Cinnamon Mocha Biscotti
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.
- Ready In:
- 1⁄2 cup butter or 1/2 cup margarine, softened
- 1⁄2 cup brown sugar, firmly packed
- 1⁄2 cup white sugar
- 1 tablespoon instant espresso or 1 tablespoon instant coffee granules
- 2 large eggs
- 1 teaspoon vanilla
- 2 cups all-purpose flour
- 1 1⁄2 teaspoons baking powder
- 1⁄4 teaspoon salt
- 1⁄2 teaspoon ground cinnamon
- 1 cup chopped pecans
- 1⁄2 cup miniature semisweet chocolate chips
- 1⁄2 cup cinnamon baking chips (If cinnamon chips are unavailable in your area, use an additional 1/2 cup miniature chocolate morsel)
- Preheat oven to 325°F on convection bake setting.
- 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.
- 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.
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These are excellent. Soo super easy and turned out fantastic. I used a regular oven at 350 and baked 25 mins first time around and then an additional 10 mins each side for the second baking. I made a half recipe just to see if I would like them and YES these are yummy!!!! I doubled the cinnamon since I love all things cinnamon. I didn't have cinnamon baking chips, looked at Vons, Staters and Albertsons here in Southern CA. I forgot to add extra mini chocolate chips to replace them and next time if I don't have the cinnamon chips I will add 1/8 cup more sugar, and not add the extra chocolate chips. I would have preferred them a little sweeter. I missed the cinnamon baking chips so I will try to order them online. Thank you for a yummy easy peezy recipe!Reply
I have made similar biscotti recipes many, many times in a standard oven. One very important suggestion that I may offer is this: AFTER PREPARING THE DOUGH, PLACE IT ON THE BAKING SHEETS, LINED WITH PARCHMENT PAPER, AND REFRIGERATE FOR APPROXIMATELY 1 (ONE) HOUR. Immediately after that, bake for about 25 minutes; remove from oven and let cool for to minutes. Then slice and place sideways as you return the biscotti to the oven to bake for approx. 10 minutes on one side; remove and turnover to the other side and bake 10 minutes. This technique will: a) discourage excessive spreading of dough b) prevent dough from being underdone or too soft. Also, the parchment paper helps in preventing burning on the bottoms of biscotti. <br/><br/>I have fine tuned this technique with consistent success. Good luck and enjoy!3Reply
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