Yield: 20

Snickerdoodle Biscotti


  • 6 Tbsp butter, softened
  • ¾ cup sugar
  • 2 eggs
  • 1 tsp vanilla extract
  • 2 cup flour
  • 1 tsp baking powder
  • 1 ½ tsp cinnamon
  • ¼ cup pecans, chopped
  • 2 Tbsp 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.

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