Cinnamon Biscotti

    1 hour

    My friends call this recipe the Italian version of French toast, although I just think it is a great cinnamon biscotti.

    245 people made this

    Serves: 20 

    • 2 cups (250g) plain flour
    • 1 1/2 teaspoons ground cinnamon
    • 1 teaspoon baking powder
    • 1/4 teaspoon salt
    • 2/3 cup (155g) white sugar
    • 6 tablespoons butter
    • 1 egg
    • 1 egg yolk
    • 1 teaspoon vanilla essence
    • 1 egg, whisked
    • 0
    • 3 tablespoons white sugar
    • 1 teaspoon ground cinnamon

    Preparation:20min  ›  Cook:40min  ›  Ready in:1hour 

    1. Preheat oven to 165 degrees C. Line baking trays with baking paper.
    2. Sift together the flour, cinnamon, baking powder and salt then set aside. In a medium bowl cream together the sugar and butter. Beat in the egg, egg yolk and vanilla. Stir in the dry ingredients.
    3. On a lightly floured surface divide dough into two pieces. Roll each piece into a log about 22cm long and 4cm wide.
    4. Place logs on the prepared baking tray and flatten slightly. Brush with the whisked egg.
    5. Bake for 25 to 30 minutes in the preheated oven until golden and firm to the touch. Cool for 15 minutes.
    6. On a cutting board slice each log crosswise at a diagonal into 1cm slices using a serrated knife. Place back on the baking tray and sprinkle with a mixture of the remaining cinnamon and sugar.
    7. Return to the oven for an additional 15 to 20 minutes until toasted. Cool on wire racks and store in an airtight container.

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    Reviews in English (202)


    I reviewed this recipe awhile ago (I loved it then, and still do!)and wanted to post that after making it many times, I have figured out the secret to making the dough not so crumbly! If you follow the recipe exactly, make sure that you cream the butter and the sugar together very well and then mix in the eggs and vanilla. Mix the flour, baking soda, salt and cinnamon in a seperate bowl as directed. When you add the flour mixture to the sugar, butter and eggs, don't add more than 1/4 cup at a time and blend it in well. It will still be a dry dough (it's supposed to be) but it won't be as crumbly and hard to work with. You can easily knead it on the table and form it into logs this way without it falling to pieces on you..... just thought that I would share! Good luck with yours, this really is a great recipe! I have recently tried a new twist. I keep the recipe the same but don't add the cinnamon. I substitute about 1-1/2 cups dried cranberries (crasins) and about 1/2 a bag of white chocolate chips! They are the new favorite!  -  25 Dec 2006  (Review from Allrecipes USA and Canada)


    I'm from an Italian family so we know our biscotti! I love cinnamon so I thought these biscotti were delicious. However, I followed this recipe exactly as written & the dough is way too crumbly. I added 1 more whole egg to bind it all together & the consistency was perfect. You can also add some chopped hazelnuts for a little bit of crunch.  -  24 Sep 2008  (Review from Allrecipes USA and Canada)


    I thought this was great. I made it twice and the second time I made it for my diabetic grandpa, and this is, so far, the first biscotti recipe that has worked with a sugar substitute. My grandpa and I are both very thankful for this recipe!  -  06 May 2002  (Review from Allrecipes USA and Canada)