Snickerdoodle Biscotti

Snickerdoodle Biscotti – Introducing the perfect pairing for your morning coffee! No one can resist crunchy homemade biscotti, especially when it’s dusted with cinnamon sugar!

Snickerdoodle Biscotti
We had some friends come stay with us for Memorial Day weekend. One of our favorite activities included sitting on our back porch in the morning with our coffee and biscotti. In the past, I would buy a big tub of Costco biscotti before company came over. Then, we’d spend every morning nibbling the crunchy cookies over some good conversation. 

Homemade Biscotti

But last fall I experimented by making my own! Pumpkin Spiced and Chocolate Peppermint were the first two flavors I tried with massive success. Goodbye Costco cookies, hello crunchy crispy homemade biscotti! 

I thought about making one of those two varieties, but wanted something without such a seasonal flare. Plus, with all the baking I was doing I wanted to use ingredients I already had on hand. I always have plenty of cinnamon in the spice covered and heaven forbid I ever let the sugar supplies run low, so Snickerdoodle Biscotti was the natural result! 

What are biscotti?

Biscotti are so much more than crunchy cookies! Italian in origins, this dense biscuit-like baked good is baked twice. The two step baking process gives it a signature toasty crunchy flavor that’s unlike anything else.

A biscotto (technically the singular form of biscotti), is lightly sweetened and traditionally served with coffee or tea. 

 Snickerdoodle Biscotti

For this Biscotti recipe, I opted to not only sprinkle the top of the dough with cinnamon and sugar before baking, but to fold some chopped pecans into it as well.

It was love at first bite. Simple and kissed with cinnamon, Snickerdoodle Biscotti have become my standard year-round biscotti! The crunchiness of the pecans adds a wonderful touch. 

Biscotti Recipe

Biscotti is such an easy thing to make too! Did you know that? Once you learn how to make biscotti, you may never buy the store bought ones again. 

Don’t be fooled by the number of steps in the recipe. The sticky biscotti dough comes together easily, then it’s a simple matter of shaping, baking, slicing and baking again. 

Before I forget to mention it: baking a batch of these will fill your kitchen with the most enticing cinnamon aroma! I could hardly wait for these to cool so I could give them a taste. 

When you dip your perfect Snickerdoodle Biscotti into your steaming cup of coffee, you’ll be glad you learned how to make biscotti cinnamon cookies. 

How to Make Biscotti

First, make a sticky dough: 

Start by beating together butter and sugar, then adding  flour, baking powder, cinnamon and pecans. The dough will be VERY sticky! Don’t worry–it’s supposed to be this way.

Divide the dough in half and form it into logs about 3/4 inch high on a baking sheet. Now add, a mixture of cinnamon sugar for that classic snickerdoodle flavor. 

First bake:

Unlike most cookies, these cookies bake TWICE. Once before you shape them, and once after for the toasty crunchy flavor quintessential to biscotti.

Bake the biscotti logs for about 25 minutes then remove them from the pan and let them cool for a bit. Cut the logs into even slices and place them back on the baking sheet face up.

Second bake:

Bake for 10 minutes, flip and bake again until golden brown.

Let cool and enjoy!

How to store biscotti

Once cooled, you can eat the cookies right away or store them in an airtight container. These Snickerdoodle Biscotti will keep well for about 2 weeks after baking. 

Can this be made without nuts?

Absolutely. If you don’t have any pecans on hand or prefer not to use them, just proceed with the recipe as directed and leave the nuts out. I happen to love the crunchy pieces of nut in each bite, but Snickerdoodle Biscotti would taste good without them, too. 

When do you serve biscotti?

Truthfully speaking, I think of biscotti as an anytime food. My favorite way to enjoy it is as a breakfast treat! Snickerdoodle Biscotti, with their sprinkling of cinnamon sugar, aren’t too sweet but add the perfect “something” to my morning ritual.

I love nothing more than the satisfaction of dunking one of these crunchy cookies into my coffee! It gets a bit soft and toothsome and the cinnamon and coffee bean flavor combo is to die for. 

Having a dinner party? You’ll feel so elegant when you offer your guests some after dinner coffee with a biscotti balanced on the saucer! 

This easy biscotti recipe would be perfect for your next coffee date with a friend. Or stick them on a plate for your Father’s Day brunch. . . or be like me and sneak one from the container anytime you walk by the kitchen. 

However you enjoy Snickerdoodle Biscotti, I know you’ll find them as irresistible as I did! 

Yield: 20

Snickerdoodle Biscotti

Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour

Snickerdoodle Biscotti – Introducing the perfect pairing for your morning coffee! No one can resist crunchy homemade biscotti, especially when it’s dusted with cinnamon sugar!


  • 6 Tablespoons butter, softened
  • ¾ cup granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1 ½ teaspoons cinnamon
  • ¼ cup pecans, chopped
  • 2 Tablespoons cinnamon/sugar mixture


  1. In mixing bowl, beat butter and sugar until combined. Beat in eggs and vanilla.
  2. Add flour, baking powder and cinnamon. Fold in pecans. Divide dough in half (will be very sticky). Shape into two 10x3inch logs onto a parchment paper lined baking sheet. Pat it flat, so it’s only about ¾ inch high. Sprinkle with cinnamon sugar mixture.
  3. Bake in a 350 degree oven for 25 minutes. Remove and cool on pan about 10-15 minutes. Slice one inch slices (about 10 slices per log). Lay upright on baking sheet and cook an additional 10 minutes. Flip biscotti to opposite side and cook another 10 minutes. Remove and cool completely. Store in airtight container.


  • Store biscotti in airtight container at room temperature for up to two weeks.
  • Nut Free? Leave them out if you prefer!
  • See blog post for more recipe tips and tricks.

Nutrition Information:



Serving Size:

1 biscotti

Amount Per Serving: Calories: 126Total Fat: 5gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 28mgSodium: 59mgCarbohydrates: 19gFiber: 1gSugar: 9gProtein: 2g

*Nutrition facts are an estimate and not guaranteed to be accurate. Please see a registered dietitian for special diet advice.

Did you make this recipe?

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About Aimee

Aimee is a dessert lover (specifically rice krispie treats), workout enthusiast, self-taught foodie, and recipe creator.

Learn more about Aimee.

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Posted on May 31, 2012

Comments & Reviews

  1. Hubby and I enjoy one each morning with our coffee.  I should make other flavors, but why mess with perfection?  Thank you!

  2. This was my first time making and tasting biscotti. I love snickerdoodles so I thought I’d give this recipe of yours a shot. I made a few alterations though, like using light margarine (despite how it sounds I’ve used it to make snickerdoodles before and they come out amazing, my family cannot seem to hold back and a batch of 48 can be gone in two days!), as well as using only 1tbsp of cinnamon sugar to top it instead of two, with a pinch of nutmeg. In my opinion you can’t have snickerdoodles without a little nutmeg. I also didn’t use pecans since this was my first time having biscotti and I’m not the biggest nut fan.

    Anyways, I just had to let you know that they turned out AMAZING! I LOVE biscotti thanks to you and this recipe. I will definitely be using it often so I can have it with my tea or coffee or even hot chocolate. I just can’t get over how good these taste! Beautiful! Perfect recipe! You deserve all the awards for this one! I can’t wait to share these with my family and friends! I will HAVE to check out your other recipes. Thank you so much for posting this one and coming up with it.

    1. Awww shucks you’re making me blush! So glad your biscotti turned out delicious. I have half a dozen more biscotti recipes on the blog, check em out!

  3. Making these right now and was wondering if I did something wrong as they didn’t seem to rise much. Your picture shows them to have risen while baking. They smell great though…can’t wait for them to come out of the oven to try them.

      1. They were PERFECT, and so very yummy!! I was thinking they would rise more but once they were done, there were just as I pictured them to be. I will be making the other varieties in the near future.

    1. Stephanie,
      Thanks for the feedback. So glad you like them! Definitely one of my favorite varieties!!

  4. Oh I love making biscotti! I give it out in gifts with coffee at Christmas – our faves are Dried Cranberry and Double Chocolate Walnut. But I MUST try this one – yumm!!! It might become a new addition to the gifts this year!

  5. I saw these the other day on pinterest and scrolled past them, then completely lost them – glad I found the recipe again! Thanks for sharing, love biscotti and this combination of ingredients sound amazing.

  6. I love Snickerdoodles!! I never thought of them as biscotti! That is so perfect!! I’m pinning this for future making!!

  7. Biscotti has become one of my favorite things! This version sounds delicious! BTW – I love the Costco kind!

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