Tuesday, February 28, 2012

Cinnamon Roll Biscotti

I'm on a biscotti kick lately. I have so many idea for different kinds to make! 
Sometimes I wish I could shut my brain off... It's exhausting to be me.


I think everyone in the world loves cinnamon rolls. And if you're a coffee drinker, you know there is pretty much nothing better than a fresh, hot cinnamon roll with a fresh hot cup of coffee. So it makes sense that there should be a cinnamon roll biscotti.

I feel like this was maybe a stroke of genius.

Cinnamon Roll Biscotti
Pre-heat oven to 325

Combine dry ingredients:
2 cups flour
2 tsp. cinnamon
1 tsp. baking powder
1/4 tsp. salt

In an electric mixer:
2 eggs
2/3 cup sugar
2 tsp. vanilla
6 tbsp. butter, softened
Beat until smooth.

Hand mix wet and dry ingredients.

On a lightly floured surface, press dough flat, about 1/2 inch thick.

For the sugar/cinnamon filling:
1/4 cup sugar
2 tsp. cinnamon

Pour mixture over dough evenly, reserving a couple tablespoons.

Roll dough a couple times, and shape into a log about 3 inches wide, and 10 inches long.

Place dough on either a greased baking sheet, or a baking sheet lined with parchment paper.

Place log on pan, and bake for 30-35 minutes.
Let cool for about 10 minutes before cutting diagonally into 1/2 inch slices.
Return to oven and bake for another 10 minutes, flip over and bake for 10 minutes more.

While your biscotti is baking, make your glaze:

1/2 Cup white chocolate chips
1 cup powdered sugar
1 tsp. vanilla
2 tbsp. butter
3-4 tsp. milk

Combine all ingredients in a glass microwave safe dish.
Microwave for 2, 30 second intervals.
Stir vigorously til smooth. 
Add milk a teaspoon at a time, until you have a smooth, good dipping consistency.

When your biscotti is done baking, remove from pan onto a wire rack to cool completely.

Dip each biscotti into your glaze, and sprinkle with leftover cinnamon sugar mixture.

Store in an airtight container.

1 comment:

  1. For anyone interested...these could be made gluten free by substituting the following in the place of the 2 C. of flour: 1 C. brown rice flour+ 1/2 C tapioca starch + 1/2 C.corn starch + another 1/8th tsp. salt + 1 tsp. xanthan gum and just continuing with the directions as written. The dough might be a little softer so flatten it onto some parchment or waxed paper that has a light sprinkling of rice flour on it before sprinkling the douh with the cinnamon sugar mixture and folding it in to make the swirl so that you won't have a sticky mess on your hands. I plan on making these....ummm...today!