SANDRA'S SNICKERDOODLE BISCOTTI DIPPERS

So satisfying with a nice cup of tea while dipping these tasty jewels,
or coffee, or hot chocolate...it's a win-win! Also, a perfect
tiramisu making substitute vs lady fingers...

Yields: 3 doz (appx)

Prep: 15 Mins.

Bake/Stand/Re-bake: Bake 30 Mins/Stand 15 Mins/Re-bake 10 Mins.

INGREDIENTS

Cream Wet

2/3 cup granulated sugar

6 tablespoons unsalted butter, at room temperature

2 large eggs

1 teaspoon vanilla extract

Sift Dry

2 cups all-purpose flour

1 1/2 teaspoons ground cinnamon

1 teaspoon baking powder

1/2 teaspoon baking soda

2 teaspoons cream of tartar

1/4 teaspoon salt

Brush tops of logs (just before baking)

1 egg, beaten

Sprinkle Mix (just before re-baking)

3 tablespoons white sugar

1 teaspoon ground cinnamon

METHOD

Preheat oven to 325 degrees. Line baking sheet with parchment paper; set aside.

In a stand mixer with the paddle attachment, cream together 2/3 cup sugar and butter for 5 minutes on low speed. Add in 2 eggs and vanilla, and continue to cream for 2 minutes longer.

Sift through a sieve placed over wet ingredients in stand mixer bowl, and shake to sift the flour, cinnamon, baking powder and soda, cream of tartar, and salt.

On a lightly floured surface, divide dough into two pieces. Roll each piece into a log about 12" long. Place logs on the prepared baking sheet and flatten slightly so they are 2-1/2" wide (the will spread slightly while baking). Brush top of each log with the beaten egg.

Bake 30 minutes (turning baking sheet half way through baking), until golden and slightly cracked on top. [Do not turn off oven]. Cool for 15 minutes on baking sheet.

Carefully move logs to a cutting board, and using a serrated knife slice each log crosswise at a diagonal into 1/2 inch slices (I snack on the 4 end pieces that aren't as pretty, but oh so tasty ;). Flip each slice cut side down, and sprinkle with a cinnamon sugar mixture. Place back on baking sheet, and re-bake for an additional 10 minutes (turning baking sheet half way through baking), until toasted. (You should end up with 3 doz. 1'' thick by 3-1/2" wide biscotti after baking.)

Transfer biscotti to cool on a wire rack. Once completely cool, store in an airtight container for up to 2 weeks (or freeze up to 6 months). ~ Enjoy!