Warning: the enticing aromas from baking this crunchy, cinnamon biscotti may cause neighbors to knock on your door. 

During our summer break, Jack and I don’t have as many little volunteers to help us eat our sweet creations. Being mindful of our waistlines, it is time to switch gears to confections that are either made in smaller batches, are lower in fat, or are just plain healthier. Curious what I’d discover, I searched for “lowfat cookie recipes” on the Internet. The top result, according to Google, was biscotti. Delicious and versatile, I could see how they would make the cut. I decided today’s creation would feature cinnamon, which always tricks my taste buds into thinking the cookie is sweeter than its sugar content would indicate. This small batch will be just right for the coming week.

So with all this, I give you a small batch of cinnamon biscotti that that is easy to whip up in about an hour’s time. This “two bake” recipe is especially galley and camper friendly, as it limits propane use.

Cinnamon Toast Biscotti

Ingredients

• 1 cup all-purpose flour
• ¾ tsp ground cinnamon
• ½ tsp baking powder
• Pinch salt
• 1/3 cup granulated sugar
• 3 tbsp butter, melted
• 1 large egg, beaten
• ½ tsp vanilla extract

Cinnamon topping (just mix ingredients together)

• 2 tbsp granulated sugar
• 1 tsp ground cinnamon

Directions

1. Preheat oven to 325 degrees F (160 degrees Celsius).
2. Line a baking sheet with parchment paper. Set aside.
3. Whisk together flour, cinnamon, baking powder, salt and sugar in a medium bowl.
4. Stir melted butter, egg, and vanilla into flour mixture
5. Form dough into a flat log shape on parchment-lined baking sheet. Log should be about 10 inches long and 1 ½ inches wide.
6. Generously sprinkle top of log with about half of the cinnamon topping.
7. Bake for 20 minutes in preheated oven. Log will be firm to the touch.
8. Remove from oven and let cool for 15 minutes.
9. Cut log into 10 pieces using a serrated knife.
10. Place pieces on their side, exposing a cut side.
11. Sprinkle with remaining cinnamon topping.
12. Bake for 10 – 15 more minutes, until biscotti is nicely toasted.
13. Cool completely on wire rack before serving. Store leftovers in an airtight container.