Cinnamon Espresso Chip Biscotti

Two of my favorite things combined in my favorite cookie. How could it miss? They are delicious and you can easily bake these ahead since they freeze beautifully.

• Ready In: 1 hr
• Yields: 2 1/2 dozen

Ingredients

• 1⁄3 cup butter
• 1⁄2 cup brown sugar
• 1⁄2 cup granulated sugar
• 1  tablespoon  espresso powder or 1  tablespoon instant coffee granules
• 2  large eggs
• 2  cups all-purpose flour
• 1 1⁄2 teaspoons baking powder
• 1  pinch salt
• 1⁄2 teaspoon ground cinnamon
• 1  cup  sliced almonds (toasted)
• 1  cup  mini chocolate chip
• 6  ounces  semi-sweet chocolate chips, mixed with
• 1⁄2 teaspoon  cooking oil

Directions

1. Toast almonds in 350°F oven til golden about 10 minutes (careful since they will burn easily).
2. Combine first four ingredients.
3. Add eggs, one at a time.
4. Mix flour, baking powder, salt and cinnamon.
5. Combine flour mixture to butter mixture.
6. Add mini chocolate chips.
7. Add toasted almonds to dough.
8. Divide dough in half.
9. Shape dough into two logs approx 10x2.
10. Bake logs at 350°F for 25 minutes.
11. Cool logs on wire racks for 5 minutes.
12. Cut (diagonally) with serrated knife into 1/2" slices.
13. Bake slices at 350°F for 10 minutes.
14. Turn over and bake other side at 350°F for 10 minutes.
15. Cool biscotti on wire racks 10 minutes.
16. Melt chocolate and oil together.
17. Drizzle over cooled biscotti.
18. Allow chocolate to cool completely.
19. Note: To freeze, place biscotti on cookie sheet in one layer in freezer until frozen. Then, place biscotti in freezer bags until ready to use.