This is my mom’s straightforward and uncomplicated recipe for sushi rice. can be changed to suit your tastes.
| Prep Time: | 20 mins |
| Cook Time: | 40 mins |
| Additional Time: | 15 mins |
| Total Time: | 1 hr 15 mins |
| Servings: | 20 |
| Yield: | 40 cookies |
Ingredients
- 2 cups all-purpose flour
- 1 ½ teaspoons ground cinnamon
- 1 teaspoon baking powder
- ¼ teaspoon salt
- ⅔ cup white sugar
- 6 tablespoons butter
- 1 large egg
- 1 large egg yolk
- 1 teaspoon vanilla extract
- 1 large egg, beaten
- 3 tablespoons white sugar
- 1 teaspoon ground cinnamon
Instructions
- Preheat the oven to 325 degrees F (165 degrees C). Line a baking sheet with parchment paper.
- Sift together flour, 1 1/2 teaspoons cinnamon, baking powder, and salt; set aside.
- In a medium bowl, cream together 2/3 cup sugar and butter. Beat in egg, egg yolk, and vanilla. Stir in flour mixture.
- On a lightly floured surface, divide dough in half. 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 beaten egg.
- Bake in the preheated oven until golden and firm to the touch, 25 to 30 minutes. Cool for 15 minutes.
- On a cutting board, slice each log crosswise at a diagonal into 1/2-inch-thick slices using a serrated knife. Place cut-side down onto the baking sheet. Combine 3 tablespoons sugar and 1 teaspoon cinnamon in a small bowl; sprinkle over biscotti.
- Return to the oven until toasted, 15 to 20 more minutes. Cool on wire racks and store in an airtight container.
Nutrition Facts
| Calories | 120 kcal |
| Carbohydrate | 19 g |
| Cholesterol | 38 mg |
| Dietary Fiber | 1 g |
| Protein | 2 g |
| Saturated Fat | 2 g |
| Sodium | 86 mg |
| Sugars | 9 g |
| Fat | 4 g |
| Unsaturated Fat | 0 g |
Reviews
Delicious and easy to make. I followed the suggestions of other reviewers and used two whole eggs. The dough was easy to shape into logs on the tray. I love cinnamon toast and this kicks it up a knotch.
I’ve made biscotti before but this is one of my faves. Simple and delicious. I like to add sliced almonds to the mix for that little something extra. Love em.
I took the advice of another reviewer and creamed the sugar and butter together very well and used two full eggs. I also only added the flour mixture by 1/4 cup increments as also suggested. The mixture was not crumbly at all. I added dry cranberries and it came out great. I have never made biscotti before but will continue to use this recipe as a base recipe. I was thinking about adding chopped dates and almonds next time.
They looked very nice, and the taste was not bad, however I felt it was a little bland tasting.
Read the reviews. Dough is the crumbliest I’ve ever made. I would try again by adding a whole egg instead of just a yolk.
This is a new Christmas favorite.
I added more cinnamon than called for and flipped them once cut into slices to toast both sides. But super easy
I’ve made these twice and they turn out great. Yes, the dough is quite dry but it still turns out nice. I skip the cinnamon-sugar dip as it makes them messy and they are still cinnamony good. I’m a baker and this recipe is pretty fool proof
Omg I love this recipe. It’s soooo easy and really fun!
I made this about an hour ago, it didn’t really end up as well as she describes. It is super soft (although I cooked it for 30 minutes) and doesn’t have a biscotti texture, but It might just be me. Try this recipe out, although soft, it is super delicious.
Will make again
These are delicious and my family’s favorite!
I made these for Christmas and the only changes were 2 full eggs and some cardamom with the cinnamon. They will be a Christmas staple. Delicious!
Hubby declared this a winner! I did, however, make changes due to reading the reviews. I added extra cinnamon to give more flavor. I did not form logs on a floured surface as I felt that would make them more dry; rather, I formed the logs with wet hands and a spatula. I used two eggs in the recipe and did not brush them with a beaten egg. Other than a touch of cinnamon and changing the way I formed the logs, I followed the recipe and it was YUMMY! I sprinkled both sides with the cinnamon sugar. Thank you SARA LEE for sharing.
This is the best and easiest biscotti recipe I’ve found. I’ve made it twice in the last week and several time before. I always have the ingredients on hand and it makes my apartment smell so good. I don’t like super hard biscotti so I take it out 5 minutes or so beforehand. It’s still nice and crispy though. This is definitely one of my favorite recipes!
a favored recipe for several years !
This recipe is very different from the biscotti recipes I’m used to.. But decided to make as written. It was only Okay. I love the Cinnamon sugar topping. However the consistency of this biscotti is odd, too too crumbly and easily breaks (not in a good way). I wouldn’t make a written again.. But i will use the Cinnamon sugar topping topping to sprinkle on a regular vanilla biscotti. I recommend using 2 whole eggs instead.
These turned out excellent…kind of like an Italian Snickerdoodle! I served them last night for dessert, thinking I’d have tons left over to enjoy next week. WRONG!!!! I was barely able to save a couple for my morning coffee today!!! My husband agrees, this recipe is a KEEPER!!!
I will def do it again, added 2 whole eggs as other mentioned, and the dry mix little by little, the dough was smooth and easy to hold. After cooled I added melted chocolate on the bottom just to give it an extra kick and its more appealing fo the kids, just let the chocolate harden again and enjoy.
Biscotti seemed a bit intimidating at first, but was surprisingly very easy. I didn’t change a thing in the recipe and these came out perfect. Enjoyed them with my morning coffee.
Can’t say I liked them – although dipped into coffee it was ok. The yield is off: the recipe made 20 cookies rather than 40.