Cinnamon Biscotti.

Hello. I have some Biscotti for you. If you've never had homemade Biscotti before you might be thinking, mmmm bit dull. If it's just that sandy stuff that sits next to the till in coffee shops for months before someone picks it up because they've been just so good at resisting the pastries and walking past the muffins, that really, they deserve a reward, then you're in for a treat.

You and me Sis', we've been spoilt; our Mum being a master Biscotti maker. The homemade variety is just in a different league to the 'bang on the table' hard coffee shop stuff. 

Homemade, it's firm and crisp on the outside yes- perfect for dunking, but has just a little give in the centre, enough to mean you chew rather than just shatter. And this cinnamon one, well, it is spiced just enough to be lovely and festive without being restricted solely to December consumption or requiring a red cup to accompany it.

I'm not expecting Dad to approve; him being the traditionalist that he is. But he is WRONG. This is beautiful. So make it, pop the kettle on and get dunking. With Love and Cake.

Cinnamon Biscotti

From Honey and Jam...a very lovely place.

A few notes:

• If you like a bit of extra chew to your Biscotti, eat as soon as poss. Conversely, if you like extra crunch for extra dunking time, leave to dry out for a few days.
• You could make mini Biscotti if you fancied; they'd make a lovely prezzie. Just divide the dough into 4 logs rather than 2 and reduce the cooking time by 5 minutes or so.

Makes a biscuit tin-full

You will need

A large baking sheet, lined

75g soft butter

250g granulated sugar

2 eggs, 1 separated

1 tsp vanilla extract

250g plain flour

1/2 tsp cinnamon

1 tsp baking powder

pinch salt

1 level tbsp granulated sugar

1 tsp cinnamon

• Preheat your oven to 170°c.
• Cream your butter and sugar together with an electric hand whisk or wooden spoon until pale and fluffy looking (it won't be as smooth and voluminous looking as if you were using caster sugar but go with it), it'll take around 4 minutes.
• Beat in 1 egg and then the yolk of the other with the vanilla.
• Gently stir in the flour, cinnamon, baking powder and salt to form a stiff dough.
• Divide the mixture into 2 and make a log out of each half; around 23cm long and 4cm wide.
• Pop the logs onto your baking sheet.
• Combine the tablespoon of sugar and teaspoon of cinnamon.
• Brush the logs with the left over egg white and sprinkle over the cinnamon sugar.
• Bake for 35-40 minutes until the logs are puffed up and golden and leave until cool enough to handle.
• Using a sharp serrated knife cut the the logs diagonally to form Biscotti.
• Lay each biscuit back on the baking sheet on one of its cut sides, sprinkle with any remaining spiced sugar and bake for another 10-15 minutes.
• Leave to cool completely on a wire rack and get the coffee on.