Cinnamon Toast Biscotti Recipes

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CINNAMON SUGAR BISCOTTI



Cinnamon Sugar Biscotti image

This is an Italian version of cinnamon toast. Everyone is sure to enjoy these!

Provided by SARA LEE

Categories     World Cuisine Recipes     European     Italian

Yield 20

Number Of Ingredients 12

2 cups all-purpose flour
1 ½ teaspoons ground cinnamon
1 teaspoon baking powder
¼ teaspoon salt
⅔ cup white sugar
6 tablespoons butter
1 egg
1 egg yolk
1 teaspoon vanilla extract
1 egg, beaten
3 tablespoons white sugar
1 teaspoon ground cinnamon

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.

Nutrition Facts : Calories 120.3 calories, Carbohydrate 18.5 g, Cholesterol 38 mg, Fat 4.3 g, Fiber 0.5 g, Protein 2.1 g, SaturatedFat 2.4 g, Sodium 85.7 mg, Sugar 8.6 g

CINNAMON TOAST BISCOTTI RECIPE BY TASTY



Cinnamon Toast Biscotti Recipe by Tasty image

These twice-baked biscotti are sprinkled with cinnamon and turbinado sugar for a sweet and satisfying crunch. They're perfect dipped in a hot mug of coffee or tea, or pair with your favorite ice cream!

Provided by Tikeyah Whittle

Categories     Bakery Goods

Time 1h15m

Yield 24 biscottis

Number Of Ingredients 10

3 cups all purpose flour
2 teaspoons baking powder
1 teaspoon kosher salt
½ stick unsalted butter, room temperature
1 cup granulated sugar
1 tablespoon McCormick® Ground Cinnamon, divided, plus 2 teaspoon
2 large eggs
¼ cup whole milk
1 stick unsalted butter, melted
2 tablespoons turbinado sugar

Steps:

  • Make the biscotti: Preheat the oven to 325°F (160°C). Line 2 baking sheets with parchment paper.
  • In a medium bowl, whisk together the flour, baking powder, and salt.
  • In a large bowl, combine the room temperature butter, granulated sugar, and 1 tablespoon cinnamon. Beat with an electric hand mixer on medium-high speed until fluffy, 2-3 minutes. Add the eggs, 1 at a time, beating well after each addition. Pour in the milk and beat until smooth. Add the dry ingredients and beat on low speed until just combined.
  • Divide the dough in half and place one portion on each prepared baking sheet. Shape each into a 3-inch wide, 8½-9-inch long flat log. Refrigerate the dough on the baking sheets for 20 minutes.
  • Transfer the baking sheets to the oven and bake until the logs are lightly browned around the edges, rotating the baking sheets from top to bottom and front to back halfway through, 30-35 minutes, Transfer the baking sheets to wire racks and let the logs cool for 15 minutes. Reduce the oven temperature to 300°F (150°C).
  • Carefully transfer each log to a cutting board and, using a serrated knife, slice crosswise into ½-inch-thick slices. Return the slices to the baking sheets, cut-side up, spacing evenly. Brush the slices on both sides with melted butter.
  • In a small bowl, mix together the turbinado sugar and remaining 2 teaspoons cinnamon. Sprinkle over one side of the biscotti.
  • Bake until the biscotti are light brown around the edges and dry, rotating the baking sheets from top to bottom and front to back halfway through, 15-20 minutes. Transfer the baking sheets to wire racks and let the biscotti cool to room temperature before serving. Leftover biscotti will keep in an airtight container in the freezer for up to 5 days.
  • Enjoy!

Nutrition Facts : Calories 99 calories, Carbohydrate 20 grams, Fat 0 grams, Fiber 0 grams, Protein 2 grams, Sugar 6 grams

CINNAMON TOAST BISCOTTI



Cinnamon Toast Biscotti image

If desired 1/2 finely chopped walnuts or pecans may be added into the batter, the recipe may be doubled --- prep time includes 30 minutes chilling time, these cookies may be made up to 2 weeks in advance and stored at room temperature or frozen, please do not omit the egg wash on the cookies!

Provided by Kittencalrecipezazz

Categories     Dessert

Time 1h40m

Yield 18-20 serving(s)

Number Of Ingredients 12

2 cups all-purpose flour
1 1/2-2 teaspoons cinnamon
1 teaspoon baking powder
1/4 teaspoon salt
1/2 cup butter, softened (no substitutes)
3/4 cup sugar (increase sugar slightly for a sweeter cookie)
2 teaspoons vanilla extract or 2 teaspoons maple extract
1 large egg
1 egg yolk
1 egg, beaten (used for an egg wash)
1/4 cup white sugar
1 teaspoon cinnamon

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 TOAST



Cinnamon Toast image

Yummy cinnamon toast makes a great breakfast meal or a snack!

Provided by Melodi

Categories     Desserts

Time 7m

Yield 2

Number Of Ingredients 4

2 slices white bread
2 teaspoons butter or margarine
2 tablespoons white sugar
1 teaspoon ground cinnamon

Steps:

  • Use a toaster to toast the bread to desired darkness. Spread butter or margarine onto one side of each slice. In a cup or small bowl, stir together the sugar and cinnamon; sprinkle generously over hot buttered toast.

Nutrition Facts : Calories 153.6 calories, Carbohydrate 26.1 g, Cholesterol 10.8 mg, Fat 4.9 g, Fiber 1.2 g, Protein 2 g, SaturatedFat 2.8 g, Sodium 199.2 mg, Sugar 13.6 g

CINNAMON-SUGAR BISCOTTI



Cinnamon-Sugar Biscotti image

Categories     Cookies     Dessert     Bake     Winter     Cinnamon     Bon Appétit     Kidney Friendly     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes about 40

Number Of Ingredients 9

2 cups all purpose flour
2 1/2 teaspoons ground cinnamon
1 teaspoon baking powder
1/4 teaspoon salt
1 cup plus 3 tablespoons sugar
6 tablespoons (3/4 stick) unsalted butter, room temperature
2 large eggs
1 large egg yolk
1 teaspoon vanilla extract

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.)

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Top Asked Questions

How do you make delicious cinnamon spice flavored Biscotti at home?
Delicious cinnamon spice flavored biscotti is easy to make at home and for pennies on the dollar! Preheat the oven to 350 degrees. Line a baking sheet with parchment paper. In a large bowl combine the white sugar, brown sugar, eggs, vanilla, butter, cinnamon, nutmeg, ginger and cloves.
How do you make Cinnamon Toast with butter?
Use a toaster to toast the bread to desired darkness. Spread butter or margarine onto one side of each slice. In a cup or small bowl, stir together the sugar and cinnamon; sprinkle generously over hot buttered toast. A cinnamon-flavored breakfast treat.
How do you toast a log with cinnamon and sugar?
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.
How long to bake biscotti?
Place the slices back on the baking sheet. Sprinkle the tops with a mixture of cinnamon and sugar and bake for 5-7 minutes. Flip the pieces over, sprinkle the other side with cinnamon and sugar and bake for another 5-7 minutes. Let the biscotti cool on a wire rack before packaging or storing in an air tight container.

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