It’s not surprising that the majority of the memories I carry with me about my Grandma and Grandpa involve food. Homemade pizza, mini shells, cream puffs and the best cauliflower I’ve ever tasted, just to name a few. I think they would be proud to know the impression their cooking left on me. A lot of the recipes on our blog are inspired by my Grandma and Grandpa. This Biscotti, albeit loosely, is no exception.
My love of anise comes from my Grandma, or at least I think it does. I remember her always having two snacks: anise hard candies and Stella D’Oro Anisette Toasts. The Anisette Toasts were my absolute favorite. It’s always what comes to mind first when Biscotti are mentioned. For anybody that doesn’t already know, Biscotti are simply twice baked biscuits.
Here’s the problem…anise is one of those love-hate ingredients. I think most people hate it. I love anise…but is anybody with me? Anybody? Anybody? That’s what I thought. So when Kara and I decided to try out Biscotti we decided on cinnamon-sugar instead. Although Anisette Biscotti are still where it’s at in my world.
Although generally enjoyed with coffee and tea since they are hard, I’m not embarrassed to admit that while I lay in bed writing this post (and simultaneously watching The Voice finale) I am eating Greek yogurt with fruit and crumbled up Biscotti on top. My take on granola, but even better. These Cinnamon Toast Biscotti are a close second to my all-time favorite, Anisette Biscotti!!
Yield: about 30
2 cups all-purpose flour
1 ½ teaspoons ground cinnamon
1 teaspoon baking powder
¼ teaspoon kosher salt
½ cup sugar
½ cup light brown sugar, firmly packed
6 tablespoons unsalted butter, at room temperature
2 large eggs, at room temperature
1 teaspoon vanilla
1 egg, for glazing
2 tablespoons sugar
¾ teaspoon ground cinnamon
Preheat the oven to 325 degrees F. Line 2 baking sheets with parchment paper.
In a medium bowl, whisk together flour, 1½ teaspoons cinnamon, baking powder and salt. In the bowl of a stand mixer fitted with the paddle attachment, cream butter and both sugars until light and fluffy. Add the eggs, one at a time, scraping down the bowl between additions. Mix in the vanilla, then gradually mix in the dry ingredients.
Transfer the dough to a lightly floured work surface. Shape the dough into an 18-inch long and 1½-inch wide log. Transfer the logs to separate baking sheets. In a small bowl, whisk the remaining egg; brush the logs with beaten egg.
Bake until golden brown, about 35 to 40 minutes. The dough will be slightly soft. Allow to cool on baking sheets for 20 minutes. Keep your oven at 325 degrees F as these will go back in the oven.
In a small bowl, mix 2 tablespoons sugar and ¾ teaspoon cinnamon. Using a serrated knife, cut the logs into ¾ inch wide diagonal slices. Place the cut Biscotti cut side down back on the baking sheets.
Sprinkle ¼ teaspoon cinnamon-sugar mixture over each Biscotti. Return to oven and bake for another 20 minutes. Biscotti will be just slightly soft in the center, but will harden as they cool. Cool completely on baking sheets. Store in an airtight container or Ziploc bag.
Source: slightly adapted from The Galley Gourmet