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1
Set oven to 325 degrees F.
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2
Line a large baking sheet with parchment paper.
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3
In a small bowl combine flour with cinnamon, baking powder and salt.
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4
In a large bowl cream the butter with sugar and vanilla until fluffy (about 4 minutes).
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5
Add in one egg and the egg yolk; beat until combined.
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6
Add in flour mixture; mix until just combined.
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7
If you are adding in chopped nut mix in at this point.
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8
Chill the dough for 30 minutes.
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9
In the baking sheet roll the dough into a log about 18-20 inches long and 2-inches wide (or you may divide the dough into two pieces and roll into about 9-10 inches).
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10
Using your hands flatten the log slightly.
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11
Brush the top and sides of the log/s lightly with beaten egg.
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12
Bake for about 25-30 minutes or until firm to the touch and light golden brown.
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13
Cool logs for about 15-20 minutes on the baking sheet.
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14
In a small bowl mix 1/4 cup sugar with 1 teaspoon cinnamon; set aside to sprinkle on the biscotti.
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15
Using a serrated knife slice diagonally into about 3/4-inch slices or a little smaller.
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16
Turn the biscotti cut-side down on the baking sheet spacing a little between each cookie.
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17
Sprinkle the top of the biscotti with cinnamon/sugar mixture.
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18
Bake for an additional 20 minutes or until crispy and toasted.
