1 of 2 photos
| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 Large Biscotti 66g Recipe makes 12 Large Biscotti) The following items or measurements are not included below: 1 tablespoon instant espresso cinnamon baking chips |
||
| Calories 321 | ||
| Calories from Fat 156 | (48%) | |
| Amount Per Serving | %DV | |
| Total Fat 17.4g | 26% | |
| Saturated Fat 7.0g | 34% | |
| Monounsaturated Fat 6.7g | ||
| Polyunsaturated Fat 2.5g | ||
| Trans Fat 0.0g | ||
| Cholesterol 55mg | 18% | |
| Sodium 164mg | 6% | |
| Potassium 132mg | 3% | |
| Total Carbohydrate 39.3g | 13% | |
| Dietary Fiber 1.9g | 7% | |
| Sugars 21.6g | ||
| Protein 4.4g | 8% | |
Menus using this recipe:
people who like this recipe also like:
By: yooper
By: JustJanS
By: Bev
By: Shirl (J) 831
Szechuan Noodles With Spicy Beef Sauce
By: Sharon123
Cinnamon Mocha Biscotti
12 -13 Large Biscotti
Ingredients
- 1/2 cup butter or margarine, softened
- 1/2 cup brown sugar, firmly packed
- 1/2 cup white sugar
- 1 tablespoon instant espresso or 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 pecan
- 1/2 cup miniature semisweet chocolate chips
- 1/2 cup cinnamon baking chips (If cinnamon chips are unavailable in your area, use an additional ½ cup miniature chocolate morsels.)
Directions
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.4
Add eggs, one at a time, beating well after each addition.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.13
Place on a parchment-lined baking sheet and return to the oven for 8 minutes.14
Turn and bake 8 minutes more.15
Remove from oven and cool completely on wire racks before storing in an airtight container.
Questions about this recipe?
Spot an error in this recipe?
is this recipe not exactly what you are looking for?
Try other Cinnamon Mocha Biscotti recipes
Browse similar recipes by category
- Course > Desserts > Cookies & Brownies > Biscotti
- Main Ingredient > Chocolate
- Main Ingredient > Fruit > Nuts
- Cuisine > European > Southern (Mediterranean) > Italian
- Preparation > Time to Make > < 60 mins
- Preparation > Equipment > Oven
- Preparation > Number of Servings
- Occasion > Holiday/Event > Non-Religious > Thanksgiving
- Occasion > Holiday/Event > Non-Religious > Valentines Day
- Occasion > Holiday/Event > Religious > Christmas
- Dietary > Kid Pleaser
Featured Reviews for This Recipe
From: Chef #711830
On Apr 3, 2008
This is the first time I have tried to make biscotti and it was easy following this recipe. I followed Trisha W's advice since I don't have a convection oven and "increased the first cooking by 10 minutes and the sides by 5 minutes each". The results were wonderful with full flavors. I'll probably make this at Christmas as gifts.
From: Trisha W
On Mar 1, 2008
This was one of 3 biscotti recipes I made today. It was very good and sweet. The taste was more like a chocolate chip cookie. I do not have a convection oven and increased the first cooking by 10 minutes and the sides by 5 minutes each. We enjoyed it. Thank you for a good recipe!
From: M&Mers
On Jul 16, 2003
Thanks for posting this one, Steve! I don't think we can get cinnamon chips in Canada so I subbed more chocolate chips. That's the only ingredient change I made. Also, I prefer regular sized biscotti, so I made my usual 2 logs (13" long by 2 1/2" wide). I only have a conventional oven so I baked them at 350 degrees for 25 min then another 20 minutes after slicing...they were perfect! I prefer crisp-hard biscotti as opposed to the rock-hard, MUST be dunked kind and these fit the bill. Thanks again. M&Mers
From: luvmybge
On Apr 13, 2003
Ok.. yes... 5-star..BUT.. I made my 'rectangle' 5-inches x 10-inches. As AnnB said.. I would also split the dough and make two logs out of it. I used an 11x17 pan and used wet hands to shape the batter. If you want huge beautiful biscotti (like 1Steve says).. just make one loaf.. but.. I like to share with many coworkers and a dozen just won't cut it. So I would make 2 loaves side by side on a large cookie sheet. Oooohhhhh.. and how about dipping half in melted white chocolate?
- YOUR ACCOUNT
- My Page
- My Cookbook
- My Shopping List
- My Account
- Sign-in / Logout
Sister Sites: Food Network | HGTV | HGTVPro | DIY | Fine Living | Great American Country | FrontDoor.com Real Estate | Ecologue
Comparison Shop for Kitchen Appliances & Utensils at Shopzilla & BizRate
UpMyStreet and uSwitch.com provide UK comparison services for Energy, Home Phone, Broadband, Credit Cards, Loans, Mobile Phones and Car Insurance
© 2008 Scripps Networks, Inc. All rights reserved