the bowl as needed.
  4. Add the eggs, one at a time, beating until each is thoroughly combined.
  5. Add the vanilla and mix to combine.
  6. Reduce the mixer speed to low and gradually add the dry ingredients, mixing just until a dough forms.
  7. Turn the dough out onto a lightly floured work surface and rub your hands with a little flour. Divide the dough in two and form each half into a log about 4 inches wide by 10 inches long. Places the logs on the prepared baking sheet.
  8. In a small bowl, whisk together the egg white and water, and brush each log evenly.
  9. In a separate small bowl, stir together the 1/4 cup granulated sugar and 1 tsp ground cinnamon. Sprinkle evenly over the brushed dough.
  10. Bake on the prepared baking sheet until lightly browned and small cracks form on top, about 25 minutes.
  11. Remove from oven and cool slightly on the baking sheet, about 10 minutes (leave the oven on).
  12. Transfer the logs to a cutting board. Slice diagonally in generous 1/2-inch slices.
  13. Place them cut side up on the baking sheet and bake an additional 15-20 minutes or until slightly browned, turning over half way through.
  14. Cool completely on a wire rack.