Brown sugar cinnamon biscotti topped with cinnamon sugar are a delicious and easy holiday cookie. Made with only 9 pantry ingredients, the recipe makes 2 dozen biscotti – perfect for sharing with friends and family.
I’ll give you variations and substitutions where I can, plus helpful tips and tricks for success. Read on for this info as well as the recipe. If you’d like to skip straight to the recipe, use the jump to recipe button at the top of the post.
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Why you should make this recipe
- Perfect for holiday gatherings – A great addition to Christmas cookie platters or parties. The recipe makes 2 dozen, enough to share with friends and family.
- Sturdy – Biscotti are a very sturdy cookie, so they are the ideal cookie to ship because they are not prone to breaking.
- Make ahead – Biscotti can be made ahead. It will keep in an airtight container for over a week.
Cinnamon biscotti recipe
Dusted with cinnamon sugar, these biscotti are reminiscent of cinnamon toast. This biscotti recipe is filled with warm spices that are perfect for the season.
These simple twice-baked cookies are perfect with a cup of strong coffee or tea. They are made for dipping. This flavor is particularly good dipped in espresso.
These Italian-inspired cookies, also called cantucci, combine common pantry ingredients with a seasonal flavor.
- All-purpose flour – The regular flour you have in the pantry. Weighing your flour is the most accurate way to measure.
- Butter – Use unsalted butter so you can control the amount of salt in your baked goods.
- Eggs – Provide moisture and structure to the dough. Large eggs are the standard in most recipes.
- Baking powder + baking soda – Gives the biscotti a bit of lift and helps the dough spread just the right amount.
- Cinnamon – A warm spice that is the main flavor in this cinnamon biscotti recipe.
- Sugar + Brown sugar – This combination gives the biscotti a more complex flavor.
- Vanilla – Common ingredient in almost all baked goods.
How to make
This biscotti recipe is the perfect one to start with if you are new to making these twice baked cookies.
As with any and all recipes, read it through before you begin. Gather all of your ingredients and measure everything ahead of time. This is your “mise-en-place“. You want to make sure you have everything you need BEFORE you begin.
- First, whisk all of the dry ingredients together in a mixing bowl.
- In the bowl of a stand mixer, cream the butter and sugars. Then add remaining wet ingredients.
- Add the flour mixture, then turn out dough onto a lightly floured surface and shape into a large rectangle approximately 13″ x 3 1/2″ x 3/4″ (32.5cm x 9cm x 2cm).
- Bake for 20 – 25 minutes, then let it cool before slicing for the second bake.
- Sprinkle cinnamon sugar over the cut sides of the biscotti and return to the oven for another 15 – 20 minutes.
How to slice biscotti without breaking
The key to slicing biscotti without breaking them is a two-parter. First, you must be gentle. They will be warm when you are slicing them. Let them cool enough to handle before trying to slice.
If you try to cut biscotti when they are too warm, they will break apart. The other issue to consider is using the proper knife for the job. My go-to serrated knife for this task is a wavy edge knife. The blade is thin enough to slice through biscotti and other delicate items without breaking them.
Pro Tip: If you want to make your biscotti extra crunchy, let them dry out after baking in a warm oven for 20 – 30 minutes with the door barely cracked open.
Cinnamon biscotti recipe Q&A
Yes! Biscotti freezes really well. If freezing, do not dust with cinnamon sugar. Wrap tightly in plastic wrap and freeze for up to 3 months.
Absolutely. Wrap the dough tightly in plastic wrap and store in an airtight container for 3 months.
Biscotti are perfect for mailing to friends and family. They are a sturdy cookie that won’t break during shipping, so they are my “go to” for sending as gifts.
Check out my guide on how to ship cookies without breaking for helpful tips!
Variations and substitutions
- Add in 1/2 cup cinnamon baking chips for extra cinnamon goodness.
- Swap out cinnamon sugar on the cut side for powdered sugar on top to get a crackled surface, like my gingerbread biscotti.
- Add 1/2 cup of your favorite nuts, dried fruit or mini chocolate chips.
More biscotti recipes
Biscotti recipes are perfect for the holidays. They keep longer than most cookies, which is great for this busy time of the year.
Helpful tools and equipment
You’ll need the basics for this biscotti recipe. Here are a few of my favorite pieces of kitchen equipment.
- Kitchen scale – weighing ingredients is the most accurate way to measure. I highly recommend having a kitchen scale.
- Silicone baking mat
- Stand mixer
- Half sheet baking pans
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- 2 1/2 c. all-purpose flour // 300g
- 1 tsp. baking powder // 4 g
- 1 tsp. kosher salt (Diamond Crystal) // 3 g
- 2 tsp. ground cinnamon *SEE NOTES
- 8 tbsp. unsalted butter, softened // 1 stick // 113 g
- 1/2 c. granulated sugar // 100g
- 1/4 c. dark brown sugar, packed // 55 g
- 2 eggs
- 2 tsp. vanilla extract
Cinnamon sugar sprinkle
- 2 tbsp. granulated sugar
- 1 tsp. cinnamon
- Preheat oven to 325°F with convection fan // 350°F without fan // 180°C // Gas mark 4.
- In a medium mixing bowl, whisk together flour, baking powder, salt and cinnamon. Set aside.
- In the bowl of a stand mixer with the paddle attachment, cream butter and sugars together for 3 - 4 minutes, until pale and fluffy.
- Then add eggs, one at a time. Beat until thoroughly combined.
- Scrape down bowl, then add vanilla extract and mix to combine.
- Add dry ingredients and mix until combined, then turn dough out onto lightly floured surface and shape into a rectangle approximately 13" x 3 1/2" x 3/4" (32.5cm x 9cm x 2cm) *If your dough has gotten too warm/soft, put it in the fridge for 20 - 30 minutes before baking.
- Bake for 20-25 minutes. Remove from oven and let cool for 15 minutes. Slice log into 1/2" slices and lay them on their sides. Sprinkle cinnamon sugar over the cut sides. *See note
- Return biscotti to the oven and bake for an additional 15 - 20 minutes.
- Remove from oven and cool on baking sheet for a few minutes before moving to cooling rack to cool completely.
*Please check the expiration date of your cinnamon! If it is old, the flavor will be dull & they won't tasty very cinnamon-y.
*Everyone's oven is different! You may need to reduce the baking time by a few minutes if your oven runs hot, or add a few minutes if it runs cold. For me, the first bake was about 22 minutes, the second bake was 16 minutes. I have a convection fan in my oven, which also affects how things bake.
As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.
Vollrath 10" High Temperature Silicone Spatula
Nordic Ware Natural Aluminum Commercial Baker's Half Sheet, 2-Pack, Silver
Wusthof Gourmet 10-Inch Super Slicer Wavy-Edge Knife
Heavy Duty Flat Parchment Paper
KitchenAid Artisan Tilt-Head Stand Mixer with Pouring Shield, 5-Quart, Empire Red
Amazon Basics Silicone, Non-Stick, Food Safe Baking Mat - Pack of 2
Amount Per Serving: Calories: 117Total Fat: 4gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 26mgSodium: 74mgCarbohydrates: 18gFiber: 1gSugar: 8gProtein: 2g
Nutrition information calculated by a third-party company as a courtesy. It is intended as a guideline only.
Thanks for stopping by! Have a delicious day 🙂
Questions? Send me an email, I’m happy to help. I’d love to send you weekly tips and recipes, so you can get updates about what’s happening in the kitchen!
My cinnamon biscotti are sweet and delicious but what’s even sweeter is that this recipe was made for the Sweetest Season Cookie cookie exchange event called the Cookies for Kids’ Cancer fundraiser.
Cookies for Kids’ Cancer is in a match window with their friends at OXO, who will be matching every dollar raised through the end of the year up to $100,000. So whatever money we raise will automatically double!
If you would like to help with this worthy cause, head on over and donate. Any amount is appreciated.
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