Deanna left today and a Recipe for Cinnamon Roll Biscotti

 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 

by Heather H. of Kitchen Concoctions: www.kitchen-concoctions.com 

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.