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Cinnamon sugar biscotti

Cinnamon sugar biscotti

Biscotti is Italian cookie which is baked twice. It’s pretty much like ‘cake rus’ that we have in Pakistani bakeries. Biscotti served at some coffee shop is a bit tough. This recipe has the perfect crunch and will go well with tea, coffee or even QAHWA 🙂

To get best result keep ingredients at room temperature before you start mixing. If you forget to take butter out of the refrigerator, microwave on medium for 10-15 seconds. Remember we need softened and not melted butter so keep a close eye. White sugar in Pakistan is sweeter and has bigger granules. Its better to grind them a bit for uniform mixing.

ingredients : ( 20-24 cookies)

2 cups flour

1 and a 1/2 tsp cinnamon powder

1 tsp baking powder

1/4 tsp salt

3/4 cup sugar

6 tbsp unsalted butter,softened

1 egg plus an extra yolk

1 tsp vanilla essence

for topping:

1 lightly beaten egg

1 tsp cinnamon

3 tbsp sugar

Method:

Preheat oven at 160 degree C. Place parchment paper on a baking tray. Sift together flour,cinnamon powder,baking powder and salt in a medium bowl. In a separate bowl beat butter and sugar together for 2-3 minutes. Add egg and extra yolk and beat to combine well. Add dry ingredients and vanilla essence and beat very gently until a dough forms. Divide dough in two halves. Shape each half into a log, approximately 9′ long and 1 1/2′ thick. place both logs on prepared baking tray, leaving 3-4′ expanding space between them. Lightly brush with beaten egg. Mix topping sugar and cinnamon together and sprinkle almost half of it on the logs.

Bake for 40-45 minutes. Rotate half way during the baking. Take the tray out of the oven,leave oven on. The top should be golden brown and slightly firm to touch. Let them cool down a bit. Now slice them vertically to get 10-12 biscotti per log. Spread them on the baking sheet,brush with egg and sprinkle remaining sugar and cinnamon mixture. bake for another 12-15 minutes to make them crisp and golden.



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