Cinnamon Butter Cookies (Biscottini alla Cannella)
Cinnamon Butter Cookies (Biscottini alla Cannella)
Freshly made cinnamon butter cookies to dunk in your morning espresso on a Sunday…Happiness is made of those brief, stolen moment of pure indulgence and I love nothing more than to allow myself the occasional treat when I most crave it. Are you with me?
INGREDIENTS
makes 12-16
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100 gr (3/4 cups) icing sugar, plus more for dusting
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150 gr (2/3 cups) of soft butter
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150 gr (1 cup and 1/3) of self raising flour, 100 gr (3/4 cup) of plain flour
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1 tablespoon of corn starch
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1 teaspoon of vanilla extract or paste
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2 teaspoon of ground cinnamon
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1-2 tablespoon of milk (optional)
HOW TO
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Work the icing sugar and butter together until creamy and smooth (you can do it by hand or using a standing mixer)
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When the mixture is creamy, add the flour, 1 table-spoon of corn starch, a teaspoon of vanilla paste and the cinnamon. If the dough is too dry, add 1-2 tablespoon of milk.
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The cookie dough will look and feel sticky. Use a spatula to scrape it onto a sheet of baking paper. Roll it up in the shape of a sausage and place in the fridge for at least 30 minutes, preferably overnight.
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Once it’s rested and feels firm, slice it up and place the biscuits on an oven tray, dust them with a little icing sugar and then put them back in the fridge for 10 minutes.
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Bake at 170 C, 340 F, for about 15 minutes, or until the edges start to color. Cool at room temperature.
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Dust with icing sugar and dunk into espresso coffee…
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