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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 Large Biscotti 73g 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 6.8g | ||
| 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:
Cinnamon Mocha Biscotti
By: 1Steve
Sep 16, 2002
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.
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 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)
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.
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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: sandithepirate
On Jul 28, 2009
Great recipe! I did not have an convection oven, so instead of upping the time, I just decreased the size of the biscotti, and it turned out crispy and delicious! I would say that if you don't have the cinnamon chips, up the cinnamon by another 1/4 to 1/2 teaspoon...mine came out a little non-cinnamon tasting! They're still delish though! Thanks for posting!
From: Jakey Bakey
On Mar 3, 2009
I made these the other night and they're lovely. My first attempt at biscotti — never knew it was so easy! I substituted ground almonds for the pecans and had everything else (even the cinnamon chips — I stock up on them because they rock!). Only suggestion I would make is to put dough on cookie sheet in TWO narrow rectangle shapes. I did one and when it came time to slice and bak a second time, the dough hadn't yet hardened so several pieces broke in the middle. If they weren't so long, I don't think that would have happened. But great recipe, 1Steve! Thanks!
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?
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