One of my resolutions for 2020 was to bake one cookie every month! My sweet husband gifted me the Martha Stewart Cookie cookbook for Christmas which served as the majority of my cookie inspiration. I read the cookbook cover to cover, decided on what cookies checked my boxes, put together a little monthly calendar and posted it on instagram (which makes it official!) We’re not even two days into January, and I couldn’t wait to get started on this cookie of the month: BISCOTTI.
This cookbook had 3 biscotti cookies in it (something with dates, Mexican chocolate, etc), but I didn’t want to go too crazy on flavors and ingredients for my first cookie. My goal was to perfect the biscotti and then open up to interesting ingredients later on. With that being said, I found this biscotti recipe via Confessions of a Confectionista. What I love about this recipe is that it’s classic SNICKERDOODLE. Good ole cinnamon and sugar really can’t be beat with a giant cup of coffee, which is exactly how the hubby and I enjoyed these after they cooled off!
I would say the hardest part about biscotti is the cutting (at least, for me!) The topping started to break off as we cut it, but that might not be the case for other biscotti that doesn’t have a cinnamon sugar topping!
I hope you enjoy the recipe!