For the Biscotti

1/2 c unsalted butter (room temp)

3/4 c granulated sugar

3 tsp vanilla extract

2 eggs

1 3/4 c + 2 Tbps all-purpose flour (plus more for shaping the dough)

3/4 tsp salt

1 tsp baking powder

1 tsp ground cinnamon

For the Glaze

1 c powdered sugar

3 tsp hot water (more/less to achieve a drizzle consistency)

dash ground cinnamon


For the Biscotti

Preheat the oven to 350°F. Prep one cookie tray with parchment.

In a medium bowl, combine the butter and sugar. Mix until light and fluffy. Add the vanilla extract and mix until fully incorporated.

Add the eggs and mix well for about 1 minute.

Add the flour, salt and baking powder. Gently fold in the dry ingredients.

Once the dough comes together, add the cinnamon, gently mix. 

The dough looks like it couldn’t possibly turn into biscotti. Trust me, it will! 

Sprinkle a heavy dusting of flour onto the cookie tray lined with parchment. Carefully dump out the bowl onto the tray and gently form the dough into a log. The dough will be slightly sticky and soft, so add more flour as needed to form the shape.

Stretch the dough lengthwise until it is as long as the cookie sheet (about 13 inches). Cut in half and place the two sections of dough next to each other. Press each log down so that the dough is about 1/2 inch thick. The dough spreads quite a bit, so give a space of three or four inches.

Using your hand, gently shape the edges so that they are straight. It’s helpful to dust your hands with a little flour.

Bake for about 30min until light golden brown & firm.

Once finished baking, allow to cool for 5-10 minutes on the tray.

Drop the oven temp to 280°F.

Place one log at a time on a cutting board. Using a serrated knife, slice the log into cookies on a diagonal into 1/2-inch thick slices. Place the cookies on their sides and place them back into the oven for 10 minutes.

After baking the cookies on one side, flip them over again and bake the other sides for 10 minutes. (I found that baking for even more time, 20 minutes on each side, results in a very crisp cookie if you prefer that then you can bake them for longer).

After the last bake, allow to cool on the tray.

For the Glaze

In a small bowl, combine the glaze ingredients and mix until thick, but still a smooth-drizzle consistency. Drizzle the glaze over the tops of the biscotti using a spoon. Allow the glaze to harden before dipping them in a cup of coffee.