Snickerdoodle Biscotti

It's been a year since I first attempted making biscotti at home and now I'm hooked! I've made eggnog, lavender & cardamom and even pumpkin seed cranberry.  After searching through dozens of recipes I decided on these Snickerdoodle Biscotti.

 

The Bake from Scratch recipe calls for brandy, but we're not fancy drinkers so I used Fireball instead. I also used salted butter over unsalted because that's what we keep on hand.

You can eyeball it but I like to use a kitchen scale to divide the dough so that the two rectangles are as similar in size and shake as possible. 

I use a pastry mat to pat out the dough out to the correct measurements. I love it because it's super easy to clean.

Move them to parchment lined baking sheets and then sprinkle them generously with cinnamon sugar, being sure to press it down slightly onto the surface.  Put them into the oven for the first bake. 

Once the rectangles cool slightly, move them to a cutting board and using a serrated knife cut them into 3/4" strips. Place them back on the sheets on their sides and pop them back into the oven for the second bake. 

The original recipe calls for dipping the cooled biscotti into melted white chocolate.  We're not huge fans here so I made a cinnamon powdered sugar glaze instead. They'd also be great with vanilla, caramel or even eggnog drizzle.

I always do my drizzling on a wire rack placed over a half sheet pan lined with parchment. This allows the excess to drip off and not pool at the base of the biscotti.  

These were fantastic with coffee, but they'd be excellent with tea or hot cocoa. I hope you're enjoying #ChristmasCookiesWeek so far! Be sure to swing by the other bloggers sites and check out what they're making using the links down below. 

 

 

Snickerdoodle Biscotti

Author: Jolene's Recipe Journal

Ingredients

• 1 cup granulated sugar, divided
• 1 stick butter, melted and slightly cooled
• ¼ cup Fireball Cinnamon Whisky
• 3 large eggs, room temperature
• 3 cups all-purpose flour
• 1½ teaspoons baking powder
• ½ teaspoon kosher salt
• 2 teaspoons ground cinnamon

Cinnamon glaze:

• 1/2 cup powdered sugar
• 1/2t cinnamon
• 2T milk or heavy cream

Instructions

1. In a large bowl, whisk together ¾ cup sugar, melted butter, and Fireball. Add eggs, one at a time, whisking until smooth after each addition. Stir in flour, baking powder, and salt until combined and no streaks of flour remain. Cover with plastic wrap, and refrigerate for 30 minutes.
2. Preheat oven to 350°F. Line 2 baking sheets with parchment paper.
3. Divide dough in half. Using moistened hands, shape each half into a 10×4-inch rectangle, and place on prepared pans. (Dough will be sticky; shaping with wet hands will help.)
4. In a small bowl, stir together cinnamon and remaining ¼ cup sugar. Sprinkle loaves generously with cinnamon sugar, gently pressing into dough.
5. Bake until pale golden, 24 to 25 minutes. Using parchment as handles, carefully remove from pans, and let cool on wire racks for 15 minutes. Leave oven on.
6. Using a serrated knife, cut loaves crosswise into about ¾-inch slices. Place slices, cut side down, on prepared pans.
7. Bake for 10 minutes. Turn slices, and bake until golden and edges are dry, about 10 minutes more. Let cool completely on pans.
8. Combine glaze ingredients, adding enough liquid to make it the desired consistency. Using a fork, drizzle the glaze over the biscotti. Let set.

Notes

Slightly adapted from: https://bakefromscratch.com/snickerdoodle-biscotti/

Recommended Products

Reynolds Parchment Paper

USA Pan Baking Rack

USA Pan 15x10x1

Other recipes you may enjoy:

Eggnog Biscotti

Brown Butter Chocolate Snickerdoodles

 

 

Maple Browned Butter Snickerdoodles by The Spiffy Cookie

Eggnog Biscotti by That Recipe

Almond Flour Cookies by Magical Ingredients

Snickerdoodle Biscotti by Jolene's Recipe Journal

Eggnog Crackle Cookies by Hezzi-D's Recipe Box

Coconut & Dried Cherry Chocolate Chip Cookies by Faith, Hope, Love, & Luck Survive Despite a Whiskered Accomplice

Cherry Almond Shortbread Cookies by Blogghetti

Gingerbread Crinkle Cookies by Art of Natural Living

Hot Cocoa Macaron by A Kitchen Hoor's Adventures

Gingerbread Men by A Day in the Life on the Farm