Baking in lieu of doing homework. It’s like a thing with me. Not that I’m encouraging procrastination…eh ok maybe I am. Taking a 1-2 hour break to bake relaxes me and puts me in a better state to work. *justification* Well nonetheless, I took a study break last night to make some Cinnamon Sugar Biscotti & it was a wonderful breakfast to start my day today.
Cinnamon Sugar Biscotti
Recipe from Joy the Baker
2 cups flour
1 1/2 teaspoons ground cinnamon
1 teaspoon baking powder
1/4 teaspoon salt
1 cup granulated sugar
6 Tablespoons (3/4 stick) butter, softened
1 egg yolk
1 teaspoon vanilla
1/4 cup granulated sugar (plus another 1/8 cup for sprinkling after baking)
1 teaspoon ground cinnamon
1 beaten egg + 1 tablespoon water (for brushing biscotti before baking)
Preheat oven to 325 degrees F. Line a baking sheet with parchment. You may need two baking sheets depending how large they are – I have one very large baking sheet so I just used that.
In a medium bowl, whisk together flour, cinnamon, baking powder and salt. Set aside.
Also sift together the cinnamon and sugar for the topping and set aside.
In the bowl of a stand mixer, fit with a paddle attachment, cream the butter and sugar until light and fluffy, about 4 minutes. Scrape down the down and beat in the egg followed by the egg yolk. Beat in the vanilla extract.
Add the dry ingredients to the creamed butter all at once. With the mixer or just with a spatula, bring all of the ingredients together. The dough may be a bit crumbly, but when you pinch it together it should stay formed.
Divide the dough in two on the two making sheets. Shape each half of dough into a 9-inch long and 1 1/2-inch wide log. Brush with the beaten egg & water, and sprinkle very generously with cinnamon sugar. Bake in the oven for 20 minutes. Rotate the cookie sheet for even baking and bake for 20-25 more minutes until golden and firm to the touch.
Remove from the oven but keep the oven on. Let biscotti cool until able to handle. Using a serrated knife, cut logs into 1/2-inch wide diagonal slices. Place biscotti cut side down on baking sheet and sprinkle with more cinnamon sugar (I sprinkle both sides with cinnamon sugar). Bake again until pale golden, about 10-15 minutes.
Remove from oven and let cool.
Store in an airtight container for up to one week. Enjoy with coffee or tea the next morning :]
And now for your daily dose of adorableness…Mogget. She’s pretty sure that study time = cuddle time.
Enjoy the holiday everyone!