Snickerdoodle Biscotti

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Snickerdoodle Biscotti

INGREDIENTS:

  • 2 3⁄4 cups all-purpose flour
  • 1 cup sugar
  • 2 teaspoons baking powder
  • 1⁄4 teaspoon salt
  • 1 tablespoon vegetable oil
  • 1 teaspoon good vanilla extract
  • 3 large eggs
  • Cooking spray
  • 2 tablespoons sugar
  • 1 teaspoon cinnamon
  • 1 large egg white

Directions:

Preheat Oven to 350°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 temperature to 325 degrees F and then bake 10 more minutes, turn over and bake 10 more. They will be soft in the middle but will harden as they cool.

Cool completely on a wire rack.

 

 

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