Cinnamon-Sugar Biscotti
2 cups flour
2-1/2 teaspoons cinnamon
1 teaspoon baking powder
1/4 teaspoon salt
1 cup plus 3 tablespoons sugar
6 tablespoons (3/4 stick) unsalted butter, room temperature
2 large eggs
1 large egg yolk
1 teaspoon vanilla
Preheat oven to 325F. Line 2 large baking sheets with parchment paper. Mix
flour, 1-1/2 teaspoons cinnamon, baking powder and salt in medium bowl to
blend. Using electric mixer, beat 1 cup sugar and butter in large bowl until
fluffy. Add 1 egg; beat well. Add egg yolk; beat well. Mix in vanilla, then
dry ingredients.
Transfer dough to work surface. Divide in half. Shape each half into 9-inch
long, 1-1/2-inch-wide log. Transfer logs to baking sheets. Beat remaining egg
in small bowl. Brush logs with egg. Bake until golden and firm to touch (dough
will spread), about 50 minutes. Cool on baking sheets. Maintain oven temperature.
Mix 3 tablespoons sugar and 1 teaspoon cinnamon in small bowl to blend. Using
serrated knife, cut logs into 1/2-inch-wide diagonal slices. Place biscotti,
cut side down, on baking sheets. Sprinkle 1/4 teaspoon cinnamon sugar over each
biscotti. Bake until pale golden, about 20 minutes. Cool on racks. (Can be made
one week ahead. Store in airtight container.)
Makes about 40.
Bon Appétit
December 1997