Tuesday, March 6, 2012

Snickerdoodle Biscotti

It is a sad sad day when the husband tells me that he really doesn't enjoy chocolate as much as I do. To try and make up for usually including chocolate in my cookies, granola bars and cakes I decided to make a granola bar based on one of his favorite cookies. A snickerdoodle. I'll admit, these aren't lacking in flavor without the addition of chocolate! 

Preheat oven to 325 degrees
1 cup sugar
6 tbsp. softened butter
1 large egg 

1 large egg yolk (save the white for the topping)
1 tsp. vanilla extract

2 cups all-purpose flour
1 TBSP ground cinnamon

1/2 tsp. of nutmeg
1 tsp. baking powder
¼ tsp. salt

For the topping:
Beaten egg white
¼ cup sugar
1 tsp. ground cinnamon

dash of nutmeg

In a medium bowl, combine the flour, cinnamon, baking powder, and salt. Whisk to blend and set aside. In the bowl of an electric mixer, cream together the butter and sugar on medium-high speed until lightly and fluffy, 3-4 minutes. Blend in the egg, egg yolk and vanilla until incorporated. With the mixer on low speed, blend in the dry ingredients just until incorporated and a dough is formed. Form the dough into a large square form 1/2 and inch thick and 12 inches wide. Whisk together the ingredients for the topping and brush all over and down the sides of the big square before baking.

Bake at 325 degrees for 40 minutes. Remove from oven, cool for 10 minutes, slice into individual biscottie cookies and then return to the oven for an additional 12 minutes.

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