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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%

how is this calculated?

Cinnamon Mocha Biscotti

Recipe #40395 | 1 hour | 15 min prep | add private note
1Steve

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 (change servings and units)

Ingredients

Directions

  1. 1
    Preheat oven to 325°F on convection bake setting.
  2. 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. 3
    Combine butter, sugars and espresso or coffee granules in a large bowl and beat with an electric mixer until light and fluffy.
  4. 4
    Add eggs, one at a time, beating well after each addition.
  5. 5
    Add vanilla and mix briefly.
  6. 6
    Add flour, baking powder, salt and cinnamon and mix until well blended.
  7. 7
    Fold in pecans, chocolate morsels and cinnamon chips.
  8. 8
    Line a baking sheet with parchment paper.
  9. 9
    Scoop dough out onto paper and form into a large rectangle, ¾-inch thick.
  10. 10
    Bake 25 minutes, or until firm.
  11. 11
    Remove from oven and cool 10 minutes.
  12. 12
    Use a serrated knife to cut the dough into ½-inch thick slices.
  13. 13
    Place on a parchment-lined baking sheet and return to the oven for 8 minutes.
  14. 14
    Turn and bake 8 minutes more.
  15. 15
    Remove from oven and cool completely on wire racks before storing in an airtight container.

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Featured Reviews for This Recipe

From: adopt a greyhound

On Nov 13, 2009

Great flavor with this biscotti. I made as written but forgot to add the pecans.

0 people found this review helpful

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  • 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!

    0 people found this review helpful

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  • 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

    13 people found this review helpful

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  • 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?

    10 people found this review helpful

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  • Read all 53 reviews

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