Brown Sugar Cinnamon Biscotti

I was tasked this week with baking something that Quinn’s parents could take with them to St. Louis for Thanksgiving. I started thinking about what kind of baked good would be most likely to survive an airplane ride, and decided that biscotti would be just the thing. I got out my King Arthur Flour Cookie Companion and found that they agreed with me. In fact, they refer to biscotti as “the ideal traveling companion.”

This wonderful cookbook presents two basic styles of biscotti, Italian style and American style. American style is about what you’d expect our country would do to something – add butter and make it easier to eat. The Italian style is more what I think about when I think biscotti. It’s hard, crunchy, and makes me concerned for my teeth.

Brown Sugar Cinnamon Biscotti is the perfect companion for coffee or even hot chocolate! - Bake or Break

I went with the traditional Italian style version. After sampling a small piece, I was not disappointed. They are very hard and crunchy. As for the taste, these biscotti are delicious. The cinnamon and brown sugar really come through. If you have trouble finding cinnamon chips, check out The Baker’s Catalogue.

Brown Sugar Cinnamon Biscotti | Bake or Break

I haven’t made biscotti in years. I used to make it quite often, but other baking ventures have led me away from it for a while. My only personal drawback to biscotti is that I don’t drink coffee. I always thought that as I got older, I might develop a taste for it, but I just simply haven’t. I love to smell it, but that’s as far as it goes. If you’re like me in this area, don’t fret because biscotti is also wonderful with hot chocolate.

Also from The King Arthur Flour Cookie Companion: Monster Cookies

Recent biscotti inspirations:

Brown Sugar Cinnamon Biscotti

Prep Time: 25 minutes

Cook Time: 50 minutes

Yield: about 18 cookies

Brown Sugar Cinnamon Biscotti


  • 2 large eggs
  • 2/3 cup brown sugar
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 teaspoon vanilla extract
  • 2 cups all-purpose flour
  • 2 teaspoons cinnamon
  • 1 cup cinnamon chips
  • 1 cup chopped pecans (or other nuts)


Preheat oven to 350°. Line a large baking sheet with parchment paper or silicone liner.

Beat the eggs, brown sugar, baking powder, salt, and vanilla until creamy. The mixture should be thick like pancake batter. Decrease mixer speed and add flour, cinnamon, cinnamon chips, and pecans. Mix just until blended.

Place dough on baking sheet. Shape into a log about 14 inches long, 2 & 1/2 inches wide, and 3/4 inches thick. Smooth the top and sides with a wet dough scraper.

Bake for 22 to 25 minutes. Reduce oven temperature to 325°.

Let cool on the pan for 5 to 15 minutes. Then, spray lightly with room-temperature water, covering the sides and the top, to make slicing easier. Wait 5 minutes, then slice the biscotti into 3/4-inch slices. Slice on the diagonal to yield longer biscotti. Be sure to slice straight up and down so the slices will not topple over during baking. Place sliced pieces on lined baking sheet, allowing about 1/2 inch between them.

Bake for 22 to 25 minutes. Remove from oven and transfer to a rack.


After the biscotti have cooled, they can be stored in an airtight container for 2 weeks.

Recipe adapted from The King Arthur Flour Cookie Companion.

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  1. Tartelette November 21, 2007 Reply

    I love the creativity in this biscotti. I always make the smae chocolate/nuts, dried fruit/nuts, but this is really nice!

  2. Mandy November 21, 2007 Reply

    I agree that biscotti is indeed “ideal travelling companion”. We always bring a batch with us whenever we travel. hey, aren’t you going to show your cute dinosaur sprayer with your readers? ;p

  3. peabody November 22, 2007 Reply

    That is my kind of biscotti…much better than chocolate.

  4. Patricia Scarpin November 22, 2007 Reply

    These would go perfectly with my tea now!

  5. MyF November 22, 2007 Reply

    Very lovely and cool blog u have here, and I simply love your foodtography! Keep it up! I cant wait to have some biscotti!

  6. Graeme November 22, 2007 Reply

    They look superb dotted with those little holes, and the thought of cinnamon chips melting into coffee is making my mouth water.

  7. Rosa November 23, 2007 Reply

    Those biscotti look wonderful! I bet they taste gorgeous!



  8. Siri November 23, 2007 Reply

    Biscotti with Hot Choclate .. Yummy, an amazing combo indeed! The pic looks amazing.

    ~ Siri

  9. jennifer November 23, 2007 Reply

    Thanks, everyone, for the compliments! I’m anxious to hear how these biscotti were received in St. Louis.

    Mandy, I’ll be sure to add in a picture as soon as I can. :-)

  10. Kristen November 23, 2007 Reply

    This sounds delicious! I love cinnamon and sugar anything…combine this with a mug of hot chocolate and I bet it is heavenly!

  11. Tara May 12, 2008 Reply

    Hey Jennifer,

    I’m having trouble with the link for this recipe; it doesn’t seem to be working.

    Thanks! :)

  12. quinn May 12, 2008 Reply

    Tara, the recipe link is fixed now. Thanks for bringing that to our attention.

  13. darcie September 11, 2012 Reply

    hello! i absolutely love your blog! i stumbled upon this recipe & was wondering if you could email me (or post!) the american version? this would be a great gift for my children’s teachers! thank you soooo much & have a wonderful day! :)

  14. darcie December 11, 2013 Reply

    hi there! i was wondering if you still have the “american version” of this glorious biscotti! if you could email me the recipe, i’d really appreciate it…would love to bake them up for christmas! thank you so much! :)

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