Cinnamon Toast Crunch Biscotti

Today is Baking Monday.  It was especially well received as we had blizzard weather all weekend (the city actually shut down Saturday night, canceling my plans for a Haiti relief pub crawl through Iqaluit’s three bars) that ended just as we headed to work this morning.  Waiting in our inboxes was office closure notices for three communities – Iqaluit not included.  And, of course, today turned out to be a beautiful day.

We distributed baking just after 9am, and it was all gone by 10:30am.  Here’s to cinnamon toast crunch!

Cinnamon Toast Crunch Biscotti

Adapted from


2 cups flour
1.5 teaspoons ground cinnamon
1 teaspoon baking powder
1/4 teaspoon salt
1 cup granulated sugar
6 tablespoons room temperature butter
1 egg
1 egg yolk
1 teaspoon vanilla

for the topping…
1/4 cup granulated sugar
1 teaspoon ground cinnamon
1 beaten egg


Whisk together flour, cinnamon, baking powder and salt.
In a separate bowl, cream together the butter and sugar until light and fluffy.  Beat in the egg, and then add the egg yolk.  Beat in vanilla extract.
Add all the dry ingredients to the butter mixture all at once.  Beat until combined.

Whisk together the cinnamon and sugar for the topping.
Divide the dough between two 8 x 8 square pans and press into the pan firmly.  Use a fork to aerate the top of the biscotti.  Brush with beaten egg and sprinkle generously with cinnamon sugar topping.
Bake at 325 for 20 minutes.  Cut into 12 pieces – 6 x 2 and bake for another 20-25 minutes.
Enjoy with coffee or tea! Delicious!