Snickerdoodle Biscotti

Ingredients: 

For the Biscotti:

2¾ cups all-purpose flour
1½ teaspoons ground cinnamon
1 teaspoon baking powder
½ teaspoon salt
½ cup unsalted butter, at room temperature
1 cup granulated sugar
2 eggs
1 teaspoon vanilla extract

For the Topping:
1 egg white
1 teaspoon water
¼ cup granulated sugar
1 teaspoon ground cinnamon 

Directions:

1. Preheat oven to 375 degrees F. Line a baking sheet with parchment paper; set aside.
2. In a medium bowl, whisk together the flour, cinnamon, baking powder and salt; set aside.
3. Cream together the sugar and butter on medium speed until light and fluffy, 3 to 5 minutes, scraping the sides of the bowl as needed. Add the eggs, one at a time, beating until each is thoroughly combined. Add the vanilla and mix to combine. Reduce the mixer speed to low and gradually add the dry ingredients, mixing just until a dough forms.
4. Turn the dough out onto a lightly floured work surface and rub your hands with a little flour. Divide the dough in two and form each half into a log about 4 inches wide by 10 inches long. Places the logs on the prepared baking sheet. In a small bowl, whisk together the egg white and water, and brush each log evenly. In a separate small bowl, stir together the ¼ cup granulated sugar and 1 teaspoon ground cinnamon. Sprinkle evenly over the brushed dough.
5. Bake on the prepared baking sheet until lightly browned and small cracks form on top, about 25 minutes. Remove from oven and cool slightly on the baking sheet, about 10 minutes (leave the oven on). Transfer the logs to a cutting board. Slice diagonally in generous ½-inch slices. Place them cut side up on the baking sheet and bake an additional 15-20 minutes or until slightly browned, turning over half way through. Cool completely on a wire rack. Biscotti can be stored in an airtight container at room temperature for two weeks.

Recipe + photo: www.browneyedbaker.com/2013/10/16/snickerdoodle-biscotti/