Cinnamon Sugar Biscotti with Pecans (optional)

Cinnamon Sugar Biscotti with Pecans (optional)

Inspired by my dear friend, Colleen...The Art of Biscotti! There’s nothing quite like homemade biscotti—crisp, fragrant, and perfect with a cup of coffee. Barbara Ann’s Cinnamon Sugar Biscotti delivers all the nostalgia and warmth of the classic, with a sweet cinnamon crust and just the right crunch. Optional pecans add a lovely nutty touch, and the double bake gives each slice its signature crispness. Easy, comforting, and always a crowd-pleaser, this biscotti is a recipe you’ll come back to again and again.

Biscotti Dough

·       3 eggs + 1 egg yolk

·       4 teaspoons pure vanilla extract

·       4 cups all-purpose flour

·       2 teaspoons baking powder

·       ½ teaspoon salt

·       4 teaspoons cinnamon

·       1 cup chopped pecans (optional but delicious)

Cinnamon Sugar Topping

·       1 egg, beaten (for brushing loaves)

·       ¾ cup granulated sugar

·       2 teaspoons cinnamon

·       3 tablespoons brown sugar

Instructions:

1. Make the Dough

1.    Preheat oven to 340°F.

2.   In a large bowl, beat the softened butter and sugar 4–5 minutes until light and fluffy — this step is key to the perfect texture.

3.   Add the 3 eggs and extra yolk, mixing well after each addition.

4.   Blend in the vanilla.

5.   In a separate bowl, combine the flour, baking powder, salt, and cinnamon. Whisk well.

6.   Add the dry ingredients to the butter mixture one cup at a time, mixing until a stiff dough forms.

7.   Fold in the pecans if using.

2. Shape & First Bake

1.    Form the dough into a long loaf, about 3 inches wide and 10–12 inches long.

2.   Place on a parchment- or Silpat-lined baking sheet.

3.   Brush the surface with beaten egg.

4.   Mix together the granulated sugar, brown sugar, and cinnamon topping.

5.   Sprinkle generously over the loaf—roll lightly to coat both sides if you’d like an extra-sweet crust.

6.   Bake for 30 minutes.

7.   Remove from the oven and let cool 15 minutes, but slice while still warm.

8.   Cut diagonally into ¾–1-inch slices.

3. Second Bake (for crispiness)

1.    Lay slices cut-side down on the baking sheet.

2.   Sprinkle with remaining cinnamon sugar and press lightly.

3.   Bake 20 minutes until dry and golden.

4.   Flip each biscotti over, sprinkle again, and bake another 10–20 minutes depending on your desired crispness.

4. Cool & Store

·       Allow biscotti to cool completely.

·       Store in an airtight container for up to 2 weeks (or freeze for longer storage).