Cinnamon Breakfast Toast Biscotti |
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Prep Time: 0 Minutes Cook Time: 32 Minutes |
Ready In: 32 Minutes Servings: 15 |
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These were named cinnamon breakfast toasts on seriouseats but they sure sound like biscotti to me! Thus the name of this recipe. Ingredients:
3 large eggs, room temperature |
1/2 cup granulated sugar |
1/2 cup light olive or vegetable oil |
1 teaspoon pure vanilla extract |
2 1/4 cups unbleached all-purpose flour plus additional for rolling |
1/4 cup fine cornmeal or instant polenta |
1/2 teaspoon salt |
3 teaspoons baking powder |
4 teaspoons ground cinnamon |
optional toppings |
1 tablespoon milk |
1 tablespoon raw or demerara sugar |
Directions:
1. Preheat oven to 350 degrees F..
2. Place eggs, sugar and oil in bowl of electric mixer fitted with whisk attachment.
3. Beat on medium speed for 1 minute OR until light and foamy.
4. Whisk together 2 cups flour with cornmeal, salt, baking powder and cinnamon until well blended.
5. Add to mixing bowl and beat until a thick dough forms.
6. Remove bowl.
7. Use a spatula to fold in the remaining 1/4 cup of flour.
8. Allow dough to sit rest 5 minutes to absorb moisture from the eggs.
9. Lightly grease a cookie sheet, line it with parchment paper and lightly grease the parchment.
10. Flour work surface and fingers.
11. Divide dough in half and roll each half into a log 1 1/2 wide.
12. Place logs on cookie sheet, evenly spaced.
13. Bake logs for 20 to 25 minutes OR until puffy and firm to the touch.
14. Remove cookie sheet from oven.
15. Reduce oven heat to 300 degrees F..
16. Let logs cool for 15 minutes.
17. Using a serrated knife slice the logs on the bias about 1/2 thick.
18. Lay them flat on the cookie sheet.
19. Return slices to the oven.
20. Bake an additional 15 to 20 minutes OR until slices are toasted.
21. Allow toasts to cool completely.
22. Store in an airtight container.
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