Recently I made a batch of biscotti to give out as holiday gifts. I’m a big fan of the gingersnap biscotti, but recently the snickerdoodle has been everyone’s favorite. So, I thought I would share the recipe.
Ingredients: Dough
2 Cups All purpose Flour (sift before using)
1.5 teaspoons ground cinnamon
1 teaspoon baking powder
1/4 teaspoon salt
1 cup granulated sugar
6 tablespoons unsalted butter (at room temperature)
1 egg (at room temperature)
1 egg yolk (at room temperature)
2 teaspoons vanilla extract
Topping Mixture
1 large egg white
3 tablespoons granulated sugar
1 teaspoon ground cinnamon
- Preheat oven to 325 degrees F. If you are using convection bake, drop by 25 degrees.
- Line large cookie sheet with parchment paper, set aside for later use.
- In a large bowl, whisk together the following: flour, cinnamon, baking powder, and salt. Set aside for later use.
- Using a stand mixture or an electric mixer, beat butter and sugar together until well blended. Use a medium speed for a few minutes to mix until light and fluffy.
- Add egg and egg yolk (reserve egg white for later use) to butter and sugar mixture, and beat well.
- Mix in vanilla extract to butter and sugar mixture.
- Take butter and sugar mixture, and fold into dry ingredients. Stir well, and dough may appear crumbly.
- Flour a clean work area and put dough on the surface.
- Shape dough into two logs roughly 8 inches long by 2 inches in diameter.
- Brush logs with egg whites
- Bake in oven for 40-45 minutes or until dough is firm to touch.
- Remove logs from oven and cool completely. Maintain oven temperature for a second round of baking.
- After cool, slice logs at a diagonal.
- Mix granulated sugar and cinnamon topping.
- Brush one side of the biscotti with egg whites, and then sprinkle sugar and cinnamon topping upon it.
- Return biscotti to oven and bake for 10-12 minutes. Remove from oven and cook completely. Biscotti will crisp up during second baking, as well as with with cooling. I prefer a slightly softer biscotti, so I often pull them out at 10 minutes, but if you want crisper biscotti give them the full 12 minutes.
- Enjoy the biscotti!
I made a big batch of both kinds of biscotti, and gave them to neighbors, family friends and coworkers! They all loved the snickerdoodle biscotti far more than the gingersnap, but I love them both.
*My aunt and I baked a lot together when I was in high school. This recipe is a mixture of two base recipes: a snickerdoodle cookie recipe from Kicked Up Cookies and a gingersnap biscotti recipe from the Family Baker . Over the last ten years she and I have tweaked the ingredients and steps to make the recipe above. Snickerdoodles are a very popular cookie, so it wouldn’t surprise me if there are similar recipes out there on the internet.
Enjoy!
-S
Classy and Fabulous 
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