Cinnamon Chip Biscotti Recipe 55

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CINNAMON MOCHA BISCOTTI



Cinnamon Mocha Biscotti image

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.

Provided by Steve P.

Categories     Dessert

Time 1h

Yield 12-13 Large Biscotti

Number Of Ingredients 13

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)

Steps:

  • 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.

CINNAMON CHIP BISCOTTI RECIPE - (5/5)



Cinnamon Chip Biscotti Recipe - (5/5) image

Provided by Neenee

Number Of Ingredients 12

1/2 cup (1 stick) butter, softened
1 cup sugar
2 eggs
1 teaspoon vanilla extract
2 1/2 cups all-purpose flour
1 1/2 teaspoons baking powder
1/4 teaspoon salt
1 2/3 cups (10 oz. pkg.) HERSHEY'S Cinnamon Chips (divided)
1 cup very finely chopped walnuts
2 teaspoons shortening (do not use butter, margarine, spread or oil)
White Chip Drizzle (recipe follows)
WHITE CHIP DRIZZLE: Place 1/4 cup HERSHEY'S Premier White Chips and 1 teaspoon shortening (do not use butter, margarine, spread or oil) in small microwave-safe bowl. Microwave at MEDIUM (50%) 30 to 45

Steps:

  • 1. Heat oven to 325°F. Lightly grease cookie sheet. 2. Beat butter and sugar in large bowl until blended. Add eggs and vanilla; beat well. Stir together flour, baking powder and salt; gradually add to butter mixture, beating until smooth. (Dough will be stiff.) Using spoon or with hands, work 1 cup cinnamon chips and walnuts into dough. 3. Divide dough into four equal parts. Shape each part into a log about 8 inches long. Place on prepared cookie sheet, at least 2 inches apart; flatten slightly. 4. Bake 25 to 30 minutes or until logs are set and wooden pick inserted in center comes out clean. Remove from oven; let cool on cookie sheet 30 minutes. Transfer to cutting board. Using serrated knife and sawing motion, cut logs diagonally into 1/2-inch wide slices. Place slices close together, cut side down on ungreased cookie sheet. Return to oven; bake 5 to 6 minutes. Turn each slice; bake an additional 5 to 8 minutes. Remove from oven; cool slightly. Remove from cookie sheet to wire rack. Cool completely. Melt remaining cinnamon chips with shortening; drizzle over each cookie. Drizzle White Chip Drizzle over top.

SENSATIONAL CINNAMON CHIP BISCOTTI



Sensational Cinnamon Chip Biscotti image

Make and share this Sensational Cinnamon Chip Biscotti recipe from Food.com.

Provided by Mom2Rose

Categories     Dessert

Time 1h5m

Yield 5 dozen, 60 serving(s)

Number Of Ingredients 12

1/2 cup butter, softened
1 cup sugar
2 eggs
1 teaspoon vanilla extract
2 1/2 cups all-purpose flour
1 1/2 teaspoons baking powder
1/4 teaspoon salt
1 (10 ounce) package hershey's cinnamon baking chips (1 2/3 cups, divided)
1 cup walnuts, finely chopped
2 teaspoons shortening (do not use butter, margarine, spread or oil)
1/4 cup hershey's premier white chocolate chips
1 teaspoon shortening

Steps:

  • Heat oven to 325°F
  • Lightly grease cookie sheet.
  • Beat butter and sugar in large bowl until blended.
  • Add eggs and vanilla; beat well.
  • Stir together flour, baking powder and salt; gradually add to butter mixture, beating until smooth (Dough will be stiff.)
  • Using spoon or with hands, work 1 cup cinnamon chips and walnuts into dough.
  • Divide dough into four equal parts.
  • Shape each part into a log about 8 inches long.
  • Place on prepared cookie sheet, at least 2 inches apart; flatten slightly.
  • Bake 25 to 30 minutes or until logs are set and wooden pick inserted in center comes out clean.
  • Remove from oven; let cool on cookie sheet 30 minutes.
  • Transfer to cutting board.
  • Using serrated knife and sawing motion, cut logs diagonally into 1/2-inch wide slices.
  • Place slices close together, cut side down on ungreased cookie sheet.
  • Return to oven; bake 5 to 6 minutes.
  • Turn each slice; bake an additional 5 to 8 minutes.
  • Remove from oven; cool slightly.
  • Remove from cookie sheet to wire rack.
  • Cool completely.
  • Melt remaining cinnamon chips with shortening; drizzle over each cookie.
  • Place white chocolate chips and 1 teaspoon shortening in small microwave-safe bowl.
  • Microwave at MEDIUM (50%) 30 to 45 seconds or until smooth when stirred.
  • Drizzle over each cookie.

Nutrition Facts : Calories 66.6, Fat 3.5, SaturatedFat 1.3, Cholesterol 11.2, Sodium 32.8, Carbohydrate 8, Fiber 0.3, Sugar 3.8, Protein 1.1

CINNAMON SUGAR BISCOTTI



Cinnamon Sugar Biscotti image

This is an Italian version of cinnamon toast. Everyone is sure to enjoy these!

Provided by SARA LEE

Categories     World Cuisine Recipes     European     Italian

Yield 20

Number Of Ingredients 12

2 cups all-purpose flour
1 ½ teaspoons ground cinnamon
1 teaspoon baking powder
¼ teaspoon salt
⅔ cup white sugar
6 tablespoons butter
1 egg
1 egg yolk
1 teaspoon vanilla extract
1 egg, beaten
3 tablespoons white sugar
1 teaspoon ground cinnamon

Steps:

  • Preheat oven to 325 degrees F (165 degrees C). Line baking sheets with parchment paper.
  • Sift together the flour, 1 1/2 teaspoon cinnamon, baking powder and salt, set aside. In a medium bowl, cream together the 2/3 cup sugar and butter. Beat in 1 egg, egg yolk and vanilla. Stir in the dry ingredients.
  • On a lightly floured surface, divide dough into two pieces. Roll each piece into a log about 9 inches long and 1 1/2 inches wide. Place logs on the prepared baking sheet and flatten slightly. Brush with the beaten egg.
  • Bake for 25 to 30 minutes in the preheated oven, until golden and firm to the touch. Cool for 15 minutes.
  • On a cutting board, slice each log crosswise at a diagonal into 1/2 inch slices, using a serrated knife. Place back on the baking sheet, cut side down, and sprinkle with a mixture of the remaining cinnamon and sugar. Return to the oven for an additional 15 to 20 minutes, until toasted. Cool on wire racks, and store in an airtight container.

Nutrition Facts : Calories 120.3 calories, Carbohydrate 18.5 g, Cholesterol 38 mg, Fat 4.3 g, Fiber 0.5 g, Protein 2.1 g, SaturatedFat 2.4 g, Sodium 85.7 mg, Sugar 8.6 g

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  • Divide dough into four equal parts. Shape each part into a log about 8 inches long. Place on prepared cookie sheet, at least 2 inches apart; flatten slightly.
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