Cinnamon Date Biscotti 2007 Recipes

CINNAMON SUGAR BISCOTTI

Steps:

• Preheat oven to 325 degrees F (165 degrees C). Line baking sheets with parchment paper.
• Sift together the flour, 1 1/2 teaspoon cinnamon, baking powder and salt, set aside. In a medium bowl, cream together the 2/3 cup sugar and butter. Beat in 1 egg, egg yolk and vanilla. Stir in the dry ingredients.
• On a lightly floured surface, divide dough into two pieces. Roll each piece into a log about 9 inches long and 1 1/2 inches wide. Place logs on the prepared baking sheet and flatten slightly. Brush with the beaten egg.
• Bake for 25 to 30 minutes in the preheated oven, until golden and firm to the touch. Cool for 15 minutes.
• On a cutting board, slice each log crosswise at a diagonal into 1/2 inch slices, using a serrated knife. Place back on the baking sheet, cut side down, and sprinkle with a mixture of the remaining cinnamon and sugar. Return to the oven for an additional 15 to 20 minutes, until toasted. Cool on wire racks, and store in an airtight container.

CINNAMON DATE BISCOTTI 2007

Steps:

• Preheat oven to 350 degrees.
• In a large bowl combine flour, spice, salt, soda, nuts, and dates.
• In another bowl whisk the eggs with the oil, sugars, until dissolved.
• Pour egg mixture over flour mixture and combine well with wooden spoon, then turn out onto a floured board and knead until blended.
• Divide dough into 4 pieces and form each into a loaf about 10 inches long leaving four inches between each on a parchment lined sheet.
• Beat last egg with a fork and brush over the tops of unbaked loaves. Sprinkle with coarse sugar if desired.
• Bake 20 minutes to 25 minutes or until nice and golden brown.
• Remove from oven and place parchment onto wire rack to cool.
• Place cooled loaves on a cutting board and slice 1/2 thick.
• Store when well cooled in a tight fitting tin.
• Can place slices back on parchment and toast another 5 minutes on each side for a twice baked cookie. This is optional.

CINNAMON SUGAR BISCOTTI

Steps:

• Preheat oven to 325*F.
• Mix flour, 1 1/2 tsp cinnamon, baking powder and salt in medium bowl to blend.
• Beat 1 cup sugar and butter in a large bowl until fluffy.
• Add 1 egg; beat well.
• Add egg yolk; beat well.
• Mix in vanilla, then dry ingredients.
• Transfer dough to work surface and divide in half.
• Shape each half into 9-inch long, 1 1/2 inch wide log.
• Transfer logs to prepared baking sheets that you have lined with parchment paper.
• Beat remaining egg in small bowl.
• Brush logs with egg.
• Bake until golden and firm to touch (dough will spread) about 50 minutes.
• Cool on sheets.
• Maintain oven temperature.
• Mix remaining 3 TBS sugar and 1 tsp cinnamon in small bowl to blend.
• Using serrated knife, cut logs into 1/2 inch wide diagonal slices.
• Place biscotti, cut side down, on baking sheets.
• Sprinkle 1/4 tsp cinnamon sugar mixture over each biscotti.
• Bake until pale golden, about 20 minutes.
• Store airtight at room temperature.

CINNAMON TOAST BISCOTTI

Steps:

• Set oven to 325 degrees F.
• Line a large baking sheet with parchment paper.
• In a small bowl combine flour with cinnamon, baking powder and salt.
• In a large bowl cream the butter with sugar and vanilla until fluffy (about 4 minutes).
• Add in one egg and the egg yolk; beat until combined.
• Add in flour mixture; mix until just combined.
• If you are adding in chopped nut mix in at this point.
• Chill the dough for 30 minutes.
• In the baking sheet roll the dough into a log about 18-20 inches long and 2-inches wide (or you may divide the dough into two pieces and roll into about 9-10 inches).
• Using your hands flatten the log slightly.
• Brush the top and sides of the log/s lightly with beaten egg.
• Bake for about 25-30 minutes or until firm to the touch and light golden brown.
• Cool logs for about 15-20 minutes on the baking sheet.
• In a small bowl mix 1/4 cup sugar with 1 teaspoon cinnamon; set aside to sprinkle on the biscotti.
• Using a serrated knife slice diagonally into about 3/4-inch slices or a little smaller.
• Turn the biscotti cut-side down on the baking sheet spacing a little between each cookie.
• Sprinkle the top of the biscotti with cinnamon/sugar mixture.
• Bake for an additional 20 minutes or until crispy and toasted.

CINNAMON-SUGAR BISCOTTI

Steps:

• Preheat oven to 325°F. Line 2 large baking sheets with parchment paper. Mix flour, 1 1/2 teaspoons cinnamon, baking powder and salt in medium bowl to blend. Using electric mixer, beat 1 cup sugar and butter in large bowl until fluffy. Add 1 egg; beat well. Add egg yolk; beat well. Mix in vanilla, then dry ingredients.
• Transfer dough to work surface. Divide in half. Shape each half into 9-inch-long, 1 1/2-inch-wide log. Transfer logs to baking sheets. Beat remaining egg in small bowl. Brush logs with egg. Bake until golden and firm to touch (dough will spread), about 50 minutes. Cool on baking sheets. Maintain oven temperature.
• Mix 3 tablespoons sugar and 1 teaspoon cinnamon in small bowl to blend. Using serrated knife, cut logs into 1/2-inch-wide diagonal slices. Place biscotti, cut side down, on baking sheets. Sprinkle 1/4 teaspoon cinnamon sugar over each biscotti. Bake until pale golden, about 20 minutes. Cool on racks. (Can be made 1 week ahead. Store in airtight container.)

CINNAMON ALMOND BISCOTTI

Steps:

• Preheat oven to 375°F and spray a baking sheet with nonstick cooking spray. Stir together eggs and sugar in a medium bowl. Mix in flour, baking soda and cinnamon; stir in almonds. Knead several times on a lightly floured board, then form into a log about 2-inches in diameter; press to flatten slightly. Place on prepared baking sheet and bake for 20 minutes. Remove from oven and let cool slightly. Slice 1/2-inch thick and place back on baking sheet; bake for 5 to 7 minutes more on each side.