Cinnamon toast, cinnamon rolls and freshly baked buttermilk cinnamon bread are some of my favorite sweet treats. This week I’m using the classic cinnamon and sugar combination in some crispy biscotti, which are a snap to prepare because my recipe starts with cake mix.
The dough is a combination of a vanilla cake mix, all-purpose flour, cinnamon, butter, eggs, cinnamon chips and vanilla extract.
Making biscotti involves baking the dough twice. During the first baking, the dough is formed into two 12-by-2-inch logs and baked for about 30 minutes. After the dough is cool enough to handle, you slice it on the diagonal into ¼-inch slices and bake for an additional 10-15 minutes, until crisp.
These make a wonderful accompaniment to a cup of afternoon tea in cool winter months.
- 1 box white cake mix
- 1 cup all-purpose flour
- 2 teaspoons ground cinnamon, plus 1 teaspoon for topping
- ½ cup (1 stick) butter or margarine, melted, plus an additional 2 tablespoons of melted butter for second baking
- 2 eggs, plus 1 egg for brushing over the biscotti
- 1 teaspoon vanilla extract
- 1 cup cinnamon chips, optional
- ¼ cup granulated sugar, for topping
Heat oven to 350 degrees. Line a baking sheet with a silicone baking mat or parchment paper and set aside.
Combine cake mix, flour, butter, two eggs, vanilla and cinnamon chips, if using. Stir until well-blended. Combine 1 teaspoon of cinnamon with ¼ cup of sugar in a small bowl.
Divide dough in half. Shape each half into a 12-by-2-inch log. Place logs on the baking sheet. Beat the remaining egg and brush over both logs. Sprinkle with the cinnamon-sugar mixture. Bake for 30 to 35 minutes or until toothpick inserted in the center comes out clean. Remove from oven and cool on baking sheets for 15 minutes.
Cut logs into ¼-inch-thick slices using a serrated knife. Place slices on baking sheets (you’ll likely need two), return to the oven and bake 10-15 minutes more.
Cool completely and store in a tightly closed container. Makes 3-4 dozen.