Cinnamon Biscotti
- 1 cup butter, softened
- 1 cup brown sugar
- 2 eggs
- 2 tbsp. sour cream
- 1 tsp. vanilla
- 2 ¾ cups all purpose flour
- 4 tsp. cinnamon
- 1 tsp. baking powder
- ¼ tsp. baking soda
- ¼ tsp. salt
- ¾ cup slivered almonds, toasted (optional)
- 1 egg white
- 1 tbsp. granulated sugar
Preheat oven to 350F.
Line baking sheet with parchment paper.
Beat together brown sugar and butter until fluffy.
Add eggs.
Beat in sour cream and vanilla.
Whisk together flour, 1 tbsp. cinnamon, baking powder, baking soda and salt.
Gradually add flour mixture to butter mixture.
Divide dough into three equal portions. Shape each portion into logs, approximately ½” thick.
Place each log onto parchment lined baking sheet.
Bake for 20 minutes until golden and firm to the touch. Let cool for 5 minutes before removing from pan to a cutting board.
Reduce oven heat to 325F.
Using a serrated knife, cut each log into ½” thick slices.
Beat egg whites lightly.
Mix remaining cinnamon with granulated sugar.
Brush top of each biscotti piece with egg white and then sprinkle with cinnamon mixture.
Return biscotti to oven and bake at 325F for 15 minutes, or until firm.
Cool and then enjoy.