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I guess technically it’s still summer but being up in New York and starting to see the leaves change, I’m officially in fall mode. And what could be better in the fall than a hot cup of

coffee with a side of fresh biscotti? I found this recipe for Cinnamon Sugar Biscotti on a blog called, “Chocolate, Chocolate and More,” and gave it a try earlier this week. It’s a winner so I wanted to share it here with you too!

“Ingredients

• 6 tablespoons butter, softened
• 1 cup sugar
• 1 egg plus 1 egg yolk
• 1 teaspoon butter extract (can use vanilla or almond also)
• 2 cups flour
• 1 teaspoon baking powder
• 1/4 teaspoon salt
• 2 teaspoons cinnamon for topping
• 1/4 cup granulated sugar
• 1 teaspoon cinnamon
• 1 egg, beaten

1. Cream together butter and sugar until light and fluffy, 4-5 minutes. Add egg and egg yolk, beating well. Blend in butter extract. In a separate bowl, combine flour, baking powder, salt and cinnamon, just give a quick stir with a whisk or fork to blend. Add flour mixture to butter mixture, 1 cup at a time, making sure ingredients come together to form a stiff dough.
2. Shape dough into a long log, about 3 inches by 10-12 inches. Place on a parchment lined baking sheet. Brush with beaten egg, combine sugar and cinnamon topping and generously sprinkle over log. Bake for 45 minutes in a preheated 325 degree oven. Remove from oven and while still warm, slice diagonally into 3/4 to 1 inch slices. Place slices back on baking tray, slice side down. sprinkle with remaining cinnamon sugar. Place back in oven for 15 minutes, until just golden.
3. Let cool completely then store in air tight container.”

The dough is key for biscotti so you may need to give this recipe a few tries before you fall head over heels like I did but … I don’t know anybody who will complain about some extra sweets or playing taste tester, do you?

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Rebecca McKinney

I was born a foodie. My dad is a chef, baker, and restaurant owner and my mom might as well be because she owns whatever kitchen she walks into. I grew up working in my family’s restaurant and bakery in Pawling, New York – McKinney and Doyle. I started behind the bakery counter at 12 years old after begging my parents to let me start working. At 16 I worked as a hostess. By 18 I was serving tables and training behind the bar where I then worked every other weekend throughout my college career. Even now, when I am visiting my family in New York, I help out where I’m needed. To make a long story short, the food and restaurant industry has been my life for as long as I can remember.

I wanted to create this blog for a few reasons. First and foremost, to share tips, tricks, and knowledge about the food and beverage industry in general but also to help people see a different side of the restaurant world. Every restaurant has a totally unique culture and world within it. I want to help open people’s eyes to more than how fast the service is or how easy or hard it is to secure a reservation.

So, thanks for stopping by! I welcome your ideas, input, and feedback and hope you enjoy!

Eat well & travel often,

Becky McKinney

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