snickerdoodle biscotti

Yesterday was full.  It was beautiful.  I remember wishing to myself that it could just last longer.  I really didn't want it to end.  I love days like that.

We took a break from the normal routine.  We visited a lovely park we had never been to before (pictures coming soon).  The weather was just about perfect.  We had a picnic lunch on soft green grass and watching the children happily playing was pure joy.

Everything about yesterday was slow-paced and relaxed.  I need that sometimes.

Even this recipe went easy on me...I already had all of the ingredients on hand.  You gotta love that!

Later that evening as the sun was beginning to set, I enjoyed the combination of baking and stepping outside into the cool evening air to kick a soccer ball around with my husband and my boys.

 It just couldn't have gotten any better for me.  Thank you Lord for times like these.

Two of my favorite things come together in this recipe.  

The firm texture of biscotti with the cinnamony sweetness of a snickerdoodle!  

What a great combination!

Ingredients: {makes about 24 cookies}


2 cups flour
1 1/2 tsp. ground cinnamon
1 tsp. baking powder
1/4 tsp. salt
1 cup granulated sugar
6 Tbsp.(3/4 stick)unsalted butter, room temp
1 egg
1 egg yolk
1 tsp. vanilla


for the topping:
1/4 cup granulated sugar 
1 tsp. ground cinnamon
1 egg, beaten (for brushing biscotti before baking)


Puttin' it all together:


Move one baking rack to the top level of your oven.
Preheat your oven to 325 degrees.
Line baking sheet with parchment paper and set aside.

In a medium bowl whisk together the flour, cinnamon, baking powder and salt.  Set aside.

Also whisk together the cinnamon and sugar for the topping and set aside.

In a large bowl, cream the butter and sugar together until light and fluffy (I used a hand held mixer), for about 2 minutes.  Scrape sides of bowl with a rubber spatula and then beat in the egg and egg yolk and vanilla extract.

Add the dry ingredient mixture to the creamed butter all at once.  Mix together with your rubber spatula until a stiff dough forms.

Divide the dough in half.  Shape each half into a 9 inch long by 1 1/2 inch wide log.
Brush with the beaten egg and sprinkle very generously with cinnamon sugar.
Bake for 20 minutes.  Rotate baking sheet for even baking and bake for 20-25 minutes more (until golden and firm to the touch).

Remove from the oven (keep your oven on, you will need it again!)
Let the biscotti cool until you are able to handle it (about 10 minutes).
Using a serrated knife, cut logs into 1/2 inch wide diagonal slices.
Place biscotti on a baking sheet, cut side down and bake for an additional 10-15 minutes.

Store in an airtight container for up to one week.