Snickerdoodle Biscotti
Source of Recipe
Marsha
List of Ingredients
2 cups all-purpose flour
1-1/2 teaspoon ground cinnamon
1 teaspoon baking powder
1/4 teaspoon salt
1 cup granulated sugar
6 tablespoons unsalted butter, softened
1 large eggs
1 large egg yolk
1 teaspoon vanilla extract
Topping Mixture:
1 large egg white
3 tablespoon granulated sugar
1 teaspoon ground cinnamon
Hardware:
Whisk
Large bowl
Medium bowl
Cookie sheet
Parchment paper
Mixer
Recipe
Step 1: Preheat oven to 325 degrees F.
Step 2: Line cookie sheet with parchment paper; set aside.
Step 3: In large bowl, whisk together flour, cinnamon, baking powder, and salt; set aside.
Step 4: In a medium bowl, using electric mixer, beat butter and sugar until light and fluffy.
Step 5: Add egg and egg yolk, beat well. Reserve egg white for later use.
Step 6: Mix in vanilla extract.
Step 7: Pour wet ingredients into dry mixture, stir well. Dough may appear crumbly.
Step 8: Flour work area and turn dough out onto surface.
Step 9: Work dough into 2 equal size balls.
Step 10: Shape balls into logs 8 inches long by 2 inches in diameter.
Step 11: Brush log with egg white.
Step 12: Bake for 45-50 minutes or until dough is firm to touch.
Step 13: Remove from oven, transfer logs to cool for 10 minutes. Maintain oven temperature.
Step 14: Slice logs into 1/2-inch slices along bias (at an angle).
Step 15: Mix 3 tablespoons granulated sugar and 1 teaspoon of cinnamon; set aside.
Step 16: Place biscotti cut side down on cookie sheet, sprinkle topping mixture over each biscotti.
Step 17: Return to oven and bake for another 15 minutes.
The snickerdoodle biscotti recipe makes 36 pieces.
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