Cinnamon Biscotti

Biscotti is one of those foods that I didn't really know I liked until I tried. It's really crumbly and messy to eat, but it's absolutely delicious. On these cold, cold winter mornings (it's 2°f with a wind chill of -11°f here), a cup of hot tea and something sweet makes it a little bit better. 

To my surprise, biscotti is actually very easy to make. It requires fairly basic ingredients and comes together easily. You can easily mix up the recipe by adding in your favorite dried fruits as well (think cranberries or blueberries). 

To say I'm in love with these photos is an understatement. The cool grey colors and textures complimented by the warm tones in the biscotti are stunning. Enjoy your biscotti with hot tea or coffee, or even hot chocolate. Share them with someone you love, and be kind to everyone you meet today. 

Thanks for stopping by, the recipe is below.


6 Tablespoons butter, softened
1 cup sugar
1 egg + 1 egg yolk
1 teaspoon almond extract (vanilla works too)
2 cups flour
1 teaspoon baking powder
1/4 teaspoon salt
2 teaspoons cinnamon

Ingredients for the topping:
1/4 cup sugar
1 teaspoon cinnamon
1 egg, beaten

1. Preheat oven to 325. Cream together the butter and sugar until light and fluffy. Meanwhile, in a separate bowl, combine flour, baking powder, salt, and cinnamon.
2. Once the sugar and butter are creamy, add in the egg and egg yolk, mixing well, followed by the almond extract.
3. Once wet mixture is well combined, add in flour mixture, one cup at a time, until the ingredients come together. The batter will be sort of crumbly, but will stick together in your hands to form a stiff dough. 
4. On a parchment-lined baking sheet, form the dough into a log, about 10 inches long and 3 inches wide. Brush with beaten egg and top generously with cinnamon sugar mixture. Allow to bake for 45 minutes.
5. Remove the loaf from the oven and carefully transfer to a cutting board. While the loaf is still warm, slice into 1 inch pieces.
6. Place the slices back onto the baking sheet (slice side down), and sprinkle with remaining cinnamon sugar mixture. Allow the slices to bake in the oven for another 15 minutes. Remove when just golden.
7. Once cooled completely, you can store the biscotti in an air-tight container. 

This recipe was adapted from