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92% would make again

Cinnamon Toast Biscotti

These twice-baked biscotti are sprinkled with cinnamon and turbinado sugar for a sweet and satisfying crunch. They’re perfect dipped in a hot mug of coffee or tea, or pair with your favorite ice cream!

Tasty Team
Total Time

1 hr 15 min

1 hr 15 min

Prep Time

3 minutes

3 min

Cook Time

1 hr 12 min

1 hr 12 min

Total Time

1 hr 15 min

1 hr 15 min

Prep Time

3 minutes

3 min

Cook Time

1 hr 12 min

1 hr 12 min

Ingredients

for 24 biscottis

Biscotti

  • 3 cups all purpose flour (375 g)
  • 2 teaspoons baking powder
  • 1 teaspoon kosher salt
  • ½ stick unsalted butter, room temperature
  • 1 cup granulated sugar (200 g)
  • 1 tablespoon McCormick® Ground Cinnamon, divided, plus 2 teaspoon
  • 2 large eggs
  • ¼ cup whole milk (60 mL)
  • 1 stick unsalted butter, melted
  • 2 tablespoons turbinado sugar

Nutrition Info

  • Calories 99
  • Fat 0g
  • Carbs 20g
  • Fiber 0g
  • Sugar 6g
  • Protein 2g

Estimated values based on one serving size.

Preparation

  1. Make the biscotti: Preheat the oven to 325°F (160°C). Line 2 baking sheets with parchment paper.
  2. In a medium bowl, whisk together the flour, baking powder, and salt.
  3. In a large bowl, combine the room temperature butter, granulated sugar, and 1 tablespoon cinnamon. Beat with an electric hand mixer on medium-high speed until fluffy, 2–3 minutes. Add the eggs, 1 at a time, beating well after each addition. Pour in the milk and beat until smooth. Add the dry ingredients and beat on low speed until just combined.
  4. Divide the dough in half and place one portion on each prepared baking sheet. Shape each into a 3-inch wide, 8½–9-inch long flat log. Refrigerate the dough on the baking sheets for 20 minutes.
  5. Transfer the baking sheets to the oven and bake until the logs are lightly browned around the edges, rotating the baking sheets from top to bottom and front to back halfway through, 30–35 minutes, Transfer the baking sheets to wire racks and let the logs cool for 15 minutes. Reduce the oven temperature to 300°F (150°C).
  6. Carefully transfer each log to a cutting board and, using a serrated knife, slice crosswise into ½-inch-thick slices. Return the slices to the baking sheets, cut-side up, spacing evenly. Brush the slices on both sides with melted butter.
  7. In a small bowl, mix together the turbinado sugar and remaining 2 teaspoons cinnamon. Sprinkle over one side of the biscotti.
  8. Bake until the biscotti are light brown around the edges and dry, rotating the baking sheets from top to bottom and front to back halfway through, 15–20 minutes. Transfer the baking sheets to wire racks and let the biscotti cool to room temperature before serving. Leftover biscotti will keep in an airtight container in the freezer for up to 5 days.
  9. Enjoy!

Ingredients

for 24 biscottis

Biscotti

  • 3 cups all purpose flour (375 g)
  • 2 teaspoons baking powder
  • 1 teaspoon kosher salt
  • ½ stick unsalted butter, room temperature
  • 1 cup granulated sugar (200 g)
  • 1 tablespoon McCormick® Ground Cinnamon, divided, plus 2 teaspoon
  • 2 large eggs
  • ¼ cup whole milk (60 mL)
  • 1 stick unsalted butter, melted
  • 2 tablespoons turbinado sugar

Nutrition Info

  • Calories 99
  • Fat 0g
  • Carbs 20g
  • Fiber 0g
  • Sugar 6g
  • Protein 2g

Estimated values based on one serving size.

Preparation

  1. Make the biscotti: Preheat the oven to 325°F (160°C). Line 2 baking sheets with parchment paper.
  2. In a medium bowl, whisk together the flour, baking powder, and salt.
  3. In a large bowl, combine the room temperature butter, granulated sugar, and 1 tablespoon cinnamon. Beat with an electric hand mixer on medium-high speed until fluffy, 2–3 minutes. Add the eggs, 1 at a time, beating well after each addition. Pour in the milk and beat until smooth. Add the dry ingredients and beat on low speed until just combined.
  4. Divide the dough in half and place one portion on each prepared baking sheet. Shape each into a 3-inch wide, 8½–9-inch long flat log. Refrigerate the dough on the baking sheets for 20 minutes.
  5. Transfer the baking sheets to the oven and bake until the logs are lightly browned around the edges, rotating the baking sheets from top to bottom and front to back halfway through, 30–35 minutes, Transfer the baking sheets to wire racks and let the logs cool for 15 minutes. Reduce the oven temperature to 300°F (150°C).
  6. Carefully transfer each log to a cutting board and, using a serrated knife, slice crosswise into ½-inch-thick slices. Return the slices to the baking sheets, cut-side up, spacing evenly. Brush the slices on both sides with melted butter.
  7. In a small bowl, mix together the turbinado sugar and remaining 2 teaspoons cinnamon. Sprinkle over one side of the biscotti.
  8. Bake until the biscotti are light brown around the edges and dry, rotating the baking sheets from top to bottom and front to back halfway through, 15–20 minutes. Transfer the baking sheets to wire racks and let the biscotti cool to room temperature before serving. Leftover biscotti will keep in an airtight container in the freezer for up to 5 days.
  9. Enjoy!

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