All the flavors of a snickerdoodle cookie, but in biscotti form! Biscotti is a twice baked cookie that is easier to make than you may think. And if you think you don’t like biscotti because all you have ever had is dry, hard store-bought biscotti, then you need to try these. Homemade biscotti is a game changer!!
The difference between a snickerdoodle and a cinnamon-sugar cookie is the addition of cream of tartar to the snickerdoodles. It gives the cookies a tang and is what helps to keep them so soft. You can’t have a snickerdoodle without cream of tartar. But problem!!! Biscotti is supposed to be crisp, and cream of tartar keeps cookies soft. I was able to add enough cream of tartar to this recipe to give them that “tang” of a snickerdoodle, but still achieve the crispness of a biscotti. Yay!!!
This is the second time I have made biscotti here on the blog, and if you would like step by step directions WITH pictures, then check out my post for Vanilla Almond Biscotti.
Snickerdoodle Biscotti
Print RecipeIngredients
- 6 tablespoons unsalted butter, room temperature
- 3/4 cup white granulated sugar
- 2 eggs, room temperature
- 2 teaspoons vanilla extract (I used Rodelle Gourmet Vanilla Extract)
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- pinch of salt
- 1-1/2 teaspoons ground cinnamon (I used Rodelle Ceylon Cinnamon)
- 1/4 teaspoon cream of tartar
- 1/8 teaspoon ground nutmeg
- TOPPING:
- 1 tablespoon white granulated sugar
- 1 teaspoon ground cinnamon
Instructions
Preheat oven to 350-degrees. Line a large cookie sheet with parchment paper and set aside.
In the bowl of a stand mixer, affixed with the paddle attachment, cream together the butter and sugar. Add the eggs and vanilla extract into the mixer and mix on medium- high until fully combined. Change the mixer to low speed and add the flour, baking powder, salt, ground cinnamon, cream of tartar and nutmeg. Mix until just combined. Dough will be sticky. In a small bowl combine the topping ingredients.
Dump dough out onto parchment paper lined cookie sheet. Shape the dough into a long log, approximately 14-inches long, 4-inches wide and 3/4-inch high. Sprinkle topping on top. Bake in 350-degree oven for 25-minutes. Remove from oven and let sit on the counter for 10-minutes.
After the cookie log has set for 10-minutes, use a bread knife to cut into 1-inch slices. Lay the slices on their side and return biscotti back to the 350-degree oven. Bake for 10-minutes. Remove biscotti from oven and turn the biscotti over. Bake for 8-minutes. Remove from oven and transfer biscotti to a wire rack to cool.
Notes
Store biscotti in an airtight container at room temperature. Biscotti will stay fresh for several days and is a great gift to ship!
Biscotti is just made for dunking! Coffee or tea (or milk!!)…your choice!
XOXO,
Kelly
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4 Comments
Maria | kitchenathoskins
May 4, 2019 at 7:44 PMI’m so much in love with this biscotti. The creative mashup, perfect looking color, texture …wish I was dipping some in my chai right now:)
Kelly
May 22, 2019 at 10:08 AMThanks Maria! I love biscotti too 🙂 XOXO
Lori
August 29, 2019 at 7:40 AMI made these and they were just amazing..I added 175 grams of white chocolate and they were even better..the recipe is spot on snickerdoodle in a biscotti and they were a huge hit..Thanks Lori
Kelly
August 30, 2019 at 7:01 AMYay! So glad you made these and loved them! I will definitely have to add whiter chocolate next time I make these 🙂 Thanks for coming back to let me know what ya thought of the recipe! XOXO