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Chocolate-Cinnamon Biscotti - Cooking with Tami
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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.
Print Recipe
Course Thanksgiving
Servings 28 cookies

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.