My cousin, Kim, is another great baker and cook in my family. She makes everything with love, usually sipping on a glass… or an entire bottle, of wine. Perhaps, that’s the secret to her success of amazing food?!
One of her baking treats has become a favorite of mine: snickerdoodle biscotti!
Biscotti is traditionally a long, hard cookie, that is twice baked and eaten by dipping it into a drink. Kim’s snickerdoodle biscotti combines the American snickerdoodle cookie flavor with the Italian hard cookie, to make a wonderful dipping cookie. Genius!
If I were in Italy, I would eat the biscotti after dinner with a special dessert wine. However, in the United States, it pairs well with a hot cup of coffee, tea or hot chocolate, whether it be morning, afternoon or evening. I always make these around Christmas time but these are great any time of year.
SERVINGS: 2 dozen
INGREDIENTS
Cookie
2 3/4 cup flour
1 cup sugar
2 tsp baking powder
1/4 tsp salt
1 Tbsp vegetable oil
1 tsp vanilla
3 large eggs
Cinnamon Sugar Topping
1 tsp cinnamon
2 Tbsp sugar
4 Tbsp milk
INSTRUCTIONS
Preheat the oven to 375 degrees. Combine the flour, sugar, baking powder and salt.
In a separate bowl, combine the vegetable oil, vanilla and eggs. Add this to the flour mixture.
Stir until well blended. Dough will be sticky.
Turn out onto a lightly floured surface and knead 7-8 times to make sure everything is combined. Divide the dough in half. Shape each half into a log about 8" long, 1" thick and 3" wide. Place both logs onto a lightly greased cookie sheet.
Brush the logs with the milk. Combine the sugar and cinnamon and sprinkle on top of the logs.
Bake 30-35 minutes, until lightly browned. Remove from oven. Let cool for 5 minutes.
Place one log at a time on a cutting board and cut with serrated knife into approximately 12-15 slices, about 1/2" each. Place cut side down onto cookie sheet.
Reduce oven temperature to 325 degrees and bake again for 10-15 minutes. The center of the cookies may be soft but they will harden as they cool.
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