Snickerdoodle Biscotti Recipes

SNICKERDOODLE BISCOTTI

Steps:

• Preheat oven to 375°F Line a cookie sheet with parchment or Silpat.
• Combine flour, 1 1/2 tsp cinnamon, baking powder and salt. Set aside.
• With a stand mixer or hand mixer, cream butter and 1 cup sugar until well combined, scraping down the bowl at least twice. Add the eggs, one at a time, mixing well to combine. Add the vanilla and mix until incorporated. Add the flour mixture by large spoonsful; mix only until it forms a crumbly dough. Do not overmix.
• Turn dough out onto a lightly floured surface. With floured hands, knead dough once or twice to form a mass. Divide in two. Form each piece into a flat log, about 10" long, 4" wide and 1" high. Place both logs on cookie sheet.
• In a bowl, whisk egg white and water. In another bowl, combine 1/4 c sugar and 1 tsp cinnamon. Brush both logs with egg white, then sprinkle evenly with cinnamon sugar.
• Bake in preheated oven until small cracks form on top, about 25 minutes. Remove cookie sheet from oven, but do not turn oven off. Let cookie sheet stand about 10 minutes, then remove logs to a cutting board. With a bread knife, gently cut each log into 1/2" slices across the short dimension (so you get pieces that are about 4"x1"x1/2").
• Place slices, cut side down, back on covered cookie sheet. Return to oven and bake 10 minutes. Flip biscotti over and bake another 10 minutes, until slightly browned. Immediately remove to a rack. When completely cool, transfer to airtight storage; they will keep at room temperature up to two weeks.

SNICKERDOODLE BISCOTTI

Steps:

• Preheat Oven to 350 degrees F.
• Measure flour into a large bowl using the scoop and level method.
• Add 1 cup sugar, baking powder and salt.
• Mix oil, vanilla and whole eggs in a small bowl, and add to the large bowl (your dough will be dry and quite crumbly).
• Turn dough out onto a floured surface and knead 7 or 8 times.
• Divide in half. Shape each portion into a roll about 8 inches long, and place them six or so inches apart on a cookie sheet lined with parchment.
• Flatten each roll to 1 inch thick.
• Combine the 2 tablespoons sugar and cinnamon, then gently brush the tops of the rolls with the egg white and sprinkle with cinnamon sugar.
• Bake at 350 for 30 minutes.
• Remove from the sheet and cool for 15 minutes.
• Cut diagonally into 1/2 inch slices and lay them cut sides down on the cookie sheet again.
• Reduce oven temp to 325 degrees F and then bake 10 more minutes, turn over and bake 10 more. They'll be soft in the middle but will harden as they cool.
• Cool completely on a wire rack.

SNICKERDOODLES

Steps:

• Preheat the oven to 400 degrees, with one rack in top third and one rack in bottom third of oven. Line baking sheets with Silpat baking mats or parchment paper; set aside.
• Sift together flour, cream of tartar, baking soda, and salt; set aside. In the bowl of an electric mixer fitted with a paddle attachment, combine butter, shortening, and 1 1/2 cups sugar. Beat on medium speed until light and fluffy, about 2 minutes. Scrape down sides of bowl. Add eggs, and beat to combine. Add dry ingredients, and beat to combine.
• In a small bowl, combine remaining 1/4 cup sugar and the ground cinnamon. Use a small (1 1/4-ounce) ice-cream scoop to form balls of the dough, and roll in cinnamon sugar. Place about 2 inches apart on the prepared baking sheets. Bake until the cookies are set in center and begin to crack (they will not brown), about 10 minutes, rotating the baking sheets after 5 minutes. Transfer the sheets to a wire rack to cool about 5 minutes before transferring the cookies to the rack. Store in an airtight container up to 1 week.

BISCOTTI

Steps:

• Preheat the oven to 375 degrees F (190 degrees C). Grease cookie sheets or line with parchment paper.
• In a medium bowl, beat together the oil, eggs, sugar and anise flavoring until well blended. Combine the flour and baking powder, stir into the egg mixture to form a heavy dough. Divide dough into two pieces. Form each piece into a roll as long as your cookie sheet. Place roll onto the prepared cookie sheet, and press down to 1/2 inch thickness.
• Bake for 25 to 30 minutes in the preheated oven, until golden brown. Remove from the baking sheet to cool on a wire rack. When The cookies are cool enough to handle, slice each one crosswise into 1/2 inch slices. Place the slices cut side up back onto the baking sheet. Bake for an additional 6 to 10 minutes on each side. Slices should be lightly toasted.

SNICKERDOODLES

Steps:

• Preheat oven to 375°. Cream butter and 1 cup sugar until light and fluffy; beat in egg and vanilla. In another bowl, whisk together flour, baking soda and cream of tartar; gradually beat into creamed mixture., In a small bowl, mix cinnamon and remaining sugar. Shape dough into 1-in. balls; roll in cinnamon sugar. Place 2 in. apart on ungreased baking sheets., Bake until light brown, 10-12 minutes. Remove from pans to wire racks to cool.

THE BEST SOFT AND CHEWY SNICKERDOODLE COOKIES RECIPE BY TASTY

Steps:

• In a small bowl, mix together the ingredients for the cinnamon sugar mix until evenly incorporated. Set aside.
• Now make the cookie dough, in a large mixing bowl, whip the butter with vanilla until light and fluffy.
• Add the sugar and brown sugar and mix until well incorporated.
• Add the eggs and stir until thoroughly incorporated.
• Using a sift add the flour, cream of tartar, cinnamon, baking soda, and salt and sift into the dough. Combine until evenly mixed.
• Cover with plastic wrap and chill.
• Preheat the oven to 375˚F (190˚C).
• Using your hands roll dough into ping pong sized balls.
• Dip the dough into cinnamon sugar mixture and roll around covering the dough ball completely.
• Place cookie dough on parchment paper-lined baking sheet and bake for 10-12 minutes.
• Allow to cool and serve.
• Enjoy!