Snickerdoodle Biscotti – Crispy vanilla biscotti covered in cinnamon sugar and dipped in white chocolate. The perfect accompaniment to a morning coffee!

As the weather turns cooler, many of us are switching from our cold brews to hot cups of coffee. One thing a cold brew can’t accommodate is a crispy biscotti. So now that you’ve got hot cups brewing in the mornings, you gotta make these Snickerdoodle Biscotti. Not only do you get an incredible tasting cookie to dunk in your coffee, but the cinnamon and white chocolate flavor your coffee as you dunk. Mmmm.

I first made biscotti about 5 years ago. I was craving a gingerbread cookie but didn’t want the hassle of gingerbread men. So I made gingerbread biscotti. I was shocked at how easy the process was! Since then, I’ve made 3 other variations of biscotti and I love them all. These Snickerdoodle Biscotti are my latest version and definitely the most fun. Even my children loved them!

Here are my Snickerdoodle Biscotti!

Making biscotti

Biscotti is a twice baked cookie so they are meant to be crunchy and thus, perfect for dunking into hot beverages since they won’t fall apart or get soggy. But how does one bake a cookie twice with out burning it? Let’s discuss.

Biscotti starts out with a simple cookie dough made with oil and butter. This ensures a moist texture but still a little buttery flavor. Next, it’s shaped into a loaf on a baking sheet. I like to line my baking sheet with a silicone mat to ensure it (1) doesn’t stick and (2) the mat stays in place as I form the loaf. Make sure your loaf is an even thickness all around and is about 15 inches long.

Before baking, the loaf is covered in cinnamon sugar to give it that signature snickerdoodle look and taste.

The loaf is baked for 30 minutes until no longer raw in the center. This is the first bake.

The second bake

After they are cooked through, the loaf sits for 15 minutes to cool slightly. Don’t let it cool too much or the loaf will be hard to slice into.

Once cooled, use a serrated knife to slice the loaf into 18 cookies, each about 1 inch wide. Lay them cut side up on the baking sheet and bake another 20 minutes, flipping halfway through to bake the other side.

Once the biscotti are baked and cooled, they’re finished with a dip into white chocolate and left to let the chocolate set up firm.

Tips and Tricks

1. Silicone baking mat. I usually don’t endorse silicone mats over parchment paper because they’re usually interchangeable in my recipes. However, for this recipe, I highly recommend using silicone mats because they stay it place when we form the biscotti log. Parchment paper would flop all over the place, which will get annoying, trust me.
2. Press in the cinnamon sugar. To help the cinnamon sugar stick to the dough, press it down into the dough after sprinkling it over the top.
3. Do not undercook. You will know when the biscotti logs are done baking the first time when the edges start to crack and a toothpick comes out clean when inserted. Do not remove the logs before this point! If the logs are undercooked, the biscotti will break when slicing into individual cookies.
4. Serrated knife. I recommend using a serrated knife when slicing the logs. This will ensure the biscotti keep their shape and aren’t smashed down by the knife.
5. Cool completely. I recommend letting the cookies cool completely before serving because they will firm up during the cooling process. Biscotti are the one cookie that you want to be super crunchy. The more crunchy they are, the better they are for dunking into a hot chocolate or coffee.

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