Chocolate-Cinnamon Biscotti
This Biscotti has the right amount of crunch and chocolate flavor, perfect to pair with a cup of coffee or a mug of tea on Thanksgiving morning. These last for two weeks so you can make them well in advance.
Ingredients
- ⅓ cup butter softened
- ½ cup light brown sugar firmly packed
- ½ cup granulated sugar
- 1 Tablespoon instant espresso granules
- 2 eggs lightly beaten
- 2 cups all-purpose flour
- 1 ½ teaspoons baking powder
- ½ teaspoon ground cinnamon
- ⅛ teaspoon kosher salt
- 1 cup finely chopped premium dark chocolate (I used Divine Bittersweet)
Instructions
- Preheat oven to 350°.
- Beat butter, sugars, and espresso at medium speed of electric mixer for 2 minutes or until well blended.
- Add eggs beating until well blended.
- Combine flour, baking powder, cinnamon, and salt.
- Add to butter mixture, beating at low speed just until blended. Stir in chocolate.
- Divide dough in half; shape each portion into a 10" x 2" log on a parchment lined baking sheet.
- Bake at 350° for 23 to 25 minutes or until firm and lightly browned.
- Cool on baking sheet for 5 minutes. Remove to wire racks and cool completely.
- Cut each log diagonally into ½ " slices with a serrated knife, using a gentle sawing motion.
- Place slices on an ungreased baking sheet.
- Bake for 7-9 minutes; turn cookies over, and bake 7-9 more minutes or until cookies are browned. Remove cookies to wire rack and cool completely.
Notes
Recipe adapted from Southern Living Magazine.