Cinnamon Biscotti

We have a grain mill at the end of the road, and they mill and sell organic flours. And as I always have trouble finding nice flour, and I have a darking bakers recipe to bake which involves a lot of flour, I had to go and test this flour to see if it was good enough. So I went to the mill shop and got us some nice all-purpose flour.

As I have been baking a lot of chocolate recipes lately I felt it was time for something else. And as I have a sweet tooth, it was going to be something sweet.

After a long day walking around in Amsterdam with some friends I came home exhausted. I fell asleep on the couch as soon as we came back home. But the longing feeling of baking was still there, so there I was, standing in the kitchen at 22.000 baking cinnamon biscotti. I found the recipe the other day, now I know they aren't chewy and definitely not chocolaty, but they were delicious! And the next day they were even better.

I've never had biscotti before these, but my boyfriend did and said that these were exactly how biscotti were supposed to taste. I myself would have liked to be a bit more crunchy so next time I will use the Italian way of making biscotti instead of the American way.

For those who don't know the two ways of biscotti. The American version uses butter in the recipe to make the bscotti a bit more chewy, whereas the Italian biscotti are so hard that you might have to dunk them in some hot tea or coffee to make them softer so they wont break your teeth.

Cinnamon Biscotti
Ingredients
310 gram all-purpose flour
150 gram sugar
1 1/2  teaspoons  baking powder
1 1/2  teaspoons  ground cinnamon
1/4  teaspoon  salt
3  large eggs
2  tablespoons butter, melted
2  teaspoons  vanilla extract
2  tablespoons  sugar
1/2  teaspoon  ground cinnamon

Method
Preheat oven to 160°C. Line a baking tray with baking paper.
1. Combine first 5 ingredients in a large bowl; make a well in center of mixture. Combine eggs, butter and vanilla; stir with a whisk. Add to flour mixture, stirring just until moist.
2. Turn dough out onto a lightly floured surface; knead lightly 10 times. Shape dough into a 16-inch-long roll. Place roll on the baking tray; flatten to a 3/4-inch thickness. Combine 2 tablespoons sugar and 1/2 teaspoon cinnamon; sprinkle over dough.
3. Bake at 160 °C for 30 minutes. Remove roll from baking sheet; let cool 10 minutes on a wire rack. Cut roll diagonally into 24 (1/2-inch) slices. Place, cut sides down, on a baking sheet. Bake at 160 °C for 10 minutes. Turn cookies over; bake an additional 10 minutes (cookies will be slightly soft in center but will harden as they cool). Remove from baking sheet; let cool completely on a wire rack and enjoy!