About this recipe:A fantastic twist on the classic twice-baked Italian dunking biscuit. These are sprinkled with cinnamon sugar on their second baking. Enjoy with tea or more traditionally, an espresso or sweet dessert wine.
Makes: 40 biscotti
250g plain flour
1 1/2 teaspoons ground cinnamon
1 teaspoon baking powder
1/4 teaspoon salt
125g caster sugar
1 egg yolk
1 teaspoon vanilla extract
1 egg, beaten
3 tablespoons caster sugar
1 teaspoon ground cinnamon
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Preheat oven to 170 C / Gas 3. Line baking trays with baking parchment.
Sieve together the flour, 1 1/2 teaspoon cinnamon, baking powder and salt, set aside. In a medium bowl, cream together the 125g sugar and butter. Beat in 1 egg, egg yolk and vanilla. Stir in the dry ingredients.
On a lightly floured surface, divide dough into two pieces. Roll each piece into a log about 22.5cm long and 3.75cm wide. Place logs on the prepared baking tray and flatten slightly. Brush with the beaten egg.
Bake for 25 to 30 minutes in the preheated oven, until golden and firm to the touch. Cool for 15 minutes.
On a chopping board, slice each log crosswise at a diagonal into 1.25cm slices, using a serrated knife. Place back on the baking tray, cut side down and sprinkle with a mixture of the remaining cinnamon and sugar. Return to the oven for an additional 15 to 20 minutes, until toasted. Cool on wire racks and store in an airtight container.