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Cinnamon Sugar Biscotti
These crisp, twice baked cookies are delicious dipped into chocolate fondue!
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, room temperature
large egg yolk
Preheat oven to 325*F.
Mix flour, 1 1/2 tsp cinnamon, baking powder and salt in medium bowl to blend.
Beat 1 cup sugar and butter in a large bowl until fluffy.
Add 1 egg; beat well.
Add egg yolk; beat well.
Mix in vanilla, then dry ingredients.
Transfer dough to work surface and divide in half.
Shape each half into 9-inch long, 1 1/2 inch wide log.
Transfer logs to prepared baking sheets that you have lined with parchment paper.
Beat remaining egg in small bowl.
Brush logs with egg.
Bake until golden and firm to touch (dough will spread) about 50 minutes.
Cool on sheets.
Maintain oven temperature.
Mix remaining 3 TBS sugar and 1 tsp cinnamon in small bowl to blend.
Using serrated knife, cut logs into 1/2 inch wide diagonal slices.
Place biscotti, cut side down, on baking sheets.
Sprinkle 1/4 tsp cinnamon sugar mixture over each biscotti.
Bake until pale golden, about 20 minutes.
Store airtight at room temperature.
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