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Cinnamon-Sugar Biscotti

Cinnamon-Sugar Biscotti


Yields: 40-50 cookies


  • 1 cup + 3 tbsp. sugar
  • 1/2 tsp. cinnamon
  • 1 cup vegetable or canola oil
  • 3 large eggs
  • 3 1/2 cups all-purpose flour
  • 2 tsp. baking powder
  • 1/4 tsp. salt
  • 1 tsp. vanilla extract
  • 1 cup chopped almonds or chocolate chips, raisins, other nuts or combination (I use chocolate chips and slivered almonds)


  1. Mix the 3 tbsp. sugar with the cinnamon in a small bowl and set aside.
  2. In a large mixing bowl, mix the oil and 1 cup of sugar. Stir in the eggs one at a time.
  3. In a separate bowl, mix the flour with the baking soda and salt.
  4. Gradually stir the flour mixture one cup at a time into the liquids. Then stir in the vanilla extract and the nuts, chips or raisins.
  5. Gather the dough into a ball, cover with plastic and refrigerate for 1 hour.
  6. Heat oven to 350°F and grease two baking sheets or line them with parchment paper.
  7. Divide the chilled dough into four equal portions and shape into logs about 10 inches long. Place the logs 2" apart. Sprinkle with cinnamon sugar.
  8. Bake on center rack for 20 minutes.
  9. Remove from the oven. Once cool enough to handle, cut each log crosswise into 14 pieces about 3/4 " wide. Arrange the cookies flat side down on the cookie sheets. Return the cookies to the oven and bake for 18 more minutes or until the edges begin to brown and the cookies are golden.
  10. Once cool the cookies can be stored in airtight containers or frozen in zip-top plastic bags. Great with coffee or tea!
Staci Siskind Newman lives in New York City with her husband and son. She has her Master's degree in Anthropology and recently re-entered the work force after being a stay at home mother for eight years.
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