Cinnamon Biscotti with Coffee Frosting

The Biscotti di Prato, also known as cantuccini, are typical sweets from Prato, an Italian town located in the Tuscany region. Although the original recipe consisted of a flour, egg, sugar and almond base, today it is possible to find numerous versions like this one with cinnamon with coffee glaze.

The main feature of this sweet italian compared to others, it is that it is cooked twice. In the first cooking, a sponge cake is obtained; then it is cut into slices and these are taken to the oven a second time, drying the dough to obtain the biscotti. They are perfect cookies to serve with elc afé in the middle of the afternoon, try them!

Print

Cinnamon Biscotti with Coffee Frosting

Biscotti are typical sweets from the Italian region of Tuscany. Some perfect cookies to accompany the afternoon coffee.

Author Maria vazquez

Kitchen: Italian

Recipe type: Dessert

Rations: 24

Preparation time:  20m

Cooking time:  1 hours

Total time:  1 h 20 min

Ingredients

For the dough

• 190g. all-purpose flour
• 1 ½ tsp. ground cinnamon
• 1 tsp. baking powder
• ¼ tsp. Salt
• 160g. of sugar
• 6 tablespoons of butter at room temperature
• 1 large egg, plus 1 yolk
• 1 tsp. vanilla extract

For the breading

• 55 g. of sugar
• 1 tsp. ground cinnamon
• 1 egg, lightly beaten

For the coffee glaze

• 110g. icing sugar
• 2-3 tablespoons of strong coffee at room temperature
• ¼ tsp vanilla essence

Preparation

1. We preheat the oven to 180˚C.
2. We line the tray oven with parchment paper.
3. In a bowl, we mix the dry ingredients: flour, cinnamon, yeast and salt. We mix and reserve.
4. In another bowl we beat the butter and sugar on medium-high speed until a light and fluffy cream is achieved.
5. Then we incorporate the egg and the egg yolk, beating after each addition.
6. Then add the vanilla and beat at low speed until it is integrated.
7. Finally, we gradually incorporate the dry ingredients with envolvent movements, using a spatula or wooden spoon until a homogeneous and manageable dough is achieved.
8. We split the dough in two halves. With each one we make a rectangle / roll on the 22 c baking tray. long and 3 cm thick approximately. Think that from here you will then cut slices to create the biscotti.
9. In a small bowl, mix the sugar and cinnamon. We paint the two doughs with the beaten egg and then sprinkle generously with the mixture of sugar and cinnamon.
10. Bake for 30-35 minutes, turning the dough halfway through cooking. The surface should be slightly browned.
11. We remove the tray from the oven, but keep the oven at temperature.
12. Once the dough is cool enough to handle, we cut slices diagonally 1,5-2 cm thick.
13. We place the biscotti face down on the baking tray and sprinkle again with the mixture of sugar and cinnamon.
14. Bake another 8-10 minutes on one side, and another 8-10 minutes after turning them over; until they are crispy and golden.
15. Meanwhile, we elaborate the coffee glaze. To do this, we beat all the ingredients. We start with two tablespoons of coffee and add more if necessary to achieve a suitable consistency.
16. Once the biscotti are out of the oven and cold (they cool on the rack), with a spoon we drop a little of frosting on top and we let it harden.

Nutritional information per serving

Calories: 405

3.2.2925