Recipe: Snickerdoodle Biscotti

SNICKERDOODLE BISCOTTI

2 3/4 cups all-purpose flour
1 cup and 2 tablespoons sugar, divided use
2 teaspoons baking powder
1/4 teaspoon salt
1 tablespoon vegetable oil
1 teaspoon vanilla extract
3 large eggs
1 teaspoon ground cinnamon
1 large egg white

Preheat oven to 350 degrees F.

Lightly spoon flour into dry measuring cup and level with a knife. Combine flour, 1 cup sugar, baking powder, and salt in a large bowl; set aside.

Combine oil, vanilla, and eggs; add to flour mixture, stirring until well-blended (dough will be dry and crumbly). Turn dough out onto a lightly floured surface, and knead lightly 7 to 8 times.

Divide the dough in half. Shape each portion into an 8-inch long roll. Place rolls 6 inches apart on a baking sheet coated with cooking spray, and flatten each roll to 1-inch thickness.

Combine the remaining 2 tablespoons sugar and cinnamon. Gently brush tops of rolls with egg white, and sprinkle with the cinnamon mixture.

Bake at 350 degrees F for 30 minutes. Remove rolls from baking sheet; cool 10 minutes on a wire rack.

Cut each roll diagonally into 15 (1/2-inch) slices. Place the slices, cut sides down, on baking sheet.

Reduce oven temperature to 325 degrees F; bake 10 minutes. Turn cookies over, and bake an additional 10 minutes (the cookies will be slightly soft in center but will harden as they cool). Remove from baking sheet; cool completely on wire rack.

Makes 2 1/2 dozen (serving size: 1 biscotto)
Source: Cooking Light magazine, November 2000