Ingredients
Equipment
Method
- Preheat your oven to 350°F and prepare a large baking sheet by lightly greasing it or lining it with parchment paper. This ensures your biscotti won’t stick and will bake evenly.
- In a medium-sized bowl, use an electric mixer to beat the butter, brown sugar, salt, vanilla, and baking powder together until the mixture is smooth and creamy. The color should lighten slightly, indicating it’s well mixed.
- Add the eggs one at a time, mixing well after each addition. The batter may look a little curdled, but don’t worry; this is perfectly normal.
- Lower the mixer speed and gradually add in the flour, cinnamon, cinnamon chips, and walnuts (if using). Mix until everything is just combined. The dough will be soft and sticky but should hold its shape when dropped from a spoon.
- Transfer the dough to your prepared baking sheet, shaping it into a rough log about 14 inches long, 2½ inches wide, and ¾ inch thick. This will be the base shape of your biscotti.
- Place the baking sheet in the oven and bake for about 25 minutes. Once baked, the log should appear slightly golden. Remove it from the oven and let it cool on the pan for anywhere from 5 to 25 minutes.
- Five minutes before cutting, lightly spritz the log with water from a spray bottle to soften the crust. This step is crucial for easier slicing.
- After cooling, reduce the oven temperature to 325°F. Wait another 5 minutes, then slice the log into ¾ inch pieces. Make sure to cut straight up and down so they maintain their shape while baking.
- Set the sliced biscotti upright on the baking sheet. This allows them to bake evenly. Bake for an additional 25 minutes.
- Once baked, remove them from the oven and transfer the biscotti to a wire rack to cool completely. This step is essential for achieving that perfect crunch.
Notes
Cinnamon chips are available at some grocery stores next to the chocolate chips. Hershey's makes them. You can also order them online. Butterscotch chips may be substituted.
This recipe is nut-free if you leave out the nuts!
Store the biscotti in an airtight container, to preserve their texture. If they aren't as crunchy as you'd like (and the weather is dry), store them uncovered, overnight, to continue drying. Biscotti can be stored at room temperature for 1 week; for longer storage, wrap airtight and freeze.