You know what’s nutty?
Yours truly. In both the literal and the figurative sense.
Recently, I have gone a wee bit batty over homemade nut butters. I don’t even have a sufficient number of jars to accommodate my new-found obsession. I’m incorporating my nut butters into recipes, eating them on toast, sneaking random and plentiful spoonfuls, and I still can’t keep up with my own supply. Clearly, this speaks to just how much I am enjoying the process of making these homemade versions.
Unfortunately, working in a school = nut-free environments. It’s a darn shame, if you ask me. I think that my students would fall in love with watching whole nuts/seeds whizz around in the food processor, progressively breaking down, becoming silky, oozy, delicious nut butter…
Alas, it was never meant to be.
So I hoard my creations at home. ‘Hoard’ being the operative word.
Homemade-nut-butter-obsessions aside, when it comes to whipping up tasty creations with my students at school, nut-free surroundings are necessarily limiting. Sure, the standard baking fare is fine, but if nuts were admissible,…the possibilities…
…like the opening of Pandora’s box.
Wanting to introduce my kiddos to a different style of cookie, and determined to overcome the notion of biscotti = nuts, I set out to find a recipe for biscotti that did not include the delicious little buggers. Ouf. Tough crowd.
Ultimately, we made this cinnamon-sugar variety and it was incredible. This biscotti wants for nothing, and neither do I as I ravenously toss ‘em down the hatch.
Soo, as nutty as I’ve been of late, this one’s a keeper. Nut-free and all.
2 cups all purpose flour
2 teaspoons ground cinnamon
1 teaspoon baking powder
pinch of salt
3/4 cup granulated sugar
6 tablespoons (3/4 stick) unsalted butter, room temperature
1 large egg
1 egg yolk
2 teaspoon vanilla extract
¼ cup granulated sugar
1 teaspoon ground cinnamon
1 large egg, beaten (for brushing)
1. Preheat oven to 325F. Line two baking sheets with parchment paper or silicone baking mats; set aside.
2. In a medium bowl, whisk together flour, cinnamon, baking powder, and salt; set aside.
3. In the bowl of an electric mixer, cream butter and sugar on medium speed until light and fluffy, about 4 minutes. Add whole egg, followed by egg yolk, beating until combined, scraping down the sides of the bowl as needed. Add vanilla extract. Add flour mixture, beating until ingredients come together to form a slightly stiff dough (holds together when pressed between your fingers and isn’t too sticky).
4. Divide dough between the two baking sheets. Shape each half of dough into a log that measures 9-inches long and 1 ½ inches wide. Press dough down to flatten slightly.
5. In a small bowl mix together cinnamon and sugar for topping. Brush each dough log with the beaten egg and sprinkle generously with cinnamon sugar. Bake for 40 to 45 minutes, rotating halfway through, until biscotti is golden and firm to the touch.
6. Remove from oven, but keep oven on. Let baking sheets cool on wire racks until biscotti is cool enough to handle. With a serrated knife, cut logs into ½-inch wide diagonal slices. Place biscotti cut side down on baking sheets and sprinkle with more cinnamon sugar. Place back in oven and bake again until pale golden, about 10 to 15 minutes.
Adapted from The Busty Baker