Here’s the second biscotti recipe of the day. Like the previous biscotti, Cinnamon Butterscotch Biscotti doesn’t have any oil or butter so it’s hard, crunchy and well suited for dunking. I love it this way and am glad I tried it, since I usually make versions with oil.
This recipe is based on a recipe in the King Arthur Cookie Companion. Since it was my first time making it, I only made a half batch. KA suggests spritzing the log of baked dough with water 5 minutes before slicing. I don’t have a spray bottle, so I just skipped this step and cut the biscotti while it was still very warm.
This is a good small batch cookie recipe. It's also a great way to use up the small amounts of butterscotch chips or morsels. You could also use cinnamon chips, which is what KA uses.
Small Batch Cinnamon Butterscotch Biscotti
1 large egg
⅓ cup brown sugar, lightly packed
½ teaspoon vanilla extract
¼ teaspoon baking powder
¼ teaspoon salt
¾ teaspoon cinnamon
1 cup all-purpose unbleached flour
⅓ cup toasted walnuts
⅓ cup butterscotch chips or cinnamon chips
Preheat the oven to 350 degrees F.
In a medium (2 qt) mixing bowl, using an electric mixer or wire whisk, beat the egg and sugar until fluffy and light Add the vanilla, baking powder, salt and cinnamon and beat well. Stir in flour. When flour is incorporated, stir in walnuts and butterscotch chips.
Transfer the dough to a baking sheet lined with parchment and shape into a log about 7 inches by 2 ½ inches. Smooth the top and bake at 350 for 25 minutes. Remove from oven and let cool for about 5 minutes or until it’s cool enough to handle.
Reduce oven heat to 325 degrees F.
Cut the logs crosswise on the diagonal into ½-inch thick to ¾ inch thick (will vary depending on where nuts are) slices. Stand the biscotti on the cookie sheet and bake for 20-25 minutes. Transfer to a rack to cool.
This makes about 16 biscotti
Recipe
Small Batch Cinnamon Butterscotch Biscotti
Ingredients
- 1 large egg
- ⅓ cup brown sugar, lightly packed
- ½ teaspoon vanilla extract
- ¼ teaspoon baking powder
- ¼ teaspoon salt
- ¾ teaspoon cinnamon
- 1 cup all-purpose unbleached flour
- ⅓ cup toasted walnuts
- ⅓ cup butterscotch chips or cinnamon chips
Instructions
- reheat the oven to 350 degrees F.
- In a medium (2 qt) mixing bowl, using an electric mixer or wire whisk, beat the egg and sugar until fluffy and light Add the vanilla, baking powder, salt and cinnamon and beat well. Stir in flour. When flour is incorporated, stir in walnuts and butterscotch chips.
- Transfer the dough to a baking sheet lined with parchment and shape into a log about 7 inches by 2 ½ inches. Smooth the top and bake at 350 for 25 minutes. Remove from oven and let cool for about 5 minutes or until it’s cool enough to handle.
- Reduce oven heat to 325 degrees F.
- Cut the logs crosswise on the diagonal into ½-inch thick to ¾ inch thick (will vary depending on where nuts are) slices. Stand the biscotti on the cookie sheet and bake for 20-25 minutes. Transfer to a rack to cool.
- This makes about 16 biscotti
Sarah says
These were delicious! Although mine were neither butterscotch nor cinnamon...pb & white chocolate instead, & perfect! And I love using your small batch recipes, because we never eat it all when I use regular sized recipes!
Anna says
TG, thanks for that link! I probably stumbled across it at one point, but forgot about it.
The next biscotti on my list is going to be Corby Kummer's. Someone posted it on this site and it's received a lot of good reviews from reliable sources.
http://www.dendritics.com/scales/biscotti.asp
I'll probably start with a small batch, though.
TG says
i've never made biscotti WITH butter or oil; i guess one of the things i like about biscotti is exactly that -- that you get to have cookies without fat. (well, the added fat.)
you've probably already visited this site
http://www.ellenskitchen.com/bigpots/biscott2.html
but it has a great collection of biscotti recipes. i like maida heatter's biscotti recipes, too, but she's so persnickety and high-maintenance that sometimes i feel overwhelmed
Anna says
Sarah, you are right. Biscotti take a while because of all the cook-time. It's easy to make, but it takes a while. Plus, it generates lots of crumbs.
Claire, as I understand it "real" biscotti does not have fat. But there are so many recipes now that do. I think a lot of people don't dunk it or just like it a little less hard.
RG, I'll have to plunder and pillage your recipe collection again. I've been meaning to do so.
Maureen, I'm glad the small batch version worked out for you. Now I can say it's been double-tested.
Maureen says
Anna, I made these this morning. Yum! I love when they are really crunchy - better for coffee that way. I used the butterscotch chips (my favorite.) Funny, because we were out at a wine bar last night and they had huge cookie jars with biscotti and it made me crave them. Then, I got home and was reading your blog. Wal-lah! I didn't get 16, but I made them a little thick.
RecipeGirl says
I think this is the one I made (I was able to find those yummy cinnamon chips). Love it!! My favorite biscotti recipes are those that result in a crunchy product. Fun to dip in coffee or tea!!
Claire says
That's funny...I've always thought that "real" biscotti (traditional) was this form with no oil or butter. These sound really good and I love how you did a small batch.
Sue says
These sound good! Thanks for sharing!
Sarah says
Wow, biscotti without butter or oil? Sounds crazy, & I'm very excited to try it! I always feel like it takes so long to make biscotti though...I'll have to get up motivation to commit to staying close to the kitchen for both baking sessions. 🙂