So sad to see her leave but she will be back LOL Mom, Dad , Sam, her and I all went to Golden Coral for brunch before she left.
Cinnamon Roll Biscotti
Prep Time: 20-25 minutes Bake Time: 50 minutes Wait Time: 30 minutes Yields: about 15-18 large biscotti
A delightful cross between a sweet breakfast pastry and a popular Italian cookie!
Ingredients:
Biscotti:
2 cups unbleached all-purpose flour
1/2 teaspoon ground cinnamon
1 teaspoon baking powder
1/4 teaspoon salt
6 tablespoons unsalted butter, at room temperature
1/3 cup granulated sugar
1/3 cup light brown sugar
2 large eggs
1 ½ teaspoons vanilla
Cinnamon Sugar Filling:
1/3 cup granulated sugar
2 teaspoons ground cinnamon
3 tablespoons butter, melted
Glaze:
1 cup powdered sugar
1-2 tablespoons half and half or milk
½ teaspoon vanilla
Directions:
Preheat oven to 325 degrees F. Line baking sheet with parchment paper and set aside.
For biscotti, stir together flour, cinnamon, baking powder and salt in a medium bowl. Set aside.
Using
an electric mixer or stand mixer, cream together the butter and both
sugars until light and fluffy. Scrape down the sides of the bowl and
beat in the eggs, one at a time, mixing well after each addition. Beat
in the vanilla extract and mix well. Slowly mix in the dry ingredients
into the butter mixture, a little at a time. Continue mixing until all
the flour has been added and a slightly stiff dough is formed. Divide
the dough into two equal portions.
Using
floured hands and fingers (so the dough does not stick), turn half of
the dough onto the prepared baking sheet and shape into a rectangle
about 10-12 inches long by 2-3 inches wide (it will expand as it bakes).
Place a
sheet of parchment paper on top of the counter and repeat rectangle
making process with remaining dough, making sure both logs of dough are
similar in shape and size.
For
the cinnamon sugar filling, in a small bowl stir together cinnamon and
sugar. Brush the top of both logs of dough with a generous amount of
melted butter. Sprinkle a generous 3-4 tablespoons of the cinnamon sugar
mixture evenly over melted butter, making sure all the dough is
covered.
Carefully
lift the log of dough off the counter and place it cinnamon sugar side
down, on top of the dough on baking sheet; lining up the dough as best
as possible. Remove the parchment paper and tuck the top layer of dough
under the bottom layer of dough to seal the edges; making sure the sides
and top are smooth and uniform. Brush the outer dough with remaining
butter and sprinkle with 1-2 tablespoons cinnamon sugar mixture.
Bake
in preheated 325 degree oven for 20 minutes. Rotate the cookie sheet,
for even baking, and bake for an additional 10-15 minutes, or until
biscotti is golden brown and firm to the touch.
Remove
from the oven, and reduce oven to 300 degrees F. Let biscotti cool for
10-15 minutes, or until able to handle. Using a serrated knife, cut the
biscotti log, using a straight up and down motion, into about 15-18
pieces, 1/2-inch wide.
Place
biscotti cut side down on baking sheet. Return sliced biscotti to 300
degrees F oven. Bake for 5-10 minutes. Remove from oven. Using a
spatula, carefully flip biscotti over. Return to oven and bake an
additional 5-10 minutes until light golden brown.
For
glaze, in a small bowl whisk together powdered sugar, half and half or
milk, and vanilla, adding additional milk or powdered sugar to get
desired consistency. Allow biscotti to cool completely, then drizzle
with glaze. Allow glaze to harden, about 20-30 minutes then wrap
biscotti in plastic bags for gift giving or store in an airtight
container for up to one week.
