Here's the thing: I am absolutely convinced that snickerdoodles are the perfect cookie.
Then I made snickerdoodle cupcakes. I'm pretty sure "kill me now" were my exact words. Perfection upon perfection.
Then....are you kidding me?!...snickerdoodle biscotti?! Pure bliss....the perfection has reached an unparalled pinnacle.
I am pretty sure if they ever make snickerdoodle lipgloss I will be all over that too....
Adapted from Joy the Baker
1 cup granulated sugar
6 Tablespoons (3/4 stick) unsalted butter, at room temperature
1 egg yolk (keep remaining egg white!)
1 teaspoon vanilla
2 cups flour
1 1/2 teaspoons ground cinnamon
1 teaspoon baking powder
1/4 teaspoon salt
1/4 cup granulated sugar
1 teaspoon ground cinnamon
1 egg white--use remaining (for brushing biscotti before baking)
Preheat oven to 325 degrees and arrange baking racks in the upper portion of the oven. Line a baking sheet with parchment paper and set aside.
In the bowl of a stand mixer, fit with a paddle attachment, cream the butter and sugar until light and fluffy, about 4 minutes. Scrape down the down and beat in the egg followed by the egg yolk. Beat in the vanilla extract.
Add the dry ingredients to the creamed butter all at once. With the mixer or just with a spatula, bring all of the ingredients together until a somewhat stiff dough is formed.
Whisk together the cinnamon and sugar for the topping and set aside. (Make this easy on yourself--double or even triple this amount and store in a zip bag for future use!)
Divide the dough in two on the baking sheet. Shape each half of dough into a 9-inch long and 1 1/2-inch wide log. Brush with the beaten egg and sprinkle very generously with cinnamon sugar.
Bake for 20 minutes. Rotate the cookie sheet for even baking and bake for 20-25 more minutes until golden and firm to the touch.
Remove from the oven but keep the oven on. Let biscotti cool until able to handle, about 10 minutes. Using a serrated knife, cut logs into 1/2-inch wide diagonal slices. Place biscotti cut side down on baking sheet and sprinkle with more cinnamon sugar. Bake again until pale golden, about 10-15 minutes.
Store in an airtight container for up to one week.