Description Edit

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

Cinnamon mocha biscotti

Ingredients Edit

Directions Edit

  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.
  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.
  14. Turn and bake 8 minutes more.
  15. Remove from oven and cool completely on wire racks before storing in an airtight container.