Cinnamon Mocha Biscotti

READY IN: 1hr
Recipe by Steve P.

Delicious Italian Biscotti recipe that tastes like a cup of fresh cappuccino. Great as a Christmas gift too. Just wrap a biscotto in cellophane and tie with a bow.

Top Review by luvmybge

Ok.. yes... 5-star..BUT.. I made my 'rectangle' 5-inches x 10-inches. As AnnB said.. I would also split the dough and make two logs out of it. I used an 11x17 pan and used wet hands to shape the batter. If you want huge beautiful biscotti (like 1Steve says).. just make one loaf.. but.. I like to share with many coworkers and a dozen just won't cut it. So I would make 2 loaves side by side on a large cookie sheet. Oooohhhhh.. and how about dipping half in melted white chocolate?

Ingredients Nutrition

Directions

  1. Preheat oven to 325°F on convection bake setting.
  2. note that if you do not have a convection oven setting baking times will have to be increased a bit at all stages in the recipe.
  3. Combine butter, sugars and espresso or coffee granules in a large bowl and beat with an electric mixer until light and fluffy.
  4. Add eggs, one at a time, beating well after each addition.
  5. Add vanilla and mix briefly.
  6. Add flour, baking powder, salt and cinnamon and mix until well blended.
  7. Fold in pecans, chocolate morsels and cinnamon chips.
  8. Line a baking sheet with parchment paper.
  9. Scoop dough out onto paper and form into a large rectangle, ¾-inch thick.
  10. Bake 25 minutes, or until firm.
  11. Remove from oven and cool 10 minutes.
  12. Use a serrated knife to cut the dough into ½-inch thick slices.
  13. Place on a parchment-lined baking sheet and return to the oven for 8 minutes.
  14. Turn and bake 8 minutes more.
  15. Remove from oven and cool completely on wire racks before storing in an airtight container.

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