Double Cinnamon Biscotti

biscotti double cinnamon n

Cinnamon is magical. It should be included in your diet because of all its health benefits, right? Some say cinnamon may cut your risk of heart disease. Other research will tempt you with cinnamon’s high quantity of antioxidants. I say just enjoy the flavor of this spice and the way it adds a layer of sweetness without adding sugar. For me, cinnamon conjures sweet and savory memories, from warm Indian dishes created in our cozy kitchens around the world to sweet baked creations with hot cups of tea on cold days.

The latter memory inspired today’s cookie creation – double cinnamon biscotti. I generally lean toward soft cookies. Biscotti are the crunchy exception. Paired with a hot beverage, the speckles of cinnamon in the cookie and the sweet stripes of cinnamon icing atop the biscotti make for a winning combination.

Double Cinnamon Biscotti


  • 2 cups all purpose flour
  • 2 1/2 tsp ground cinnamon
  • 1 tsp baking powder
  • pinch salt
  • 2/3 cup granulated sugar
  • 3/4 cup unsalted butter, melted
  • 2 eggs
  • 1 tsp vanilla extract


  • 1/2 cup confectioners’ sugar
  • 1 tsp ground cinnamon
  • 1 tbsp whole milk


  1. Preheat oven to 325 degrees F (165 degrees C). Line a baking sheet with parchment paper. Set aside.
  2. Sift together flour, cinnamon, baking powder and salt in medium bowl.
  3. In a large bowl, stir together butter and sugar.
  4. Stir in eggs, one at a time.
  5. Mix in vanilla extract.
  6. Thoroughly mix in flour mixture into egg mixture, half at a time.
  7. Divide dough in half.
  8. Shape 1/2 of dough into a long log on baking sheet, about 1 1/2 inches wide and about 9 inches long.
  9. Repeat with other 1/2 of dough. Give logs space in between because dough will spread during baking.
  10. Bake biscotti for about 15 minutes.
  11. Remove from oven and cool for about 15 minutes.
  12. Cut logs into 1/2 slices with a serrated knife.
  13. Place sliced cookies back on baking sheet and bake for 15 additional minutes.
  14. Flip cookies to opposite side and bake for 15 additional minutes.
  15. Cool on wire racks.
  16. Make drizzle by mixing confectioners’ sugar, cinnamon and milk.
  17. Place drizzle in a zip top bag and snip off a tiny piece of bottom corner.
  18. Squeeze drizzle over cooled biscotti. Let drizzle set before serving.
  19. Store leftover cookies in airtight container.

An Anniversary Gift

Today’s the day we are celebrating our anniversary. Jack made us an amazing breakfast of savory grits topped with buttered pecans, sour cream and maple syrup. He’s planning a feast for us tonight – I saw filet mignon, scallops, halibut cheeks, and shrimp defrosting on the counter. Mmmmm…

Hundreds of miles from everywhere, our gifts to each other are in kindnesses. It’s not that we are not kind on other days. Today is about extra kindness and extra effort. I really appreciate Jack. He is an amazing person. He is kind and generous and funny, of course. But what I appreciate most about him is how he always tries to leave a place better than he found it. The word “place” is literal and figurative. If we rent a cabin, it will be a little cleaner than we found it. If it is a relationship, it’s always better after Jack has been involved.

My gift to him is biscotti. I thought of biscotti today because it takes extra time and effort. I wanted a complex blend of flavors and thought of cranberry, orange and almond. A carefully zested orange was juiced. The zest was cut into tiny pieces. The almonds were toasted in a pan with butter.

Biscotti is labor intensive. It has to be baked in a loaf. Then cooled. Then baked again after it is cut into slices. Then baked once more to crisp the opposite side. My last touch is to drizzle it with a hint of white chocolate – just for looks. Every time the biscotti is baked or turned or drizzled, I think of the kindness I am doing for my best friend. Happy Anniversary, Jack!

Cranberry Orange Almond Biscotti


2 1/2 cups all purpose flour

1 tsp. baking powder

1/2 tsp. salt

1/2 cup light brown sugar

1/2 cup white sugar

1 stick unsalted butter

2 eggs

1 tsp. almond syrup

1 tbsp. orange zest

juice of a small orange

1 cup dried cranberries

3/4 cup chopped almonds

optional white chocolate drizzle


Preheat oven to 350F. Line a baking sheet with parchment paper.

Combine flour, baking powder and salt in a medium bowl. Stir. Mix together sugar, butter, eggs and almond syrup until well blended in another bowl. Stir in orange zest and orange juice. Mix in flour mixture. Then mix in almonds and cranberries. Divide dough in half. With floured hands, shape dough into two long logs on the parchment papered baking sheet. They should be about 2 1/2 inches wide, 9 1/2 inches long and 1 inch tall.

Bake until golden brown, about 35 minutes. Cool until you can easily handle. Transfer to cutting board and cut logs into 1/2 inch wide slices. Discard parchment. Move slices back onto baking sheet, sliced side down. Bake for 10 minutes. Flip biscotti and bake for an additional 5 minutes. Biscotti should just start to color. Cool completely on cooling rack.

After biscotti is cool, drizzle with chocolate or dip for a finished look.

Buon Appetito!

Crunchy, tasty, chocolatey goodness

Eleven weeks to eat through the pantry…

Confectioners sugar, cocoa powder, chocolate chips, flour, eggs…

Of course, chocolate brownie biscotti. Just enough crunch to keep me interested. Devilish chocolatey taste to keep my sweet tooth happy. Baking three times took more time than the usual baked treat, but it was totally worth it.

P.S. Jack says these were the best biscotti he’d ever had…ever!