These twice-baked biscotti are sprinkled with cinnamon and turbinado sugar for a sweet and satisfying crunch. They’re perfect dipped in a hot mug of coffee or tea, or pair with your favorite ice cream!
Cook Time
1 hr 12 min
Total Time
1 hr 15 min
Yield
24 biscottis
Ingredients
Biscotti
3 cups all purpose flour (375 g)
2 teaspoons baking powder
1 teaspoon kosher salt
½ stick unsalted butter, room temperature
1 cup granulated sugar (200 g)
1 tablespoon McCormick® Ground Cinnamon, divided, plus 2 teaspoon
2 large eggs
¼ cup whole milk (60 mL)
1 stick unsalted butter, melted
2 tablespoons turbinado sugar
Nutrition Info
Calories 99
Fat 0g
Carbs 20g
Fiber 0g
Sugar 6g
Protein 2g
How to Make It
1. Step
Make the biscotti: Preheat the oven to 325°F (160°C). Line 2 baking sheets with parchment paper.
2. Step
In a medium bowl, whisk together the flour, baking powder, and salt.
3. Step
In a large bowl, combine the room temperature butter, granulated sugar, and 1 tablespoon cinnamon. Beat with an electric hand mixer on medium-high speed until fluffy, 2–3 minutes. Add the eggs, 1 at a time, beating well after each addition. Pour in the milk and beat until smooth. Add the dry ingredients and beat on low speed until just combined.
4. Step
Divide the dough in half and place one portion on each prepared baking sheet. Shape each into a 3-inch wide, 8½–9-inch long flat log. Refrigerate the dough on the baking sheets for 20 minutes.
5. Step
Transfer the baking sheets to the oven and bake until the logs are lightly browned around the edges, rotating the baking sheets from top to bottom and front to back halfway through, 30–35 minutes, Transfer the baking sheets to wire racks and let the logs cool for 15 minutes. Reduce the oven temperature to 300°F (150°C).
6. Step
Carefully transfer each log to a cutting board and, using a serrated knife, slice crosswise into ½-inch-thick slices. Return the slices to the baking sheets, cut-side up, spacing evenly. Brush the slices on both sides with melted butter.
7. Step
In a small bowl, mix together the turbinado sugar and remaining 2 teaspoons cinnamon. Sprinkle over one side of the biscotti.
8. Step
Bake until the biscotti are light brown around the edges and dry, rotating the baking sheets from top to bottom and front to back halfway through, 15–20 minutes. Transfer the baking sheets to wire racks and let the biscotti cool to room temperature before serving. Leftover biscotti will keep in an airtight container in the freezer for up to 5 days.
