This Brown Sugar Cinnamon Biscotti is crazy good with added cinnamon chips!
I don’t tend to gush about biscotti all that often, but these brown sugar cinnamon biscotti are a big time favorite. They are a little sweeter than traditional biscotti. I gave them as a “thank you” to a neighbor recently, and the neighbors went on and on about how delicious they were. I agree. These are some fabulous tasting biscotti!
- unsalted butter
- brown sugar
- salt, vanilla and baking powder
- all purpose flour
- ground cinnamon
- cinnamon chips
- chopped walnuts (optional)
How to make Brown Sugar Cinnamon Biscotti:
The complete, printable recipe is at the end of this post.
Cinnamon chips are a secret ingredient that make these biscotti amazing. You can order cinnamon chips on Amazon, and sometimes you can find them in the baking section of your local market, Walmart or Target. If you cannot locate cinnamon chips, then you can always substitute butterscotch chips instead. Enjoy a biscotti or two with your coffee. Enjoy!
The Best Biscotti Recipes:
Brown Sugar Cinnamon Biscotti
- 6 tablespoons unsalted butter, at room temperature
- ⅔ cup packed brown sugar
- ¼ teaspoon salt
- 1 teaspoon vanilla extract
- 1½ teaspoons baking powder
- 2 large eggs
- 2 cups all purpose flour
- 2 teaspoons ground cinnamon
- 1 cup cinnamon chips
- 1 cup chopped walnuts, toasted (optional)
- Preheat the oven to 350°F. Lightly grease (or line with parchment) a large baking sheet.
- In a medium sized bowl, use an electric mixer to beat the butter, sugar, salt, vanilla and baking powder until the mixture is smooth and creamy. Beat in the eggs; the batter may look slightly curdled. Lower the mixer speed, add the flour, cinnamon, chips and nuts (if using). Mix until smooth. The dough will be quite soft and sticky, but should hold its shape when you drop it from a spoon.
- Transfer the dough to the prepared baking sheet, shaping it into a rough log about 14-inches long, 2½ inches wide and ¾ inch thick.
- Bake for 25 minutes. Remove from oven and let cool on the pan anywhere from 5 to 25 minutes; just work it into the schedule of whatever else you're doing in the kitchen. Five minutes before cutting, use a spray bottle filled with room temperature water to lightly but thoroughly spritz the log, making sure to cover the sides as well as the top. Softening the crust just this little bit will make slicing the biscotti much easier.
- Reduce the oven temperature to 325°F. Wait another 5 minutes, then cut the biscotti into ¾ inch slices. Be sure to cut straight up and down. If you cut at an angle, the biscotti may be thicker at the top than the bottom, and they'll topple over during their second bake.
- Set the biscotti upright on the prepared baking sheet. Bake for 25 minutes. Remove from oven and transfer them to a rack to cool.
- Cinnamon chips are available at some grocery stores next to the chocolate chips. Hershey's makes them. You can also order them online. Butterscotch chips may be substituted.
- This recipe is nut-free if you leave out the nuts!
- Store the biscotti in an airtight container, to preserve their texture. If they aren't as crunchy as you'd like (and the weather is dry), store them uncovered, overnight, to continue drying. Biscotti can be stored at room temperature for 1 week; for longer storage, wrap airtight and freeze.