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!
In mixing bowl, beat butter and sugar until combined. Beat in eggs and vanilla.
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 3/4 inch high. Sprinkle with cinnamon sugar mixture.
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.
Notes
Store biscotti in airtight container at room temperature for up to two weeks.
Nut Free? Leave them out if you prefer!
Be sure to use softened butter so it will cream properly with the sugar in the first step. If the butter is too cold and hard, this step will be more difficult than it needs to be.
When cutting your biscotti after the first bake, slice through it gently using a serrated knife for clean-edged cuts.
Don’t leave your biscotti out to cool for too long after its first bake. It’s much easier to cut when it’s still warm, but not hot. This will help to prevent breakage during cutting.
If you have a cooling rack, letting your finished biscotti cool there will allow it to dry out even better.