This is an Italian version of cinnamon toast. Everyone is sure to enjoy these!

Recipe Summary

Servings:
20
Yield:
40 cookies
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Ingredients

20
Original recipe yields 20 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 325 degrees F (165 degrees C). Line baking sheets with parchment paper.

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  • Sift together the flour, 1 1/2 teaspoon cinnamon, baking powder and salt, set aside. In a medium bowl, cream together the 2/3 cup sugar and butter. Beat in 1 egg, egg yolk and vanilla. Stir in the dry ingredients.

  • On a lightly floured surface, divide dough into two pieces. Roll each piece into a log about 9 inches long and 1 1/2 inches wide. Place logs on the prepared baking sheet and flatten slightly. Brush with the beaten egg.

  • Bake for 25 to 30 minutes in the preheated oven, until golden and firm to the touch. Cool for 15 minutes.

  • On a cutting board, slice each log crosswise at a diagonal into 1/2 inch slices, using a serrated knife. Place back on the baking sheet, cut side down, and sprinkle with a mixture of the remaining cinnamon and sugar. Return to the oven for an additional 15 to 20 minutes, until toasted. Cool on wire racks, and store in an airtight container.

Nutrition Facts

120 calories; protein 2.1g 4% DV; carbohydrates 18.5g 6% DV; fat 4.3g 7% DV; cholesterol 38mg 13% DV; sodium 85.7mg 3% DV. Full Nutrition

Reviews (206)

Read More Reviews

Most helpful positive review

Rating: 5 stars
08/24/2009
I reviewed this recipe awhile ago (I loved it then and still do!)and wanted to post that after making it many times I have figured out the secret to making the dough not so crumbly! If you follow the recipe exactly make sure that you cream the butter and the sugar together very well and then mix in the eggs and vanilla. Mix the flour baking soda salt and cinnamon in a seperate bowl as directed. When you add the flour mixture to the sugar butter and eggs don't add more than 1/4 cup at a time and blend it in well. It will still be a dry dough (it's supposed to be) but it won't be as crumbly and hard to work with. You can easily knead it on the table and form it into logs this way without it falling to pieces on you..... just thought that I would share! Good luck with yours this really is a great recipe! I have recently tried a new twist. I keep the recipe the same but don't add the cinnamon. I substitute about 1-1/2 cups dried cranberries (crasins) and about 1/2 a bag of white chocolate chips! They are the new favorite! Read More
(245)

Most helpful critical review

Rating: 2 stars
01/08/2010
Meh. Not bad but not remarkable. Won't make again. Read More
(5)
264 Ratings
  • 5 star values: 183
  • 4 star values: 57
  • 3 star values: 16
  • 2 star values: 3
  • 1 star values: 5
Rating: 5 stars
08/24/2009
I reviewed this recipe awhile ago (I loved it then and still do!)and wanted to post that after making it many times I have figured out the secret to making the dough not so crumbly! If you follow the recipe exactly make sure that you cream the butter and the sugar together very well and then mix in the eggs and vanilla. Mix the flour baking soda salt and cinnamon in a seperate bowl as directed. When you add the flour mixture to the sugar butter and eggs don't add more than 1/4 cup at a time and blend it in well. It will still be a dry dough (it's supposed to be) but it won't be as crumbly and hard to work with. You can easily knead it on the table and form it into logs this way without it falling to pieces on you..... just thought that I would share! Good luck with yours this really is a great recipe! I have recently tried a new twist. I keep the recipe the same but don't add the cinnamon. I substitute about 1-1/2 cups dried cranberries (crasins) and about 1/2 a bag of white chocolate chips! They are the new favorite! Read More
(245)
Rating: 5 stars
09/24/2008
I'm from an Italian family so we know our biscotti! I love cinnamon so I thought these biscotti were delicious. However, I followed this recipe exactly as written & the dough is way too crumbly. I added 1 more whole egg to bind it all together & the consistency was perfect. You can also add some chopped hazelnuts for a little bit of crunch. Read More
(136)
Rating: 5 stars
12/14/2003
I thought this was great. I made it twice and the second time I made it for my diabetic grandpa and this is so far the first biscotti recipe that has worked with a sugar substitute. My grandpa and I are both very thankful for this recipe! Read More
(74)
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Rating: 5 stars
04/13/2003
This is a fantastic recipe that turns out every time! A mocha just isn't a mocha without a little biscotti to accompany it. I don't bother with 1 egg yolk i just use two whole eggs. Also sometimes I like to drizzle the toasted slices with some melted chocolate right when they come out of the oven. This is a winner! Read More
(45)
Rating: 5 stars
01/04/2005
This is the best biscotti I have ever had (and being Italian) I have made a lot -- glowing reviews on this. I did add 2/3 cup of Hershey Cinnamon chips and that was a nice touch. Read More
(22)
Rating: 4 stars
01/01/2007
This was my first time making biscotti. I altered the recipe a bit using half vanilla and half almond extract. The dough shaped up nicely and was easy to slice out of the oven before toasting. The taste is a tiny bit bland next time I will add orange or lemon zest and perhaps some almonds. I will be making this biscotti again! Read More
(21)
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Rating: 5 stars
11/30/2007
This was very easy and inexpensive to make. I followed the directions exactly and took this to a cookie exchange. I heard nothing but good comments! I even heard a guy there say "I'm getting this recipe so my wife can make these for me!" My 10 year old son wants to eat the dough while I make them. His comment: "This dough is heaven!" I drizzled the biscotti with melted white almond bark. They were so pretty! Read More
(18)
Rating: 4 stars
01/23/2007
Very good flavor. Just sweet enough. My dough was really dry so I added an extra egg white. With the extra moisture it was just fine. Someone else mentioned baking them for only 5 minutes the first time because they crumbled when cutting after 15 minutes. I would agree and will try baking them 5-10 minutes next time. Read More
(16)
Rating: 5 stars
11/30/2007
I brought these to a potluck dinner party and came home with an empty platter! These are fantastic! I am not a big fan of the "teething biscuit" hardness of many biscotti so I undercooked by a couple minutes and got a wonderfully crispy (but not rock-hard) biscotti. I will definitely be making these again. Thank you for the great recipe! Read More
(16)
Rating: 2 stars
01/08/2010
Meh. Not bad but not remarkable. Won't make again. Read More
(5)