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Cinnamon Vanilla Biscotti

Cinnamon Vanilla Biscotti

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5 from 9 reviews

This Cinnamon & vanilla biscotti recipe is packed with cinnamon flavor, vanilla richness and has a light and buttery crunch but softer center. This is an easy cookie recipe and makes a great sidekick to a cappuccino!


Units Scale

For the Biscotti

  • 1/2 c unsalted butter (room temp)
  • 3/4 c granulated sugar
  • 3 tsp vanilla extract
  • 2 eggs
  • 1 3/4 c + 2 Tbps all purpose flour (plus more for shaping the dough)
  • 3/4 tsp salt
  • 1 tsp baking powder
  • 1 tsp ground cinnamon

For the Glaze

  • 1 c powdered sugar
  • 3 tsp hot water (more/less to achieve a drizzle consistency)
  • dash ground cinnamon


For the Biscotti

  1. Preheat the oven to 350°F. Prep one cookie tray with parchment.
  2. In a medium bowl, combine the butter and sugar. Mix until light and fluffy. Add the vanilla extract and mix until fully incorporated.
  3. Add the eggs and mix well for about 1 minute.
  4. Add the flour, salt and baking powder. Gently fold in the dry ingredients.
  5. Once the dough comes together, add the cinnamon, gently mix. I like to add this in the end to see swirls of the spice throughout the dough.
  6. Sprinkle a heavy dusting of flour onto the cookie tray that is lined with parchment. Carefully dump out the bowl onto the tray and gently form the dough into a log. The dough will be slightly sticky and soft, so add more flour as needed to form the shape.
  7. Stretch the dough lengthwise until it is as long as the cookie sheet (about 13 inches). Cut in half and place the two sections of dough next to each other. Press each log down so that the dough is about 1/2 inch thick.
  8. Using your hand, gently shape the edges so that they are straight.
  9. Bake for about 30min until light golden brown & firm.
  10. Once finished baking, allow to cool for 5-10 minutes on the tray.
  11. Drop the oven temp to 280°F.
  12. Place one log at a time on a cutting board. Using a serrated knife, slice the log into cookies on a diagonal into thick slices. Place the cookies on their sides and place back into the oven for 10 minutes.
  13. After the cookies are done baking on the one side, flip them over again and bake the other sides for 10 minutes. (I found that baking for even more time, 20min on each side, results in a cookie that is very crisp, if you prefer that then you can bake them for longer).
  14. After the last bake, allow to cool on the tray.

For the Glaze

  1. In a small bowl, combine the glaze ingredients and mix until thick, but still a smooth-drizzle consistency. Drizzle the glaze over the tops of the biscotti using a fork or place in a sandwich bag with the tip cut for more control.


Recipe by

Biscotti can be frozen for up to 3 months.