Cinnamon Sugar Biscotti

Cinnamon Sugar Biscotti is one of those dependable little treats that makes an ordinary cup of coffee feel special. These twice-baked Italian-style cookies are crisp, buttery, warmly spiced, and finished with a sparkling cinnamon-sugar topping. The cinnamon runs through both the dough and the topping, giving every bite the familiar comfort of cinnamon toast with the satisfying crunch of classic biscotti.

I especially like this recipe because the ingredient list is simple, the dough is easy to handle, and the cookies keep beautifully. The first bake sets the logs, while the second bake creates that characteristic dry, crisp texture that’s perfect for dunking into coffee, tea, or hot chocolate. Cutting the logs on the diagonal also gives the cookies that traditional bakery-style appearance without any complicated shaping.

One batch makes about 40 biscotti, or 20 servings of two cookies each, so there’s plenty for a cookie tray, coffee break, or homemade gift. They’re just as welcome after dinner as they are alongside a quiet morning coffee.

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Ingredients

Biscotti Dough

2 cups all-purpose flour

1 ½ tsp ground cinnamon

1 tsp baking powder

¼ tsp salt

⅔ cup granulated sugar

6 tbsp unsalted butter, softened

1 large egg

1 large egg yolk

1 tsp vanilla extract

Cinnamon Sugar Topping

1 large egg, beaten

3 tbsp granulated sugar

1 tsp ground cinnamon

Instructions

1. Prepare the oven. Preheat the oven to 165°C / 325°F. Line a large baking sheet with parchment paper.
2. Mix the dry ingredients. Whisk the flour, 1 ½ tsp cinnamon, baking powder, and salt together in a medium bowl until evenly combined.
3. Cream the butter and sugar. In a separate mixing bowl, beat the ⅔ cup sugar and softened butter until creamy. Beat in the whole egg, egg yolk, and vanilla until smooth.
4. Make the dough. Gradually stir the flour mixture into the butter mixture. Mix just until a firm dough forms; avoid overmixing.
5. Shape the logs. Transfer the dough to a lightly floured work surface and divide it in half. Shape each half into a log approximately 9 inches long and 1 ½ inches wide. Place both logs on the prepared baking sheet and gently flatten the tops.
6. Add the egg wash. Lightly brush the tops of the logs with beaten egg.
7. First bake. Bake at 165°C / 325°F for 25-30 minutes, or until the logs are lightly golden and feel firm when gently pressed.
8. Cool before slicing. Let the logs cool for 15 minutes. Transfer them to a cutting board and use a serrated knife to cut them diagonally into ½-inch-thick slices.
9. Add the cinnamon sugar. Arrange the slices cut-side down on the baking sheet. Mix the 3 tbsp sugar with 1 tsp cinnamon, then sprinkle the mixture evenly over the biscotti.
10. Bake again. Return the cookies to the 165°C / 325°F oven for another 15-20 minutes, until dry and toasted. Transfer to wire racks and cool completely before storing.

Cooking Notes

Don’t rush the cooling period. Giving the baked logs about 15 minutes to rest makes them firm enough to slice without excessive crumbling, while still being soft enough to cut comfortably.

Use a serrated knife. A gentle sawing motion produces cleaner biscotti than pressing straight down with a chef’s knife.

Watch the second bake carefully. Biscotti continue to crisp as they cool. Remove them when they feel dry and lightly toasted rather than waiting until they become extremely hard in the oven.

For slightly softer biscotti, shorten the second bake by a few minutes. For very crisp biscotti intended for dunking, use the longer end of the baking range.

Storage: Once completely cool, keep the biscotti in an airtight container at room temperature. Keeping moisture out is the key to preserving their crisp texture.

Nutrition

The recipe yields approximately 40 cookies, or 20 servings of 2 biscotti each. For this crisp cookie, two pieces are a practical dessert or coffee-break serving.

Estimated Nutrition per Serving

Calories: 120 kcal
Fat: 4.0 g
Carb: 19.0 g
Protein: 2.0 g

Nutrition values are estimates and can vary with ingredient brands and the exact size of each biscotti.

Recipe Science

Biscotti get their distinctive texture from twice baking. The first bake cooks the flour-and-butter dough as two intact logs, allowing the egg proteins and flour starches to establish their structure. After a short cooling period, the logs are sliced and baked again. That second exposure to dry oven heat removes additional moisture, producing a crisp cookie with substantially less softness than a conventional drop cookie.

The combination of butter, sugar, eggs, and egg yolk provides richness and enough tenderness to keep the biscotti pleasantly crisp rather than unpleasantly hard. Cinnamon supplies aromatic compounds that complement browned, toasted flavors, while the cinnamon-sugar finish adds sweetness and a lightly crystalline surface. The 15-minute rest between baking and slicing is important; cutting immediately can cause breakage, while allowing the logs to cool completely can make clean slicing more difficult.

These biscotti are particularly practical for make-ahead baking because their low-moisture texture stores well in an airtight container. Vanilla can be supplemented with almond extract, and chopped nuts can be incorporated for additional texture. Based on the provided nutrition information, one two-cookie serving contains about 86 mg sodium and 2 g saturated fat, both well below 20% of their respective FDA Daily Values. Total sugar is about 9 g per serving; much of it comes from added granulated sugar, but it remains below the 20% threshold for the FDA Daily Value for added sugar.

Why You’ll Love This Recipe

• Double Cinnamon Flavor: Cinnamon appears in both the cookie dough and crunchy sugar topping for warm spice from the first bite to the last.
• Made for Coffee: The dry, crisp texture softens beautifully when dipped into coffee, espresso, tea, or hot chocolate.
• Simple Pantry Ingredients: Flour, butter, sugar, eggs, cinnamon, and vanilla do most of the work.
• Great for Sharing: A single batch makes about 40 cookies, making it useful for cookie trays and homemade gifts.
• Excellent Keeper: The twice-baked texture means these cookies maintain their crunch when properly stored.

FAQ

• Why did my biscotti crumble when I sliced them? They may have been cut while too hot, allowed to cool too long, or sliced with too much downward pressure. Rest the logs for about 15 minutes, then use a serrated knife with a gentle sawing motion.
• Can I make the biscotti less crunchy? Yes. Reduce the second baking time slightly. They’ll remain crisp around the edges while retaining a little more tenderness in the center.
• Can I make the dough ahead of time? Yes. Prepare and shape the dough ahead, cover it well, and refrigerate it. Let it sit briefly at room temperature if necessary before baking so the logs bake evenly.
• Can I add nuts? Absolutely. Chopped pecans, walnuts, or almonds pair especially well with cinnamon. Keep additions modest so the logs remain easy to slice.
• How should I store cinnamon biscotti? Cool the cookies completely before transferring them to an airtight container. Any trapped warmth can create condensation and soften their crisp texture.

Conclusion

These Cinnamon Sugar Biscotti are proof that a handful of familiar ingredients can become something genuinely special. Cooking and baking are always a journey, so don’t hesitate to adjust the crunch, spice, or add-ins until they’re exactly right for your table.

What will you dunk yours in first: coffee, tea, or hot chocolate? Happy baking, from my kitchen to yours!