Laura Kasavan‘s golden cinnamon-sugar biscotti dipped in white chocolate make a delicious spin on classic snickerdoodle cookies! These twice-baked cookies bake up lightly golden and make a scrumptious treat with a cozy latte. Find more amazing recipes in our Holiday Cookies Special Issue, available for digital download and on newsstands!
Author: Laura Kasavan
- 1 cup (200 grams) granulated sugar, divided
- ½ cup (113 grams) unsalted butter, melted and slightly cooled
- ¼ cup (52 grams) brandy
- 3 large eggs (150 grams), room temperature
- 3 cups (375 grams) all-purpose flour
- 1½ teaspoons (7.5 grams) baking powder
- ½ teaspoon (1.5 grams) kosher salt
- 2 teaspoons (4 grams) ground cinnamon
- 10 ounces (283 grams) white chocolate, chopped
- In a large bowl, whisk together ¾ cup (150 grams) sugar, melted butter, and brandy. Add eggs, one at a time, whisking until smooth after each addition. Stir in flour, baking powder, and salt until combined and no streaks of flour remain. Cover with plastic wrap, and refrigerate for 30 minutes.
- Preheat oven to 350°F (180°C). Line 2 baking sheets with parchment paper.
- Divide dough in half. Using moistened hands, shape each half into a 10×4-inch rectangle, and place on prepared pans. (Dough will be sticky; shaping with wet hands will help.)
- In a small bowl, stir together cinnamon and remaining ¼ cup (50 grams) sugar. Sprinkle loaves generously with cinnamon sugar, gently pressing into dough.
- Bake until pale golden, 24 to 25 minutes. Using parchment as handles, carefully remove from pans, and let cool on wire racks for 15 minutes. Leave oven on.
- Using a serrated knife, cut loaves crosswise into about ¾-inch slices. Place slices, cut side down, on prepared pans.
- Bake for 10 minutes. Turn slices, and bake until golden and edges are dry, about 10 minutes more. Let cool completely on pans.
- In the top of a double boiler, melt white chocolate over simmering water until smooth and glossy. Dip bottom of cooled biscotti in melted white chocolate. Return dipped biscotti to pans. Refrigerate until chocolate is set, about 20 minutes. Store in an airtight container for up to 5 days.