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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.