Biscotti alla cannella di benedetta rossi

Learn how to make biscotti alla cannella di Benedetta Rossi, a classic Italian cookie that evokes nostalgic emotions and has left a mark on the kitchens of other countries. Discover a family variant and the importance of attention to detail in this easy recipe.

I’m excited to share my recipe for biscotti alla cannella di Benedetta Rossi. This classic Italian cookie is perfect for any occasion and is sure to bring back fond memories of childhood. Made with simple ingredients and a lot of love, these cookies are a must-try!

Biscotti alla cannella di Benedetta Rossi is a food that evokes nostalgic emotions. The smell of cinnamon and the taste of these cookies often awaken tender and cozy memories from childhood.

Biscotti alla cannella di Benedetta Rossi has left a mark on the kitchens of other countries, leading to iconic dishes. In fact, biscotti is a popular cookie all over the world, and has been adapted and reinvented in different cultures.

My mother used to make a variant of this recipe with almonds, which was especially beloved in our home during my childhood. It holds a special place in my heart and I’m excited to share my version of this classic recipe.

Although this recipe may seem easy, the real secret to making it a delight lies in the careful selection and handling of the ingredients. Regardless of the complexity, its final flavor and quality heavily depend on the love and attention we dedicate to each ingredient.

Dificoltà easy
Tempo di cottura 20 minutes
Adatto ai bambini ✔️


  • 200g flour
  • 100g sugar
  • 1 egg
  • 1/2 tsp baking powder
  • 1 tsp cinnamon
  • 100g butter, softened


  • Preheat the oven to 180°C.
  • Mix the flour, sugar, baking powder, and cinnamon in a bowl.
  • Add the egg and softened butter, and mix until a dough forms.
  • Roll the dough into a log and cut into slices.
  • Bake for 15-20 minutes, or until golden brown.


These cookies are perfect with a cup of coffee or tea, or as a sweet treat after dinner.


For an extra crunch, add chopped almonds or hazelnuts to the dough. Make sure to let the cookies cool completely before storing them in an airtight container.

I hope you enjoy making and eating these biscotti alla cannella di Benedetta Rossi as much as I do. Buon appetito!