Summer has arrived in Nashville, with temps in the 90s and plenty of humidity. So, I am not going to turn on the oven for just anyone. That said, I am enjoying baking while I can, since we are planning a kitchen renovation that I am both excited for and dreading. Excited for the outcome, but dreading not having a kitchen for a couple months. Expect an increase in creative dinner ideas using nothing more than a grill, crockpot, and microwave!
I also made these biscotti for someone in particular. My sister-in-law is getting married in the fall and this weekend was her fiance’s last full weekend here in Nashville. He is in the Army and has been transferred out to California. They don’t officially move till August, but he has out of town trips and training between now and then so we had a going away lunch for him today. And I made him on of his favorite things, biscotti!
This is actually the second batch of biscotti I’ve made him. The first was shipped to him when he was deployed last year. In fact, biscotti is an excellent cookie to make and ship since they are sturdy and keep well. This batch didn’t need to last that long so I was free to play more with flavors. I know he likes cinnamon, so I decided on a cinnamon swirled cookie drizzled with icing, just like a cinnamon bun!
My original plan was actually to roll out the dough, sprinkle with cinnamon, then roll up into the familiar biscotti shape. Then I realized this biscotti dough is much too soft for that, so I went with more of a cinnamon swirl instead. The biscotti base I used was from King Arthur Flour and had great reviews. If cinnamon isn’t your thing, this recipe could be adjusted for a number of flavors or additions.
If you feel like firing up your oven this summer, these biscotti are a great excuse! I may have enjoyed a few with my coffee this morning after taking these pics.
*We were not compensated by King Arthur Flour in any way for this post. I just thought this recipe was a good starting point.
- 6 Tb unsalted butter
- 2/3 cup sugar plus 2 Tbs
- 1/2 tsp salt
- 2 tsp vanilla extract
- 1 1/2 tsp baking powder
- 2 large eggs
- 2 cups all purpose flour
- 1 Tb cinnamon
- 1/2 cup powdered sugar
- 1 Tb milk
- Preheat oven to 350 F and line a baking sheet with parchment paper (or grease).
- Beat butter, 2/3 cup sugar, salt, baking powder, and vanilla extract together with a standing or hand mixer till creamy. Mix in eggs. At this point the batter may look a little lumpy.
- Set the mixer to low and slowly add in the flour in 3-4 batches, mixing each one in almost completely before adding the next.
- Mix 2 Tb sugar and cinnamon together in a small bowl. Add 1 Tb of the cinnamon sugar mix to the biscotti batter and stir gently. You want a nice swirl, not a homogenous mix so don't overmix. Set aside remaining cinnamon sugar. If the dough is too sticky to handle, chill for 15-30 min.
- Divide biscotti dough into two portions and shape each half into a log about 9 inches long, 2 inches wide, and 3/4 inch tall. Sprinkle each log with about 1-2 tsp of the cinnamon sugar.
- Bake the biscotti at 350 F for 25 minutes.
- Remove from the oven and reduce oven temp to 325 F. Let biscotti cool about 5 minutes.
- Then cut each log crosswise into slices. Be sure to use a sharp knife and cut in a single motion. Do not saw back and forth or you'll end up with a mess of crumbs.
- Set each slice upright onto a baking sheet, leaving a little room between each slice. Return to the oven. Cook 20-30 more minutes until they are dry to the touch.
- Let cool completely.
- Once cool, mix powdered sugar and milk together in a small bowl. If too thick, add a bit more milk. If too thin, add a bit more powdered sugar. Drizzle icing over biscotti and let sit about 1-2 hrs to harden or pop in the fridge. This will cause the icing to set more quickly.
- Store in an airtight container for up to three weeks.