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Cinnamon-Mocha Biscotti




Source of Recipe


Internet


List of Ingredients




½ cup butter or margarine, softened
½ cup brown sugar, firmly packed
½ cup white sugar
1 tablespoon instant espresso or coffee granules
2 large eggs
1 teaspoon vanilla
2 cups all-purpose flour
1 ½ teaspoons baking powder
¼ teaspoon salt
½ teaspoon ground cinnamon
1 cup chopped pecans
½ cup miniature semisweet chocolate morsels
½ cup cinnamon chips*

Preheat oven to 325 degrees on convection bake setting. Combine butter, sugars and espresso or coffee granules in a large bowl and beat with an electric mixer until light and fluffy. Add eggs, one at a time, beating well after each addition. Add vanilla and mix briefly.

Add flour, baking powder, salt and cinnamon and mix until well blended. Fold in pecans, chocolate morsels and cinnamon chips.

Line a baking sheet with parchment paper. Scoop dough out onto paper and form into a large rectangle, ¾-inch thick. Bake 25 minutes, or until firm. Remove from oven and cool 10 minutes.

Use a serrated knife to cut the dough into ½-inch thick slices. Place on a parchment-lined baking sheet and return to the oven for 8 minutes. Turn and bake 8 minutes more. Remove from oven and cool completely on wire racks before storing in an airtight container.

Makes 12-13 large biscotti.

*If cinnamon chips are unavailable in your area, use an additional ½ cup miniature chocolate morsels.





Recipe