I have dubbed fall biscotti season. It’s finally time to turn your ovens back on, bake up some cookies, and also enjoy them with warm and cozy drinks. And biscotti is perfect for dipping, dunking and savoring as a delicious fall snack.
Today I am sharing my Snickeroodle Biscotti recipe. This super easy Snickerdoodle Biscotti recipe is one you’ll want to make all month long and even into the holiday season. If you haven’t ever made biscotti before, please let me welcome you to biscotti baking. It is so fun, and it is so easy! Here are some tools you’ll need to make my Snickerdoodle Biscotti recipe.
Biscotti is just as easy as making your favorite soft and chewy cookies – literally. Most biscotti recipes are very very similar to this type of cookie. The only difference is forming the log (instead of cookies) and then cutting it – that is it! So just like you would make cookies in a stand mixer, biscotti will be very similar. You can also use a bowl and wooden spoon as well, if you don’t have a stand mixer. The stand mixer just makes it easier and faster!
I prefer to use parchment paper for everything. Maybe it’s my commercial baking experience, but I do feel it truly helps baked goods bake better and they literally never stick to anything. You can find an unbleached parchment paper here.
Just one cookie sheet is needed to make biscotti. You form it into a log that is almost the length of one cookie sheet. It bakes as a log, then it is removed and rests for 10 minutes, before you cut it into slices, and then bake it again. Biscotti actually means twice baked.
I prefer to use a chef’s knife when cutting biscotti, and some people prefer a serrated knife. You can use whatever you like best. But, I feel like I get cleaner cuts with a chef’s knife.
Tips for making the best Snickerdoodle Biscotti
• Make sure your butter is soft. Softened butter is key for biscotti. I like to leave butter out on the counter at room temperature to soften naturally overnight. This usually provides you with perfect soft butter. But, if the temperature is cooler you may still need to soften it. If you are softening in the microwave, only do 10 seconds at a time per 1/2 cup of butter. Otherwise, you can melt portions of the butter into liquid and that is not good.
• Use the best high quality organic cinnamon, especially because cinnamon is the prevalent flavor in this Snickerdoodle Biscotti recipe! Not all cinnamon is created equal, my favorite kind is Frontier Co-Op Korintje Cinnamon, find it here.
• If you go to cut your biscotti and it is breaking, leave it for a few more minutes. The resting period is meant for it to cool, so that when you cut it, you get nice clean cuts and it doesn’t break. So if it didn’t cool enough, just give it a few more minutes. Especially if it’s warmer outside or in your kitchen, you can experience this.
• Biscotti is crispy and meant to be this way. So, it should be stored in a cool dry place to keep it’s crispy texture.
Makes 12 bsicotti
1/2 cup (113 grams) organic salted butter, softened
170 grams (3/4 cup) organic cane sugar
1 teaspoon organic vanilla extract
2 organic large eggs
255 grams (2 cups) all purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon organic cinnamon
1/2 teaspoon fine sea salt
28 grams (2 tablespoons) organic cane sugar
1 teaspoon organic cinnamon
Preheat the oven to 350°F. Line a baking sheet with parchment paper.
To make the dough: In the bowl of a stand mixer fitted with the paddle attachment, add the butter, cane sugar, and vanilla extract. Mix on low until combined and there are no chunks of butter. Add the eggs and mix just slightly, enough to break the yolks.
In a separate bowl, add the flour, baking powder, cinnamon, and sea salt and whisk together. Add to the butter mixture and mix on low until a stiff dough forms.
Using your hands form a large log out of the cookie dough and flatten slightly so it’s about 1-inch thick, it should be about 13 x 3 inches.
To make the topping: In a small dish, mix together the cane sugar and cinnamon and spread over the top of the dough log.
Bake for 35 minutes or until the middle looks set, but not completely done. Remove from oven and let rest for 10 minutes. Trim off the edges, then slice into 12 pieces and bake again for 20 minutes. Allow to cool completely on the baking sheet.
Store in a cool dry place for up to 7 days.
Gluten Free – Replace the all purpose flour with 269 grams (scant 1 3/4 cups) organic gluten free flour blend.
High Altitude – Bake at 350°F for 30 minutes or until the middle looks set but not completely done, then remove and let rest for 10 minutes. Cut as instructed and bake again for 15 minutes.
Did you make this recipe? Make sure to tag @mimibakescookies on Instagram!