July 3, 2013

Cinnamon Toast Biscotti

So far, my flowers are all holding in there! And my strawberry plant is growing berries! Fingers crossed! Not sure about the second dahlia, I THINK it's okay, but I won't know for sure till it blooms. I trimmed all the blooms off everything else to give them a rest, that is one thing I learned from my Mom.

We bought the boys baseball gloves today! We pulled our old gloves out a few days ago, to see if they might be interested in playing catch, and Joe was immediately hooked. With a big ole grown-up girl glove, he can catch and throw almost better than I can! For a 5-year-old, he is seriously a natural! I'm seeing Little League in this kid's future. Stephen started playing once he realized how much fun The Geologist and Joe were having, and he's not bad either! So today we went shopping for gloves, and they each found one that fit, in their favorite colors! Joe thinks he still likes my glove better... I'm hoping that wears off...

Cinnamon Toast Biscotti
Printable Recipe

6 Tbsp butter, softened
3/4 cup sugar plus 2 Tb
2 eggs
1 1/2 tsp vanilla extract
2 cup flour
1/4 tsp salt
1 tsp baking powder
2 tsp cinnamon
1 tsp nutmeg

1/4 cup sugar
1 tsp cinnamon
2 Tb melted butter (salted, not unsalted)

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

Beat butter and sugar together until fluffy. Beat in eggs, one at a time, scraping down between each. Add vanilla and mix till combined. Add flour, baking powder and spices. Divide dough in half (will be very sticky). Shape into two flattened logs, about 10x4 inches, on the lined baking sheet. Pat it flat, about 3/4 inch high. Brush with melted butter and sprinkle with cinnamon sugar mixture.

Bake for 25 minutes. Remove and cool on pan about 10-15 minutes. Slice carefully with a sharp knife. Lay each slice on it's side on the baking sheet and bake an additional 20 minutes. Remove and cool completely.
I baked these back in my cinnamon phase a few months ago, but decided to wait a while before sharing. They were quite an experiment, and they turned out super scrumptious! My second favorite biscotti, next to the Egg Nog ones!
The biggest two questions: how much cinnamon is enough, but not too much, and what would be best for sticking the cinnamon sugar on top? Most recipes I researched around the web used egg; I had a feeling butter would be better, so I tried both. Half and half.
Butter was lots tastier! More flavor. Yum. Anyone surprised? :) The egg-topped ones were a bit crisper, but bland. The egg added nothing. The butter, on the other hand, gave me exactly the flavor I was looking for. You can't make cinnamon toast without butter!
Simply, truly, scrumptious. Plenty of warm cinnamon, with a hint of nutmeg to back it up, buttery and sugary and everything cinnamon toast should be, with a tender biscotti crunch. I hope you try them!

Since biscotti is one of my two favorite recipes to play with (next to scones) what flavor combos should I try next? Or try to recreate?


  1. Replies
    1. Hi Callie!!! *Wave* I'm so happy you're here!

  2. I'm with Stephen! Bacon Biscotti! I think you have cracked the Biscotti code April. Yours always looks perfect! Oh boy, do I ever love Biscotti. I may even give these a go when my mouth feels better! Love you!

    ohh . . . candied bacon biscotti. Now that would be fabulous!


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