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Snickerdoodle Biscotti Recipe

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4 from 66 reviews

  • Author: Sophia
  • Total Time: 1 hour
  • Yield: Approximately 20 biscotti (10 slices per log)

Description

This Snickerdoodle Biscotti recipe combines the classic cinnamon-sugar flavor of snickerdoodles with the crunchy texture of biscotti. These twice-baked cookies are infused with warm cinnamon and dotted with chopped pecans for a delightful treat perfect for dipping in coffee or tea.

Ingredients

Wet Ingredients

  • 6 Tablespoons butter, softened
  • 3/4 cup granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract

Dry Ingredients

  • 2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1 1/2 teaspoons cinnamon

Add-ins and Topping

  • 1/4 cup pecans, chopped
  • 2 Tablespoons cinnamon/sugar mixture

Instructions

  1. Cream Butter and Sugar: In a mixing bowl, beat the softened butter and granulated sugar until the mixture is well combined and fluffy. This ensures the sugar is evenly incorporated and the texture is smooth.
  2. Add Eggs and Vanilla: Beat in the two large eggs and vanilla extract until fully blended, creating a smooth batter base.
  3. Combine Dry Ingredients: Add the all-purpose flour, baking powder, and cinnamon to the wet mixture. Fold everything together gently until just combined to avoid overworking the dough.
  4. Fold in Pecans: Carefully fold the chopped pecans into the dough, distributing them evenly throughout the mixture.
  5. Shape Dough Logs: Divide the sticky dough into two equal portions. On a parchment-paper-lined baking sheet, shape each portion into a 10-by-3 inch log. Pat each log flat so it is about 3/4 inch high.
  6. Sprinkle Cinnamon Sugar: Generously sprinkle the top of each log with the cinnamon and sugar mixture for added flavor and a slightly crunchy topping.
  7. First Bake: Bake the logs in a preheated 350°F (175°C) oven for 25 minutes. This sets the logs and partially cooks the biscotti.
  8. Cool Slightly: Remove the baking sheet from the oven and let the logs cool on the pan for 10 to 15 minutes. Cooling them slightly makes slicing easier and prevents breaking.
  9. Slice Logs: Using a serrated knife, gently slice each log into about 10 one-inch slices. Cutting while the logs are still warm but not hot helps ensure clean edges and reduces crumbling.
  10. Second Bake: Arrange the slices upright on the baking sheet. Bake for 10 minutes, then flip each biscotti to the opposite side and bake an additional 10 minutes. This twice-baking step dries out the biscotti, giving them their characteristic crunch.
  11. Cool Completely: Remove the biscotti from the oven and allow them to cool completely on a wire rack if available. This final cooling ensures they dry out fully and become crisp.
  12. Store: Once cooled, store the biscotti in an airtight container at room temperature for up to two weeks for best freshness.

Notes

  • Store biscotti in an airtight container at room temperature for up to two weeks to maintain freshness.
  • For a nut-free version, omit the pecans entirely.
  • Be sure to use softened butter to properly cream it with the sugar; cold butter can make creaming difficult.
  • Use a serrated knife for slicing the biscotti after the first bake to achieve clean-edged cuts without crumbling.
  • Cut the logs while they’re still warm but not hot to make slicing easier and reduce breakage.
  • If available, use a cooling rack to allow the biscotti to dry out fully after baking.
  • Prep Time: 15 minutes
  • Cook Time: 45 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Find it online: https://sophiasrecipe.com/snickerdoodle-biscotti-recipe/