Vanilla Cinnamon Biscotti

This Cinnamon & vanilla biscotti recipe is packed with cinnamon flavor, vanilla richness and has a light and buttery crunch but softer center. This is an easy cookie recipe and makes a great sidekick to a cappuccino! Making biscotti is very near and dear to me. It was one of the first cookies I made on my own! Once I mastered my recipe, I began making them all the time. They are still my favorite cookie to make for two reasons: 1. Biscotti are the easiest cookies to make. Once the dough comes together you form it into a log, bake and then slice. Since you don’t have to scoop out dough into individual cookies, you can whip up a batch of biscotti FAST. 2. Once you master making basic biscotti, you can get creative with flavors and add-ins. You guys know how much I love adding my own twist on things, and biscotti is so versatile! Don’t like nuts? Make biscotti without nuts! Add in spices, chocolate chips, dried fruit, extracts…It’s so great being able to throw in whatever you have in your pantry. Bonus reason: Biscotti are never too sweet, which make them good for snacking all times of day. …oh wait! Also, Biscotti are a one bowl recipe. And you only need one cookie tray. Like I mentioned earlier, biscotti is so wonderful because you can let your flavor-imagination run wild. When I was thinking about what flavor to make, I chose Cinnamon Vanilla because I wanted to make sure you guys had a reliable recipe for serving with coffee & tea. The punch of cinnamon pairs perfectly with coffee, black tea & earl grey. Extra vanilla makes these sweet without adding more sugar. This cookie is packed with a ton of cinnamon and extra vanilla extract that gives it a very creamy flavor. It actually reminds me of streusel, cinnamon roll or coffee cake. The warmth of the cinnamon and smooth drizzle of glaze is absolutely fabulous. I really enjoyed having this with my morning coffee! I hope you love this recipe!

Ingredients:
For the Biscotti:
½ c unsalted butter (room temp)
¾ c granulated sugar
3 tsp vanilla extract
2 eggs
1 ¾ c + 2 Tbps all purpose flour (plus more for shaping the dough)
¾ tsp salt
1 tsp baking powder
1 tsp ground cinnamon

For the Glaze:
1 c powdered sugar
3 tsp hot water (more/less to achieve a drizzle consistency)
dash ground cinnamon

Instructions:
For the Biscotti:
Preheat the oven to 350°F. Prep one cookie tray with parchment.
In a medium bowl, combine the butter and sugar. Mix until light and fluffy. Add the vanilla extract and mix until fully incorporated.
Add the eggs and mix well for about 1 minute.
Add the flour, salt and baking powder. Gently fold in the dry ingredients.
Once the dough comes together, add the cinnamon, gently mix. I like to add this in the end to see swirls of the spice throughout the dough.
Sprinkle a heavy dusting of flour onto the cookie tray that is lined with parchment. Carefully dump out the bowl onto the tray and gently form the dough into a log. The dough will be slightly sticky and soft, so add more flour as needed to form the shape.
Stretch the dough lengthwise until it is as long as the cookie sheet (about 13 inches). Cut in half and place the two sections of dough next to each other. Press each log down so that the dough is about ½ inch thick.
Using your hand, gently shape the edges so that they are straight.
Bake for about 30min until light golden brown & firm.
Once finished baking, allow to cool for 5-10 minutes on the tray.
Drop the oven temp to 280°F.
Place one log at a time on a cutting board. Using a serrated knife, slice the log into cookies on a diagonal into thick slices. Place the cookies on their sides and place back into the oven for 10 minutes.
After the cookies are done baking on the one side, flip them over again and bake the other sides for 10 minutes. (I found that baking for even more time, 20min on each side, results in a cookie that is very crisp, if you prefer that then you can bake them for longer).
After the last bake, allow to cool on the tray.

For the Glaze:
In a small bowl, combine the glaze ingredients and mix until thick, but still a smooth-drizzle consistency. Drizzle the glaze over the tops of the biscotti using a fork or place in a sandwich bag with the tip cut for more control.

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