Biscotti with Cinnamon Sugar

    3 hours 5 min

    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.

    246 people made this

    Makes: 40 biscotti

    • 250g plain flour
    • 1 1/2 teaspoons ground cinnamon
    • 1 teaspoon baking powder
    • 1/4 teaspoon salt
    • 125g caster sugar
    • 90g butter
    • 1 egg
    • 1 egg yolk
    • 1 teaspoon vanilla extract
    • 1 egg, beaten
    • 3 tablespoons caster sugar
    • 1 teaspoon ground cinnamon

    Prep:20min  ›  Cook:45min  ›  Extra time:2hr cooling  ›  Ready in:3hr5min 

    1. Preheat oven to 170 C / Gas 3. Line baking trays with baking parchment.
    2. 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.
    3. 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.
    4. Bake for 25 to 30 minutes in the preheated oven, until golden and firm to the touch. Cool for 15 minutes.
    5. 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.

    Recently viewed

    Reviews & ratings
    Average global rating:

    Reviews in English (202)


    Tried this recipe today as hubby has been bugging me to make some as he loves it with his coffee. He wanted one without nuts as he can't eat them and on the plus side he loves cinnamon. Well they turned out great! I followed the recipe exactly as it said and all was fine. I never had to add any extra eggs and neither was it too crumbly. Will be saving this & making it more often . Thinking of drizzling some chocolate over them too. Thanks for sharing  -  21 Sep 2017


    I reviewed this recipe awhile ago (I loved it then, and still do!)and wanted to post that after making it many times, I have figured out the secret to making the dough not so crumbly! If you follow the recipe exactly, make sure that you cream the butter and the sugar together very well and then mix in the eggs and vanilla. Mix the flour, baking soda, salt and cinnamon in a seperate bowl as directed. When you add the flour mixture to the sugar, butter and eggs, don't add more than 1/4 cup at a time and blend it in well. It will still be a dry dough (it's supposed to be) but it won't be as crumbly and hard to work with. You can easily knead it on the table and form it into logs this way without it falling to pieces on you..... just thought that I would share! Good luck with yours, this really is a great recipe! I have recently tried a new twist. I keep the recipe the same but don't add the cinnamon. I substitute about 1-1/2 cups dried cranberries (crasins) and about 1/2 a bag of white chocolate chips! They are the new favorite!  -  25 Dec 2006  (Review from Allrecipes US | Canada)


    I'm from an Italian family so we know our biscotti! I love cinnamon so I thought these biscotti were delicious. However, I followed this recipe exactly as written & the dough is way too crumbly. I added 1 more whole egg to bind it all together & the consistency was perfect. You can also add some chopped hazelnuts for a little bit of crunch.  -  24 Sep 2008  (Review from Allrecipes US | Canada)