Snickerdoodle Biscotti - Coffee's BFF...

So, by now you should all know that Jamie is finally back in Charlotte which means that we get to hang out, let our kids play, eat take out food together and drink lots of coffee while the kids nap.

**HAPPY DANCE**HAPPY DANCE**HAPPY DANCE**

So, with all the best of intentions I found this great biscotti recipe online - a SNICKERDOODLE biscotti recipe - which is totally unlike anything I would normally choose.  Me, I'm a chocolate girl.  Give me chocolate, give me peanut butter, give me something rich and decadent.

Jamie, not so much - when I made cupcakes for her baby shower, her one request was a snickerdoodle cupcake.  So, like I said, with the best of intentions I found this recipe and intended to have it made and ready for dunking when she arrived at my house for a gab session   highly productive blog meeting.

BEST OF INTENTIONS is key here people.  Because my oldest decided he wasn't feeling well, my littlest decided to fight his morning nap, I had to clean since we'd been away all weekend, and I got in a run on the treadmill too.  And then I had to shower, and then well...Jamie was on my doorstep.  Soooo...I didn't exactly get to share the Snickerdoodle biscotti with her because I hadn't made it quite yet.  But, I plan to save some (BEST OF INTENTIONS!!!) for her next visit.

This biscotti is perfect.  Seriously, it is.  If you want to wow people, whip up some biscotti.  It sounds fancy, but is totally easy to make and even easier to eat.  I slightly adapted this recipe, from Food.com.

Ingredients

• 2 3/4 cups whole wheat pastry flour
• 1 cup sugar (I used coconut palm sugar, but you can use white)
• 2 teaspoons baking powder
• 1/4 teaspoon salt
• 1 tablespoon vegetable oil
• 1 teaspoon good vanilla extract
• 3 large eggs
  ----------------------------------
• 2 tablespoons sugar
• 1 teaspoon cinnamon1 large egg white
  
  

  Directions:

  1. Preheat Oven to 350 degrees F.
  2. Measure flour into a large bowl using the scoop and level method.  Add 1 cup sugar, baking powder and salt.  Mix oil, vanilla and whole eggs in a small bowl, and add to the large bowl (your dough will be dry and quite crumbly).
  3. 
     
     Turn dough out onto a floured surface and knead 7 or 8 times.  Divide in half. Shape each portion into a roll about 8 inches long, and place them six or so inches apart on a cookie sheet lined with parchment.  Flatten each roll to 1 inch thick.
  4. 
     
     Combine the 2 tablespoons sugar and cinnamon, then gently brush the tops of the rolls with the egg white and sprinkle with cinnamon sugar.
  5. 
     
     Bake at 350 for 30 minutes. Remove from the sheet and cool for 15 minutes.
  6. 
     
     Cut diagonally into 1/2 inch slices and lay them cut sides down on the cookie sheet again.  Reduce oven temp to 325 degrees F and then bake 10 more minutes, turn over and bake 10 more. They'll be soft in the middle but will harden as they cool.
  7. 
     
     Cool completely on a wire rack.