It’s gift giving season and there has been a lot of talk on Budget Bytes Facebook about making gifts to give. These Cinnamon Spice Biscotti make a great gift that can be wrapped up in pretty packages. The mix of cinnamon, ginger, nutmeg and clove give them an extra special holiday twist.
This recipe is super easy to mix up so you can make them the night before you plan to gift them to ensure ultimate freshness. Once baked, the biscotti should be stored in an air tight package for up to 10 days.
P.S. Check out our basic Homemade Biscotti recipe for a bunch more biscotti flavor ideas!
Cinnamon Spice Biscotti
- 2 cups all purpose flour ($0.14)
- 1 tsp baking powder ($0.03)
- 1/4 tsp salt ($0.02)
- 1/2 cup white sugar ($0.09)
- 1/2 cup brown sugar ($0.16)
- 4 Tbsp butter ($0.20)
- 2 large eggs ($0.24)
- 1 tsp vanilla extract ($0.30)
- 1/2 tsp cinnamon ($0.05)
- 1/4 tsp ground ginger ($0.05)
- 1/8 tsp ground nutmeg ($0.05)
- 1/8 tsp ground cloves ($0.05)
CINNAMON SUGAR TOPPING (optional)
- 1/4 cup whit sugar ($0.04)
- 1/2/ tsp cinnamon ($0.05)
- Preheat the oven to 350 degrees. Line a baking sheet with parchment paper. In a large bowl combine the white sugar, brown sugar, eggs, vanilla, butter, cinnamon, nutmeg, ginger and cloves. Mix until everything is evenly incorporated and it has a creamy texture (by hand or mixer).
- In a smaller bowl combine the flour, salt and baking powder. Stir them until they are evenly combined. Add the flour mixture to the bowl of wet ingredients and stir it until a soft dough forms.
- Using your hands (dust with flour if needed) shape the dough into two logs about 3 inches wide and 14 inches long. Bake in the oven for 35 minutes or until golden brown.
- Remove the logs from the oven and carefully transfer to a cutting board. Using a serrated knife, gently slice the logs diagonally into 1 inch thick pieces (see photos below).
- Place the slices back on the baking sheet. Sprinkle the tops with a mixture of cinnamon and sugar and bake for 5-7 minutes. Flip the pieces over, sprinkle the other side with cinnamon and sugar and bake for another 5-7 minutes. Let the biscotti cool on a wire rack before packaging or storing in an air tight container.
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How to Make Cinnamon Biscotti – Step By Step Photos
In a large bowl, mix together everything except the flour, salt and baking powder. Mix it until it is an even, creamy texture and there are no chunks.
In a smaller bowl, combine the flour, salt and baking powder and stir until evenly mixed.
Add the flour mix to the wet mix and stir until it forms a soft dough.
Dust your hands with flour and form the dough into two logs. Place the logs on a parchment lined baking sheet.
Bake the biscotti logs at 350 degrees for 35 minutes or until they are golden brown on top.
Very carefully transfer the baked logs to a cutting board. Using a serrated knife, very gently slice the logs on a diagonal into one inch pieces. The logs will be soft and will crumble if not sliced delicately.
Place the slices back on the baking sheet. Sprinkle with cinnamon and sugar if desired. Bake the slices for 5-7 minutes. Flip the slices over, sprinkle again and bake another 5-7 minutes.
After baking on each side, the biscotti should be drier and more stable. Moisture will continue to evaporate as they cool so if they are still slightly soft after removing from the oven, they will firm up a bit more. Let them cool completely before wrapping or placing in an air tight container.
These were delicious!! Very easy recipe.
These came out perfectly and tasted delicious!
The dough was a little stickier than the pictures, but I still liked this recipe! My baking powder was also old, so there was some spread, making for some extra crispy edges which wasn’t great…but that was my fault. I will definitely be making this again! It uses ingredients I always have in my pantry and it’s a treat I love.
I kind of struggled with this recipe, but I think it’s mostly with my method. I know my baking powder is old, so I’ll make sure the update that ASAP. I did not think I could do two 14″ long logs/3″ wide with the amount of dough I had. I ended up doing 14″ long/1-2″ wide. I think next time I’ll do 7″ long logs, so I can have at least 3″ or more in width.
Should I have creamed the butter and sugar, then added 1 egg at a time instead of dumping all the wet ingredients and mixing? Should I have let the logs cool for some time before cutting? Maybe if they cooled, it’d reduce the crumbling. These are things I’m wondering and I’ll be trying next time.
Overall, the recipe tastes great. Even though I ended up with 40 small biscotti, instead of ~12-14 regular sized, I don’t think I’ll have a problem finishing them off 😊.
I didn’t cream my butter and sugar by themselves first, but you can certainly try that to see if you get better results. Same with the cooling before slicing, it’s worth a shot! :)
I wonder how they would taste with cardamom vs the clove?
These look beautiful—and delicious! I do love a good biscotti recipe, but I have to admit that the butter (or oil) in most of the recipes bothers me! From my understanding traditional recipes don’t include either, so that’s how I like to make mine.
Thank you for this wonderful recipe. I just made these and they are truly delicious. Your site is amazing.
I want to try these for my dad, he loves a biscotti with his latte in the morning (and is lucky enough to have an espresso machine to make them for himself, hrmph! Jealous!). The only thing I will do differently is try dipping them in dark chocolate after they cool. Mmmm! Thanks again for a great recipe beth!
I LOVE making biscotti! Of all the varieties I’ve ever made, my all-time fave is cranberry-pistachio with white chocolate glaze. Yummy! I once made peanut butter biscotti stuffed with whole Reese’s Peanut Butter Cups, which was nifty and tasty but not very photogenic since the layers split.
…Oh dear. I think you’ve awoken my biscotti monster. Now I have to go look up recipes. =P
Yum! What a great idea! Thanks for sharing!