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
- 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
- Preheat oven to 325 degrees F (160 degrees Celsius).
- Line a baking sheet with parchment paper. Set aside.
- Whisk together flour, cinnamon, baking powder, salt and sugar in a medium bowl.
- Stir melted butter, egg, and vanilla into flour mixture
- Form dough into a flat log shape on parchment-lined baking sheet. Log should be about 10 inches long and 1 ½ inches wide.
- Generously sprinkle top of log with about half of the cinnamon topping.
- Bake for 20 minutes in preheated oven. Log will be firm to the touch.
- Remove from oven and let cool for 15 minutes.
- Cut log into 10 pieces using a serrated knife.
- Place pieces on their side, exposing a cut side.
- Sprinkle with remaining cinnamon topping.
- Bake for 10 – 15 more minutes, until biscotti is nicely toasted.
- Cool completely on wire rack before serving. Store leftovers in an airtight container.
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
- Preheat oven to 325 degrees F (165 degrees C). Line a baking sheet with parchment paper. Set aside.
- Sift together flour, cinnamon, baking powder and salt in medium bowl.
- In a large bowl, stir together butter and sugar.
- Stir in eggs, one at a time.
- Mix in vanilla extract.
- Thoroughly mix in flour mixture into egg mixture, half at a time.
- Divide dough in half.
- Shape 1/2 of dough into a long log on baking sheet, about 1 1/2 inches wide and about 9 inches long.
- Repeat with other 1/2 of dough. Give logs space in between because dough will spread during baking.
- Bake biscotti for about 15 minutes.
- Remove from oven and cool for about 15 minutes.
- Cut logs into 1/2 slices with a serrated knife.
- Place sliced cookies back on baking sheet and bake for 15 additional minutes.
- Flip cookies to opposite side and bake for 15 additional minutes.
- Cool on wire racks.
- Make drizzle by mixing confectioners’ sugar, cinnamon and milk.
- Place drizzle in a zip top bag and snip off a tiny piece of bottom corner.
- Squeeze drizzle over cooled biscotti. Let drizzle set before serving.
- Store leftover cookies in airtight container.