Cinnamon Breakfast Biscotti

Breakfast Anyone?

I have been craving anything with cinnamon lately. It must be the crisp December air. Cold weather always makes me think of all the warm spices like cinnamon, nutmeg, ginger, allspice, etc. So it got me thinking of cinnamon cookies. Of course cookies are always on my mind, so this was not a far reach. ;) I was going to make snickerdoodles since I have never made them before, but I decided to go with biscotti at the last minute.

Biscotti are like a guilt free cookie to me. Because there is not a lot of fat used in most biscotti recipes, I feel like I can eat more of them. I made this recipe on an even healthier note. I used a lot less sugar than in a traditional biscotti. It also has lots of heart healthy whole grains in it. Since these biscotti are not overly sweet, they are perfect for breakfast or even a late night snack!

Cinnamon Breakfast Biscotti
by Mixed Salad Annie

1 1/2 cups all-purpose flour
1 cup whole wheat pastry flour
3 tablespoons wheat germ
3/4 cup natural sugar
1 1/2 teaspoons baking powder
1 tablespoon ground cinnamon
1/4 teaspoon fine sea salt
2 large egg whites and 1 whole large egg
2 tablespoons tub margarine, melted
1 1/2 tablespoons canola oil
2 teaspoons vanilla extract
Cooking spray
2 tablespoons sugar
1/2 teaspoon ground cinnamon

Preheat oven to 325°.

Combine 2 tablespoons sugar and 1/2 teaspoon cinnamon; set aside.

Combine first 7 ingredients in a large bowl, mixing with a whisk. With an electric mixer combine eggs, margarine, and vanilla on low speed. Add to flour mixture, mixing just until moist.

Turn dough out onto a lightly floured surface and knead lightly for about 1 minute. Shape dough into 2 16-inch-long rolls. Place rolls on a baking sheet lined with parchment paper; flatten slightly and square off ends. Sprinkle reserved cinnamon sugar over dough; pushing down lightly with fingers.

Bake at 325° for 20 minutes. Place rolls on a cutting board; let cool 10 minutes. Cut each roll diagonally into (1/2-inch) slices. Place cookies on their sides back onto the baking sheet. Bake at 325° for an additional 10 minutes. Remove from baking sheet; let cool completely on a wire rack. Store in an airtight container for up to 2 weeks.