Bake a batch of warm cinnamon biscotti and fill your home with a cozy, irresistible aroma. Take a bite and enjoy these delightful treats.
This recipe is simple and forgiving. Although biscotti traditionally means “twice baked,” this version yields a slightly softer interior with a pleasant crunchy exterior—perfect for dunking in coffee or tea. My family prefers them a bit softer, and these disappear quickly. They’re also ideal for lunch boxes and snacks on the go.
Simple Cinnamon Almond Biscotti
Yields 24 biscotti cookies
Ingredients:
- 1 cup granulated sugar
- 1 cup packed brown sugar (light or dark)
- 1/2 cup sliced almonds, lightly crushed
- 2 large eggs
- 1 large egg white
- 1/3 cup canola or avocado oil (avocado oil adds a buttery note)
- 2 tsp ground cinnamon
- 2 1/2 cups all-purpose flour (or substitute 1/2 to 1 cup whole wheat pastry flour for added fiber)
- 2 tsp baking powder
- 1/4 tsp baking soda
- 2 tsp vanilla extract
- 1/2 tsp fine sea salt or kosher salt
- 2 tsp coarse sugar (optional, to sprinkle on top before baking)
Directions:
- Preheat the oven to 375°F (190°C). Line a baking sheet with parchment paper and set aside.
- In a large bowl using a handheld mixer, combine the granulated sugar, brown sugar, oil, eggs, egg white, vanilla, salt, and cinnamon. Mix until blended.
- Gradually add the flour along with the baking powder and baking soda, mixing until incorporated.
- Fold in the crushed almonds.
- Mix just until combined—avoid overmixing to keep the biscotti tender inside.
- Divide the dough in half. On the prepared baking sheet, shape each half into a log about 1/4 inch thick. Leave plenty of space between the logs as they will spread slightly while baking.
- Bake for 25–30 minutes, until the tops are set. Remove from the oven and let the logs cool on the baking sheet for 15–20 minutes.
- Transfer the cooled logs to a cutting board. Slice each log in half lengthwise, then cut each half into about six slices to yield roughly 24 biscotti. For a crispier biscotti, arrange the slices on the baking sheet and bake an additional 8–12 minutes, flipping once, until golden and dry. Otherwise, enjoy them as a softer-style biscotti. Enjoy!
