Cinnamon Mocha 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. 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.