Nicole Campbell Riness, a dear family friend of ours, is a wonderful baker. She makes incredible biscotti.
I love her rich chocolate cookie and other flavors but my all time personal favorite is her unique Snickerscotti! She made this many years ago and I’ll venture to guess she was the first on the planet to put the two ideas together.
These sweet, crunchy and delicious little biscotti are made from Snickerdoodle dough. They are not difficult to master and will surely become a favorite among friends and family.
There something wonderful about the smell of butter, sugar and vanilla and that’s where it starts. I always cream the butter and sugar with a wooden spoon but when it’s time to mix in the eggs and vanilla I find a hand-mixer makes quick work of it.
The dough will be soft. It’s important to work quickly before the butter softens too much and makes the dough hard to handle. If it gets too soft it’s best to cool it in the refrigerator for an hour or so.
I use parchment paper on the pan and then hand press the dough or use a small roller. You can make a custom-sized roller using 1” white PVC pipe cut to any length. The nice smooth surface of the pipe makes it easy to clean.
Generously dust with cinnamon sugar!
Now it’s ready for the oven. The cookie bakes 12 minutes at 400 degrees. When done remove from the oven and carefully cut into strips 1” or so depending how you like them. Be careful not to cut through the paper to the pan. Wiggle them apart a bit and return to the oven for another 10 minutes.
Turn off the oven and remove the pan. Let them cool about 5 minutes before placing them on a wire rack. Return the rack to the warm oven. After 15 minutes or so they start to dry out and get that beautiful brown crunchy look. Cool completely on the rack before storing.
These can be enjoyed with coffee, milk or alone. These are so delicious that I’m tempted to hide a few of them for another day as they always get gobbled up too soon.
Click here to link to the recipe.