Cinnamon Sugar Biscotti-perfect for dunking and makes a great gift!
I did pick up a few small items, stocking stuffer type stuff, but really, I need some ideas. All the stuff that would be cool for the 2 year old, said ages 6+, I’m probably a bad Grandma but I got him a nerf gun anyway. Hey, the kid has two older sisters, he needs to learn to defend himself!
And girls, they should be easy to shop for right? NO! The 13 and 10 year old would love a bucket full of makeup but I have a problem with letting my girls go around town looking like clowns.
And honestly, how many lip glosses does a girl need? I did find some adorable fun socks for all the girls. I know, socks? I’m the mom that buys socks and underwear for everyone at Christmas.
At least the hubby is easy to shop for. We just get little things for each other and then in January, we’ll go on a shopping trip, just the two of us, and get what we want.
At least my son-n-law is easy. Food. He’s deployed in Afghanistan right now so care packages mean the world to him and to all that are deployed. Just a little bit of home in a box.
This biscotti was part of that care package. Biscotti is the perfect shippable food. Has a good shelf life, is sturdy, stays fresh, and yes, tastes wonderful. I loved this with my morning coffee, a grown up Cinnamon toast.
Cinnamon Sugar Biscotti
adapted the Busty Baker
Cinnamon Sugar Biscotti
Ingredients
- 6 tablespoons butter, softened
- 1 cup sugar
- 1 egg plus 1 egg yolk
- 1 teaspoon butter extract (can use vanilla or almond also)
- 2 cups flour
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 2 teaspoons cinnamon
- for topping
- 1/4 cup granulated sugar
- 1 teaspoon cinnamon
- 1 egg, beaten
Instructions
- Cream together butter and sugar until light and fluffy, 4-5 minutes. Add egg and egg yolk, beating well. Blend in butter extract. In a separate bowl, combine flour, baking powder, salt and cinnamon, just give a quick stir with a whisk or fork to blend. Add flour mixture to butter mixture, 1 cup at a time, making sure ingredients come together to form a stiff dough.
- Shape dough into a long log, about 3 inches by 10-12 inches. Place on a parchment lined baking sheet. Brush with beaten egg, combine sugar and cinnamon topping and generously sprinkle over log. Bake for 45 minutes in a preheated 325 degree oven. Remove from oven and while still warm, slice diagonally into 3/4 to 1 inch slices. Place slices back on baking tray, slice side down. sprinkle with remaining cinnamon sugar. Place back in oven for 15 minutes, until just golden.
- Let cool completely then store in air tight container.
Notes
recipe source ChocolateChocolateandmore.com
Reeses Peanut Butter Chocolate Bark
Nora says
I made 2 batches of these for my grandfathers birthday party. I set them out to cool, and they were all gone before we ate dinner! As my 7 year old cousin told me, “These are the best cookies ever!”
Jan G says
I made these but also added cinnamon chips to them. Gives them an extra burst of cinnamon. They’re made by Hersheys and sometimes can be hard to find