Cinnamon Toast Biscotti - cooking recipe

Ingredients

2 cups all-purpose flour
1 1/2 - 2 teaspoons cinnamon
1 teaspoon baking powder
1/4 teaspoon salt
1/2 cup butter, softened (no substitutes)
3/4 cup sugar (increase sugar slightly for a sweeter cookie)
2 teaspoons vanilla extract or 2 teaspoons maple extract
1 large egg
1 egg yolk
1 egg, beaten (used for an egg wash)
CINNAMON COATING
1/4 cup white sugar
1 teaspoon cinnamon

Preparation

Set oven to 325 degrees F.
Line a large baking sheet with parchment paper.
In a small bowl combine flour with cinnamon, baking powder and salt.
In a large bowl cream the butter with sugar and vanilla until fluffy (about 4 minutes).
Add in one egg and the egg yolk; beat until combined.
Add in flour mixture; mix until just combined.
If you are adding in chopped nut mix in at this point.
Chill the dough for 30 minutes.
In the baking sheet roll the dough into a log about 18-20 inches long and 2-inches wide (or you may divide the dough into two pieces and roll into about 9-10 inches).
Using your hands flatten the log slightly.
Brush the top and sides of the log/s lightly with beaten egg.
Bake for about 25-30 minutes or until firm to the touch and light golden brown.
Cool logs for about 15-20 minutes on the baking sheet.
In a small bowl mix 1/4 cup sugar with 1 teaspoon cinnamon; set aside to sprinkle on the biscotti.
Using a serrated knife slice diagonally into about 3/4-inch slices or a little smaller.
Turn the biscotti cut-side down on the baking sheet spacing a little between each cookie.
Sprinkle the top of the biscotti with cinnamon/sugar mixture.
Bake for an additional 20 minutes or until crispy and toasted.