Snickerdoodle Biscotti

I remember having Biscotti for the first time at my Grandma Ramsey's house (I may have had it somewhere else but this is what I remember) and seeing her dip one in her morning tea rather made me gross out.  Who would want to eat a soggy cookie! I am not a cookie dipper!  But she urged me to try it and I tried one without dipping it and loved the flavor of the anise and so I proceeded to dip it in my tea (which is doctored with milk and sugar so I am not sure if I can really call it tea) and whoa!!! this was GOOD! She didn't make her Biscotti, it was store bought, Nonni's to be exact.  Grandma also put cornflakes in her morning tea, but that's not a habit I took up!  Off and on through the years I have bought some of the wonderful Biscotti and savored the taste and the memory.  

Never have I made it, till now.  I assumed it would be difficult and am so glad I was so wrong!  This was so simple!  I choose to make the Snickerdoodle Biscotti recipe from Shugary Sweets site as I had all the ingredients on hand and it is delicious!  

(makes about 20 slices)Ingredients: 

6 Tbsp butter, softened
3/4 cup sugar
2 eggs
1 tsp vanilla extract
2 cup flour
1 tsp baking powder
1 1/2 tsp cinnamon
1/4 cup pecans, chopped
2 Tbsp cinnamon/sugar mixture

Directions:

In mixing bowl, beat butter and sugar until combined. Beat in eggs and vanilla.

Add flour, baking powder and cinnamon. Fold in pecans. 

Divide dough in half (will be very sticky - I dusted my hands with a little flour to help with the stickiness)

Shape into two 10x3inch logs onto a parchment paper lined baking sheet. Pat it flat, so it’s only about 3/4 inch high. Sprinkle with cinnamon sugar mixture.

Bake in a 350 degree oven for 25 minutes. Remove and cool on pan about 10-15 minutes. Slice one inch slices (about 10 slices per log). 

Lay upright on baking sheet and cook an additional 20 minutes. Remove and cool completely. Store in airtight container.