Biscotti alla Cannella: A Warm Embrace from Italy

You know, there’s just something about cinnamon that feels like a hug from the inside out. It’s that warm, nostalgic scent that drifts through the kitchen, clinging to your sweater, curling around your senses and for a moment, everything slows down. Now imagine that cozy spice wrapped up in a golden, crunchy biscotti. That’s Biscotti alla Cannella, and yes, it’s as good as it sounds.

This isn’t just a cookie. It’s a little moment of peace, a coffee companion, a thoughtful gift, and a piece of history, twice-baked, just like tradition says.

Let’s rewind a bit. The word biscotti comes from the Latin bis coctus, meaning “twice baked.” Why twice? In ancient Rome, that double bake gave the biscuits a long shelf life essential for soldiers marching across empires or travelers on dusty roads. They weren’t sugary, though just functional and dry.

Fast forward to the 14th century in Prato, Tuscany, and the biscotti we know today began to take form. Here, almonds were folded into sweet dough and baked into what locals call cantucci. Served with Vin Santo, a dessert wine, these cookies became part of Tuscan culinary tradition and still appear at the end of many meals across Italy.

Enter Cinnamon: A Modern Twist

Now, cinnamon isn’t a classic Italian addition. You won’t find it in old-world Tuscan cookbooks. But food evolves, and taste travels. In North America and other parts of the world, cinnamon brings a beloved warmth that complements biscotti’s crunchy texture beautifully.

So while Biscotti alla Cannella may not be Nonna’s original recipe, it’s the perfect example of old meeting new. Traditional technique with a flavorful twist. And honestly? Nonna would probably approve especially with an espresso in hand.

Besides the heavenly scent of cinnamon wafting through your kitchen, these biscotti are easy to customize, add nuts, dried fruit, white chocolate chips, or orange zest.

Cinnamon cookies – biscotti alla cannella
Crisp, cozy, and kissed with cinnamon.
There’s something special about cinnamon, it’s the flavor of comfort, nostalgia, and quiet, cozy mornings. Pair it with a golden, crunchy biscotti and you’ve got the perfect companion for your favorite mug.
These Cinnamon Sugar Biscotti, known in Italian as Biscotti alla cannella, take the classic twice-baked cookie and give it a warm, spiced makeover. Each bite is crunchy yet tender, dusted with just enough cinnamon sugar to make you smile, not too sweet, not too plain, but just right. Bake them longer for a serious crunch, or less for a gentler snap.
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Prep Time 20 minutes
Cook Time 50 minutes
Cooling Time 10 minutes
Total Time 1 hour 20 minutes
Servings: 24 biscuits
Course: Dessert
Cuisine: Italian
Ingredients Method Notes

Ingredients
  

Dough
  • 2 cups all-purpose flour
  • 1½ tsp ground cinnamon (Korintje Cinnamon)
  • 1 tsp baking powder
  • ¼ tsp salt
  • 1 cup granulated sugar
  • 2 large eggs
  • 1½ tsp vanilla extract
  • Zest of 1 orange (optional)
  • ½ cup (75g) chopped toasted almonds or walnuts (optional)
Topping
  • 1 tbsp ground cinnamon (Korintje Cinnamon)
  • ½ teaspoon ground cinnamon

Instructions
 

  1. Preheat and Prep: Preheat your oven to 350°F (175°C). Line a large baking sheet with parchment paper.
  2. Mix Dry Ingredients: In a medium bowl, whisk together the flour, cinnamon, baking powder, and salt. Set aside.
  3. Add wet ingredients: In a separate bowl, beat eggs and vanilla. Stir into the dry mix until dough forms. Add orange zest if using.
  4. Shape the dough: Divide dough in half. On a lightly floured surface, shape each half into a 10-inch-long, 2-inch-wide log.
  5. Bake (first round): Transfer logs to the baking sheet. Bake for 25–30 minutes, or until golden and firm. Remove from oven and cool for 10 minutes.
  6. Slice: Once cool enough to handle, slice logs diagonally into ½-inch thick biscotti using a serrated knife.
    Add cinnamon sugar (optional): Mix 1 tbsp sugar + ½ tsp cinnamon. Lightly sprinkle on the biscotti before second bake.
  7. Bake (second round): Lay slices cut-side down. Bake 10 minutes, flip, then bake another 8–10 minutes until crisp and dry.
    Cool completely on a rack. Store in an airtight container for up to 2 weeks.

Notes

Sticky dough? That’s normal! If it’s too hard to shape, pop it in the fridge for 15–20 minutes to firm up.
Don’t overmix. Mix just until the dough comes together. Overworking it can make the biscotti tough.
Let the logs cool for 10 minutes before slicing—any sooner and they’ll crumble, any later and they’ll be too hard.
Use  serrated knife and a gentle sawing motion to get clean, even slices.
Want Softer or Richer Biscotti?

If you’re looking for a softer or richer variation, you can tweak the recipe by adding:

2–4 tbsp of butter for a tender, shortbread-like bite

A splash of olive oil for moisture and a Mediterranean vibe

But for this Biscotti alla Cannella, we’re staying close to tradition: crunchy, aromatic, and perfect for dunking.

Simple to Make

Whether you’re new to baking or you’ve got flour in your veins, these homemade Cinnamon Sugar Biscotti are surprisingly easy—and wildly satisfying. No fancy tools. No complicated steps. Just a few pantry staples, a little patience, and that warm cinnamon smell taking over your kitchen like a cozy blanket.

The best part? You can make a batch ahead of time, stash them in a jar, and they’ll stay crisp and delicious for days. They’re just as perfect with your morning coffee as they are for an after-dinner treat. Honestly, they might become your new “signature” cookie.

Make It Your Own

Add Some Crunch

Toss in a handful (about ½ cup) of chopped nuts like:
Toasted almonds (classic)
Pecans for a Southern twist
Hazelnuts for a rich, earthy bite
Nuts not only add texture, but they balance the sweetness and complement the cinnamon beautifully.

Once your biscotti are baked and cooled, try drizzling them with melted white chocolate or dark chocolate. Use a spoon or piping bag to create a light zigzag across the tops. It’s simple, but it looks and tastes impressive—perfect for gifting or holiday cookie trays.

Don’t Skip the Cinnamon Sugar Topping

Right before the second bake, a quick sprinkle of cinnamon sugar goes a long way. It creates a delicate, sparkly crust and enhances the warmth of the spices.

Pro tip: Mix 1 tablespoon sugar + ½ teaspoon cinnamon, and sprinkle generously. It caramelizes slightly in the oven, giving each cookie a little extra crackle and magic.

Second Bake

The second bake is where the magic (and crunch) happens. Here’s how to adjust based on your cookie personality:

Extra Crispy: Bake the biscotti 2–3 minutes longer per side during the second bake. They’ll come out golden, extra dry, and ideal for dipping.

Softer Bite: Cut the second bake short by a few minutes—just long enough to set the edges. The center will stay a bit more tender. They’re still firm enough to hold their shape but won’t feel like you’re biting into a brick.

Storage

Room temperature: Store in an airtight container for up to 1 week.
Freezing: Biscotti freezes well for up to 3 months. Wrap tightly or store in a freezer-safe container.

Korintje Cinnamon

Korintje cinnamon is a top choice among professional bakers and commercial kitchens, thanks to its smooth, sweet flavor and versatility. As the mildest and sweetest variety of cassia cinnamon, ground Korintje cinnamon is also the most common type found in American grocery stores. (often labeled as “ground cinnamon”)

Unlike Saigon cinnamon, which has a stronger, spicier kick, Korintje offers a more subtle warmth that blends beautifully with sugar—making it perfect for cinnamon-sugar toppings on treats like Cinnamon Sugar Biscotti. Its consistent, balanced flavor enhances baked goods without overpowering more delicate ingredients, making it a staple in both home and commercial baking.