1 cup unsalted butter, melted and cooled
1 ½ cups sugar
½ cup dark brown sugar, firmly packed
1/4 cup buttermilk
½ teaspoon salt
2 ½ teaspoons baking powder
¼ teaspoon baking soda
3 cups, approximately, all-purpose flour
½ cup sugar
2 tablespoons cinnamon
Preheat the oven to 350 F. Double stack two large baking sheets together and line the top one with parchment paper. Set aside.
In the bowl of an electric mixer, blend the butter, sugars, eggs, and vanilla. Stir in the buttermilk.
Fold in the dry ingredients, adding more flour, if required, to make a thick, pasty batter.
Spoon out onto the prepared baking sheet. Bake until set, about 45-55 minutes.Cool well and then slice into ¾ inch diagonal slices. Lower temperature to 325 F and bake to dry out, turning biscotti pieces once, about 15-20 minutes.
In a large bowl, mix sugar and cinnamon together. Toss cooled biscotti pieces in sugar cinnamon mixture (you can also gently toss them in a bag into which you have the sugar/cinnamon mixture).
Makes 2-3 dozen, depending on size
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