CINNAMON SUGAR BISCOTTI RECIPES

Steps:

• Preheat oven to 325*F.
• Mix flour, 1 1/2 tsp cinnamon, baking powder and salt in medium bowl to blend.
• Beat 1 cup sugar and butter in a large bowl until fluffy.
• Add 1 egg; beat well.
• Add egg yolk; beat well.
• Mix in vanilla, then dry ingredients.
• Transfer dough to work surface and divide in half.
• Shape each half into 9-inch long, 1 1/2 inch wide log.
• Transfer logs to prepared baking sheets that you have lined with parchment paper.
• Beat remaining egg in small bowl.
• Brush logs with egg.
• Bake until golden and firm to touch (dough will spread) about 50 minutes.
• Cool on sheets.
• Maintain oven temperature.
• Mix remaining 3 TBS sugar and 1 tsp cinnamon in small bowl to blend.
• Using serrated knife, cut logs into 1/2 inch wide diagonal slices.
• Place biscotti, cut side down, on baking sheets.
• Sprinkle 1/4 tsp cinnamon sugar mixture over each biscotti.
• Bake until pale golden, about 20 minutes.
• Store airtight at room temperature.

Steps:

• Preheat oven to 325°F. Line two large cookie sheets with parchment paper.
• In a large bowl combine flour, 1 1/2 cups of the sugar, the baking powder, 1 tsp. of the cinnamon, and the salt. Make a well in center of flour mixture. In a small bowl whisk together eggs, egg yolks, and melted butter. Add to flour mixture along with walnuts. Stir until combined and mixture starts to form a ball. Gently knead dough until it comes together.
• Divide dough into thirds. Shape each portion into an 8-inch roll. Place two rolls about 3 inches apart on one of the prepared cookie sheets. Place remaining roll on the remaining cookie sheet. Flatten rolls to about 3 1/2 inches wide.* In a small bowl stir together the remaining 4 tsp. sugar and 1 1/2 tsp. cinnamon. Lightly beat the reserved egg white and brush rolls. Sprinkle rolls generously with cinnamon-sugar mixture.
• Bake on separate oven racks about 25 minutes or until rolls are firm and light brown, rotating sheets halfway through. Place cookie sheets on wire racks; cool 15 minutes.
• Transfer rolls to a cutting board. Using a serrated knife, cut each roll diagonally into 1/2-inch slices. Place slices, cut sides down, on cookie sheets.
• Bake 8 minutes. Turn slices over; bake 8 to 10 minutes more or until crisp and light golden brown. Remove; cool on wire racks.