I love making food to give as gifts and this Brown Sugar Cinnamon Biscotti is perfect for giving. I made some for my mother and she went crazy over it. I meant to make her some for Mother's Day but never had the chance to make it. I've been promising her since then to make her a batch. (Yes, I know it's now July and I'm currently in the running for worst daughter ever) :)
I love this recipe. The brown sugar is awesome and cinnamon is my favorite spice. While I'm not crazy about biscotti in general, I really liked this one. It's definitely a keeper.
Now if I can just find the time to make my mom a big batch.
Brown Sugar Cinnamon Biscotti
Recipe from The King Arthur Flour Cookie Companion
6 tablespoons unsalted butter
2/3 cup brown sugar
1/4 teaspoon salt
1 teaspoon vanilla extract
1 1/2 teaspoon baking powder
2 eggs, large
2 cups all-purpose flour
2 teaspoons cinnamon
1 cup cinnamon chips
1 cup chopped walnuts, toasted (if you want)
Preheat the oven to 350 degrees.
In a medium-sized bowl, beat the butter, brown sugar, salt, vanilla, and baking powder until the mixture is smooth and creamy. Beat in the eggs; the batter may look slightly curdled. Lower the mixer speed, add the flour and cinnamon and mix until smooth. Next, stir in the cinnamon chips and toasted walnuts. The dough will be quite soft and sticky, but should hold its shape when you drop it from a spoon.
Transfer the dough to the prepared baking sheet, shaping it into a rough log about 14 inches long. It will be about 2 1/2 inches wide and about 3/4 inch thick.
Bake the dough for 25 minutes. Remove it from the oven and let cool on the pan anywhere from 5 to 25 minutes. Five minutes before cutting, use a spray bottle filled with room temperature water to lightly but thoroughly spritz the log, making sure to cover the sides as well as the top. Softening the crust helps make slicing the biscotti easier.
Reduce the oven temperature to 325 degrees. Wait another 5 minutes, then cut the biscotti into 1/2 to 3/4 inch slices. How thick you slice them depends on a number of factors. This recipe, without nuts or any add-ins, is easy to slice thin. Once you start adding chips, almonds, raisins, and other chunky ingredients, a 3/4 inch slice is more realistic. When you're slicing, be sure to cut straight up and down, if you cut at an angle, biscotti may be thicker at the top than the bottom, and they'll topple over during their second bake.
Set the biscotti upright on the prepared baking sheet. Bake for 25 minutes. Remove from the oven and transfer them to a rack to cool.
Store the biscotti in an airtight container, to preserve their texture. If they aren't as crunchy as you'd like, store them uncovered, overnight, to continue drying. Biscotti can be stored at room temperature for 1 week; for longer storage, wrap airtight and freeze.