Name: Cinnamon Vanilla Biscotti Recipe
Prep time: 20 min
Cook time: 50 min
Total time: 1 h 10 min
Cuisine: Italian
Ingredients: ½ cup unsalted butter (room temperature); ¾ cup granulated sugar; 3 teaspoons vanilla extract; 2 eggs; 1 ¾ cups + 2 tablespoons all purpose flour (plus more for shaping the dough); ¾ teaspoon salt; 1 teaspoon baking powder; 1 teaspoon ground cinnamon; 1 cup powdered sugar; 3 teaspoons hot water (adjust for drizzle consistency); dash of ground cinnamon

Jump to Recipe· 4.7 from 45 reviews

If you’re craving a crunchy, lightly spicy treat that’s perfect with your morning coffee or afternoon tea, you’re going to love this Cinnamon Vanilla Biscotti Recipe. It’s one of those recipes I keep coming back to because it’s absolutely fan-freaking-tastic — with just the right balance of warm cinnamon and fragrant vanilla, crisp edges, and a sweet glaze that makes every bite feel special. Trust me, once you try this, you’ll want to bake it again and again.

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Why This Recipe Works

Perfect Texture: The double-bake method creates a biscotti that’s crisp but not too brittle, ideal for dunking.
Balanced Flavors: Adding cinnamon last ensures you get beautiful swirls of spice without overpowering the vanilla.
Simple Ingredients: You only need pantry staples, making it easy to whip up any time.
Customizable Glaze: The cinnamon-sweet glaze adds just enough sweetness and looks gorgeous drizzled on top.

Cinnamon Vanilla Biscotti, best biscotti recipe, crunchy biscotti with cinnamon, homemade vanilla biscotti, coffee pairing biscotti - This image shows several triangular slices of light brown scones arranged on white parchment paper over a white marbled surface. Each scone slice has a visible crumbly texture with small dark specks inside. On top of each slice, there is a thick white icing drizzle applied in vertical lines, adding contrast and a smooth, glossy look to the rough texture of the scones. The focus is on a front scone slice, with others blurred in the background, giving depth to the image. photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

Each ingredient in this Cinnamon Vanilla Biscotti Recipe plays a role in achieving that ideal balance of flavor and texture. I’ll tell you why they’re here, and give you a heads-up if I find a certain brand or technique really helps.

Cinnamon Vanilla Biscotti, best biscotti recipe, crunchy biscotti with cinnamon, homemade vanilla biscotti, coffee pairing biscotti - Flat lay of a small pat of unsalted butter, a small mound of granulated sugar, a few whole brown eggs with clean shells, a small handful of all purpose flour, a pinch of salt scattered next to a teaspoon of baking powder, a small heap of ground cinnamon with a dash separately nearby, a few vanilla beans cut open revealing seeds, a small white ceramic bowl filled with powdered sugar, a small white ceramic bowl of hot water, all arranged in perfect symmetry on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Unsalted Butter: Using unsalted butter lets you control the saltiness; plus, room temperature butter creams better with sugar for fluffiness.
Granulated Sugar: It dissolves nicely into the dough, giving a subtle sweetness without making the biscotti too soft.
Vanilla Extract: Fresh, pure vanilla extract makes a big difference here; it’s worth investing in a good quality one.
Eggs: They bind everything together and contribute to the structure of these biscotti.
All-Purpose Flour: The classic flour ensures a sturdy dough that crisps just right.
Salt: Enhances all the flavors; make sure not to skip it.
Baking Powder: Gives a little lift, keeping the biscotti from being too dense.
Ground Cinnamon: Added last for visible swirls, it adds that warm, cozy spice character.
Powdered Sugar (for Glaze): Blends smoothly to make a lovely drizzle that hardens just right.
Hot Water (for Glaze): Adjusts the glaze consistency — I usually start with 3 teaspoons but keep some water handy to tweak as needed.

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Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Tweak to Your Taste

This Cinnamon Vanilla Biscotti Recipe is like a blank canvas — once you’ve mastered the base, you can tweak it to suit your mood or occasion. I love mixing it up depending on the season or what I have in the pantry, and you might enjoy experimenting too.

Variation: I sometimes swap half the all-purpose flour for almond flour, which adds a subtle nuttiness and makes the biscotti a bit chewier.
Dietary Modification: For a dairy-free version, I replace butter with coconut oil and the glaze with a simple powdered sugar and almond milk combo.
Seasonal Changes: Adding a handful of dried cranberries or chopped nuts can bring delightful texture and flavor, especially around holidays.
Difficulty Level: If you’re new to biscotti, don’t worry—the recipe is forgiving; just remember the double baking steps for that perfect crunch.

Step-by-Step: How I Make Cinnamon Vanilla Biscotti Recipe

Step 1: Cream the Butter and Sugar

Start by preheating your oven to 350°F and lining a baking sheet with parchment paper. In a medium bowl, I like to combine the unsalted butter and granulated sugar first, mixing them until the mixture is light and fluffy — about 2-3 minutes with a handheld mixer. This early step is key because it creates a light texture in the dough that really shines through once baked.

Step 2: Add Vanilla and Eggs

Next, stir in the vanilla extract until it’s fully incorporated for that lovely fragrant base, then add the eggs one at a time, beating as you go. I usually mix for about a minute here — this ensures everything emulsifies properly for a silky dough.

Step 3: Incorporate Dry Ingredients and Cinnamon

Now, sift together the flour, salt, and baking powder, then gently fold them into the wet mixture. Be careful not to overmix here — you want a soft dough but not tough cookies. Once the dough starts to come together, fold in the ground cinnamon last. Mixing the cinnamon in at the end lets you see those beautiful spicy swirls in the dough later. It’s a small trick that adds a lot of visual appeal!

Step 4: Shape and Bake the Dough Logs

Sprinkle a generous amount of flour on your parchment-lined baking tray — the dough is a bit sticky, so this helps prevent it from sticking. Dump the dough onto the tray and gently shape it into a log about 13 inches long. I like to split the dough into two logs, place them side by side, and press each one down to about ½ inch thick. Use your hands to straighten the edges so the biscotti bake evenly. Pop these into the oven for about 30 minutes until they’re lightly golden and firm to the touch.

Step 5: Slice and Double Bake

After the initial bake, let the logs cool for about 5 to 10 minutes right on the tray. Then reduce your oven temperature to 280°F – this lower temp is perfect for drying the biscotti out gently. Place one log on a cutting board and use a serrated knife to slice on a diagonal into roughly ¾-inch thick slices. Arrange these cut cookies on their sides back on the parchment. Bake for 10 minutes, flip each biscotti, and bake another 10 minutes on the other side. If you prefer your biscotti crunchier, go ahead and bake 20 minutes each side — just watch closely so they don’t burn.

Step 6: Prepare and Drizzle the Glaze

While the biscotti are baking, whisk together powdered sugar, hot water, and a dash of cinnamon until you get a thick but still pourable glaze. I usually start with three teaspoons of hot water and add a bit more if needed — the consistency is key here: you want it to drizzle, not run. Once the biscotti have cooled completely, drizzle the glaze over the tops with a fork or squeeze it out of a sandwich bag with a tiny corner snipped for neat lines. It adds a perfect hint of sweetness and makes your biscotti look bakery-worthy.

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Pro Tips for Making Cinnamon Vanilla Biscotti Recipe

Room Temperature Ingredients: Always use room temp butter and eggs to get a smooth, well-emulsified dough.
Don’t Skip the Double Bake: This step is what turns soft logs into that signature crisp biscotti texture.
Serrated Knife for Slicing: Use a serrated knife to slice your logs cleanly without crushing the dough.
Adjust Cinnamon to Taste: I’ve experimented with adding the cinnamon both mixed in and swirled — adding it last gives a prettier, more pronounced cinnamon flavor.

How to Serve Cinnamon Vanilla Biscotti Recipe

Cinnamon Vanilla Biscotti, best biscotti recipe, crunchy biscotti with cinnamon, homemade vanilla biscotti, coffee pairing biscotti - The image shows a clear glass cup placed on a white marbled surface. Inside the cup, there are three crispy biscotti standing upright, each with a rough light brown texture. White icing is drizzled in thin stripes across each biscotti, adding contrast to their warm golden color. The background is plain and softly lit, emphasizing the cup and its contents. photo taken with an iphone --ar 2:3 --v 7

Garnishes

I love to keep it simple here — just a light drizzle of the cinnamon glaze on top. Sometimes I add a light dusting of cinnamon powder after glazing for an extra fragrant touch. If I’m feeling festive, a sprinkle of finely chopped toasted almonds or a few chocolate chips nestled into the dough before baking adds a nice visual and flavor contrast.

Side Dishes

Pair your biscotti with the classics: a freshly brewed cup of coffee, a chai latte, or even a delicate green tea. I’ve also served them alongside a cheese board with mild cheeses and sliced fruits — the biscotti adds a lovely crunch and sweetness that balances salty bites.

Creative Ways to Present

For holiday gatherings, I like stacking biscotti slices in a clear glass jar tied with a rustic twine and cinnamon sticks — it looks charming and doubles as a beautiful gift! Arranging slices in a fan shape on a wooden board with nuts and dried fruit always impresses guests, too.

Make Ahead and Storage

Storing Leftovers

After the biscotti have cooled completely, store them in an airtight container at room temperature. They stay crisp and delicious for up to two weeks, which is great because they never last that long in my house! If they start to soften, a quick toast refreshes their crunch.

Freezing

I’ve found that biscotti freeze beautifully. Just wrap them tightly in plastic wrap and then place them in a freezer-safe bag or container. They keep well up to 3 months — perfect for baking ahead for holiday parties or gifting. When you’re ready, thaw at room temperature or toast directly from frozen.

Reheating

To reheat and regain that perfect crunch, pop the biscotti in a 350°F oven for about 5 minutes or toast them lightly. This revives the texture without drying them out. I like doing this just before serving to guests or enjoying with my afternoon tea.

FAQs

Can I use whole wheat flour instead of all-purpose flour?

Yes, you can substitute with whole wheat flour, but keep in mind the texture will be denser and slightly less crisp. I recommend mixing half all-purpose and half whole wheat flour for a nice balance. Also, add a teaspoon extra baking powder to help with rise.
How do I make the biscotti gluten-free?

For a gluten-free version, swap the all-purpose flour for a gluten-free baking blend designed for 1:1 substitution. Make sure it contains xanthan gum or add about ½ teaspoon for structure. The dough might be a bit softer, so handle gently when shaping.
Why do biscotti require two baking sessions?

Biscotti are baked twice to create their signature crunch. The first bake cooks the dough into a firm log, and the second bake dries out the sliced cookies, making them crisp and perfect for dunking without falling apart.
Can I add nuts or dried fruit to this recipe?

Absolutely! Adding chopped almonds, pistachios, or dried fruits like cranberries or cherries enhances flavor and adds texture. Mix them into the dough right before shaping to distribute evenly.
How should I store glazed biscotti?

Let the glaze set completely before storing. Keep biscotti in an airtight container at room temperature. If you live in a humid climate, adding a piece of bread inside the container can help maintain crispness by absorbing moisture.

Final Thoughts

This Cinnamon Vanilla Biscotti Recipe holds a special place in my baking repertoire because it’s universally loved and so adaptable. Baking these little crunchy delights feels like a cozy ritual, and sharing them with friends always brings a smile. If you’re looking for a recipe that’s straightforward yet impressive, warm yet crisp, this is it. Give it a try—you’ll be handing out biscotti as gifts before you know it!