Swedish Cinnamon Biscotti

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It has been a couple of days since my last post! (I have had a nasty nasty yucky no-good stomach flu- ew) I wanted to come back with a bang, and here it is:

Swedish Cinnamon Biscotti! Bang! Bang!

I have never made biscotti before and was shocked at how simple it actually was! I used the Swedish Cinnamon Slices recipe from Biscotti by Lou Seibert Pappas (page 50) as recommended by my mother. This recipe was so forgiving and turned out beautifully!

I halved the recipe because I am now only baking for myself and my boyfriend and I do not want to totally sabotage our waistlines. I copied the recipe as it is printed in the book.

I cannot wait to eat one (or two…or three…) with a cup of tea this afternoon!

Swedish Cinnamon Biscotti

Yield: 3 1/2 to 4 dozen

Ingredients

  • 2/3 cup blanched slivered almonds

    My imperfect log

    My imperfect log

  • 1 cup butter
  • 1 cup light brown sugar, packed
  • 2 eggs
  • 2 tablespoons sour cream
  • 1/2 teaspoon almond extract
  • 2 3/4 cups unbleached or all-purpose flour
  • 1 tablespoon cinnamon
  • 1 teaspoon baking powder
  • 1/4 teaspoon soda
  • 1/4 teaspoon salt

Directions

  1. Place nuts in a shallow pan and bake at 350 degrees for 6-8 minutes, or until golden brown. Let cool.
    Ready to go back in the oven
    Ready to go back in the oven
  2. In a mixing bowl cream butter and sugar until light and fluffy. Beat in eggs, sour cream and almond extract. In a bowl combine the flour, cinnamon, baking powder, soda and salt. Add to the creamed mixture, mixing until blended. Fold in nuts.
  3. Divide dough in half. On a greased and floured baking sheet pat out into two logs about 1/2 inch high, 1 1/2 inches wide, and 15 inches long, spacing them at least 2 inches apart.
  4. Bake in the middle of a preheated 350 degree oven for 20-25 minutes or until lightly browned. Remove from the baking sheet to a rack. Let cool for 5 minutes. Place on a cutting board. With a serrated knife slice diagonally at a 45 degree angle about 1/2 inch thick.
  5. Place the sliced upright on the baking sheet 1/2 inch apart and return to a 325 degree oven for 10 minutes longer to dry slightly. Let cool on a rack. Store in a tightly covered container.
Enjoy!
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