A crunchy and light texture that melts in your mouth with every bite, and creamy white chocolate drizzle added just before serving. What a wonderful batch of Cinnamon Cookies!
Hello you, beautiful people in the world!
Who wants a ride to the crunchy side?
Yes! Cinnamon Cookies, finally! Since crunchy cookies are my favorite, of course, I have to share a biscotti recipe on the blog, even more, if it’s drizzled with white chocolate. After all, we have to start preparing our self because Christmas is coming!
At least for me, biscotti are perfect just the way they are. I accept them in all they dry and crunchy glory, but I don’t mind if you think they should be at least drown in hot coffee to acquire a texture that you like.
I still think you are cool.
Biscotti are certainly one of the cookies we make the most, I started years ago trying to recreate a popular cookie here in my country: Panelitas de St. Joaquín. Basically another double dry version of sponge cake.
Of course, later on, I tried Anna Olson’s chocolate pistachio cantucci (amazingly good), but soon I wanted an everyday biscotti. I want you to have everyday biscotti too. It’s awesome to have a cookie to offer to the visits after all.
For me, it’s really easy to point out the virtues of this full of love cinnamon cookies:
1) With little work, you can present a dessert that looks lovely (just see that drizzle with little cinnamon speckles). Compared to other recipes it may seem troublesome the waiting, cutting, drying for each side, process. BUT they worth the time.
2) They can be made in advance! In detail, with a lot of time in advance. They can be stored in an airtight container for as long as two months. And they are freezer friendly.
3) The-most-versatile-recipe- ever. I said it. Do you like chocolate? Add cocoa powder to the mix, chocolate chip to the batter, drizzle them with dark chocolate and drown them in hot chocolate (better if is our Spiced Hot Chocolate). Or, add spices to the mix, dried fruit, nuts, shredded coconut…
The possibilities are endless! (Don’t be shy and try these heart-warmer cinnamon cookies)
You can make them sugar-free! Honey, sweet honey, healthy honey. What about honey for the batter, honey for the glaze? And honey to sweeten your drink!
Everyday Biscotti: Cinnamon Cookies with White Chocolate Drizzle
A crunchy and light texture that melts in your mouth with every bite, and creamy white chocolate drizzle added just before serving. What a wonderful batch of Cinnamon Cookie!
- 3/4 Cup White Sugar
- 1/2 Cup Vegetable Oil
- 2 Eggs
- 1 Tsp Vanilla
- 2 Cups All-Purpose Flour or Bread Flour
- 1/2 Tsp Baking Soda
- 1/2 Tsp Salt
- 1 1/2 Tsp Ground Cinnamon
Preheat the oven to 325 °F (160 °C) and line a baking tray with parchment paper.
In a large mixing bowl, whisk the sugar, oil, eggs and vanilla extract together.
Sift the flour, baking soda, salt and cinnamon in a separate bowl, add this to the wet mixture and stir until completely blended. It will have the texture of very sticky cookie dough.
Place the dough on the baking tray shaping them into 2 logs about 12-inches long with the spatula, the dough will flatten by itself.
Bake for about 35 minutes, until a rich golden brown. Cool the logs on the baking tray a little bit, but so they are still warm to the touch.
Using a serrated knife, slice the logs into cookies. I like to make slightly thin biscotti, but regularly they can be made just over ½-inch thick.
Place these back on the baking tray, leaving just a little space between them (you may need a second baking tray) and return them to the oven to bake about 10 minutes, until lightly browned. Turn the cookies arround, and bake for another 10 minutes.
Remove from the baking tray to cool completely.
Decorate with white chocolate
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