Cinnamon-Sugar Biscotti

Nothing goes better with an afternoon Americano, than crunchy Biscotti.

And cinnamon and sugar seemed to be the appropriate way

to spice up this Biscotti recipe. 

Cinnamon-Sugar Biscotti  

Adapted from Martha Stewart

Dough:

2 cups all-purpose flour
3/4 cup sugar
2 teaspoons baking powder

1 tsp lemon juice

1/4 teaspoon salt
1 cup pecans
1 1/2 tsp cinnamon
3 large eggs
2 teaspoons vanilla extract

Topping:

1/4 cup sugar

1 tsp cinnamon

1 egg, beaten with a splash of water

Directions:

1. Preheat oven to 350 degrees. 

2. In a large mixing bowl, whisk together flour, 3/4 cup sugar, baking powder, cinnamon and salt. Stir in pecans.

3. In a small bowl, whisk together eggs and vanilla; stir into flour mixture. Dough will look VERY dry but will come together when kneaded... trust me. 

4. Transfer dough to a lightly floured work surface; knead until smooth. Divide dough in half; shape into two logs, each about 1 inch high and 3 inches wide. 

5. Place on a parchment lined baking sheet. Mix the topping sugar and cinnamon together in a small bowl. Brush with egg water mix and sprinkle with cinnamon & sugar mix.

6. Bake until logs are puffed and outside is firm, about 30 minutes. Transfer to a wire rack to cool completely, about 2 hours.

7. Using a serrated knife, thinly slice the logs crosswise,1/4 inch thick. Lay slices on two parchment-lined baking sheets. Bake until crisp and lightly golden, rotating pans and turning biscotti over halfway through, 20 minutes total. 

8. Cool completely before serving and enjoy.