Cinnamon Biscotti

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

    242 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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