CINNAMON CHIP BISCOTTI RECIPE - (5/5)
Provided by Neenee
Number Of Ingredients 12
Steps:
- 1. Heat oven to 325°F. Lightly grease cookie sheet. 2. Beat butter and sugar in large bowl until blended. Add eggs and vanilla; beat well. Stir together flour, baking powder and salt; gradually add to butter mixture, beating until smooth. (Dough will be stiff.) Using spoon or with hands, work 1 cup cinnamon chips and walnuts into dough. 3. Divide dough into four equal parts. Shape each part into a log about 8 inches long. Place on prepared cookie sheet, at least 2 inches apart; flatten slightly. 4. Bake 25 to 30 minutes or until logs are set and wooden pick inserted in center comes out clean. Remove from oven; let cool on cookie sheet 30 minutes. Transfer to cutting board. Using serrated knife and sawing motion, cut logs diagonally into 1/2-inch wide slices. Place slices close together, cut side down on ungreased cookie sheet. Return to oven; bake 5 to 6 minutes. Turn each slice; bake an additional 5 to 8 minutes. Remove from oven; cool slightly. Remove from cookie sheet to wire rack. Cool completely. Melt remaining cinnamon chips with shortening; drizzle over each cookie. Drizzle White Chip Drizzle over top.
CINNAMON BISCOTTI WITH PISTACHIOS
Delicious cinnamon biscotti that go great with coffee or tea. Cinnamon chips (found next to chocolate chips) give it an extra burst of cinnamon. Co-workers request that I make these regularly and bring to work for the morning coffee break.
Provided by MaryK
Categories Desserts Nut Dessert Recipes Pistachio Dessert Recipes
Time 1h30m
Yield 36
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Line a large baking sheet with parchment paper.
- In a bowl, whisk together the flour, baking powder, salt, cinnamon, and cloves until well mixed. With an electric mixer on medium speed, beat the butter and sugar together in a separate large bowl until light and fluffy; beat in the eggs, one at a time. Mix in the vanilla extract. Stir in the flour mixture just until incorporated, and mix in the cinnamon chips and pistachio nuts.
- Divide the dough in half. With floured hands, shape each half into a log about 9 inches long, and place on the prepared baking sheet. Brush the logs with beaten egg white.
- Bake in the preheated oven until the logs are golden brown, 30 to 35 minutes. Remove from oven and let cool until easy to handle. Reduce oven heat to 325 degrees F (165 degrees C). Remove parchment paper from baking sheet.
- Using a serrated knife with a light sawing motion, cut the logs apart into 1/2-inch thick biscotti. Place the biscotti onto the baking sheet, and return to oven.
- Bake in the oven until the biscotti are lightly toasted, about 10 minutes; remove from oven, turn the biscotti over, and toast the other sides for an additional 10 minutes. Allow to cool on wire racks.
Nutrition Facts : Calories 134.6 calories, Carbohydrate 16.9 g, Cholesterol 17.4 mg, Fat 6.5 g, Fiber 0.6 g, Protein 2.6 g, SaturatedFat 3.1 g, Sodium 106.2 mg, Sugar 10.1 g
CINNAMON SUGAR BISCOTTI
This is an Italian version of cinnamon toast. Everyone is sure to enjoy these!
Provided by SARA LEE
Categories World Cuisine Recipes European Italian
Yield 20
Number Of Ingredients 12
Steps:
- Preheat oven to 325 degrees F (165 degrees C). Line baking sheets with parchment paper.
- Sift together the flour, 1 1/2 teaspoon cinnamon, baking powder and salt, set aside. In a medium bowl, cream together the 2/3 cup sugar and butter. Beat in 1 egg, egg yolk and vanilla. Stir in the dry ingredients.
- On a lightly floured surface, divide dough into two pieces. Roll each piece into a log about 9 inches long and 1 1/2 inches wide. Place logs on the prepared baking sheet and flatten slightly. Brush with the beaten egg.
- Bake for 25 to 30 minutes in the preheated oven, until golden and firm to the touch. Cool for 15 minutes.
- On a cutting board, slice each log crosswise at a diagonal into 1/2 inch slices, using a serrated knife. Place back on the baking sheet, cut side down, and sprinkle with a mixture of the remaining cinnamon and sugar. Return to the oven for an additional 15 to 20 minutes, until toasted. Cool on wire racks, and store in an airtight container.
Nutrition Facts : Calories 120.3 calories, Carbohydrate 18.5 g, Cholesterol 38 mg, Fat 4.3 g, Fiber 0.5 g, Protein 2.1 g, SaturatedFat 2.4 g, Sodium 85.7 mg, Sugar 8.6 g
CINNAMON MOCHA BISCOTTI
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.
Provided by Steve P.
Categories Dessert
Time 1h
Yield 12-13 Large Biscotti
Number Of Ingredients 13
Steps:
- Preheat oven to 325°F on convection bake setting.
- 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.
- Combine butter, sugars and espresso or coffee granules in a large bowl and beat with an electric mixer until light and fluffy.
- Add eggs, one at a time, beating well after each addition.
- Add vanilla and mix briefly.
- Add flour, baking powder, salt and cinnamon and mix until well blended.
- Fold in pecans, chocolate morsels and cinnamon chips.
- Line a baking sheet with parchment paper.
- Scoop dough out onto paper and form into a large rectangle, ¾-inch thick.
- Bake 25 minutes, or until firm.
- Remove from oven and cool 10 minutes.
- Use a serrated knife to cut the dough into ½-inch thick slices.
- Place on a parchment-lined baking sheet and return to the oven for 8 minutes.
- Turn and bake 8 minutes more.
- Remove from oven and cool completely on wire racks before storing in an airtight container.
CINNAMON ESPRESSO CHIP BISCOTTI
Two of my favorite things combined in my favorite cookie. How could it miss? They are delicious and you can easily bake these ahead since they freeze beautifully.
Provided by Annacia
Categories Dessert
Time 1h
Yield 2 1/2 dozen
Number Of Ingredients 13
Steps:
- Toast almonds in 350°F oven til golden about 10 minutes (careful since they will burn easily).
- Combine first four ingredients.
- Add eggs, one at a time.
- Mix flour, baking powder, salt and cinnamon.
- Combine flour mixture to butter mixture.
- Add mini chocolate chips.
- Add toasted almonds to dough.
- Divide dough in half.
- Shape dough into two logs approx 10x2.
- Bake logs at 350°F for 25 minutes.
- Cool logs on wire racks for 5 minutes.
- Cut (diagonally) with serrated knife into 1/2" slices.
- Bake slices at 350°F for 10 minutes.
- Turn over and bake other side at 350°F for 10 minutes.
- Cool biscotti on wire racks 10 minutes.
- Melt chocolate and oil together.
- Drizzle over cooled biscotti.
- Allow chocolate to cool completely.
- Note: To freeze, place biscotti on cookie sheet in one layer in freezer until frozen. Then, place biscotti in freezer bags until ready to use.
Nutrition Facts : Calories 1843.5, Fat 90.2, SaturatedFat 42.8, Cholesterol 234.2, Sodium 545.2, Carbohydrate 254.8, Fiber 15.4, Sugar 159.5, Protein 29.4
SENSATIONAL CINNAMON CHIP BISCOTTI
Make and share this Sensational Cinnamon Chip Biscotti recipe from Food.com.
Provided by Mom2Rose
Categories Dessert
Time 1h5m
Yield 5 dozen, 60 serving(s)
Number Of Ingredients 12
Steps:
- Heat oven to 325°F
- Lightly grease cookie sheet.
- Beat butter and sugar in large bowl until blended.
- Add eggs and vanilla; beat well.
- Stir together flour, baking powder and salt; gradually add to butter mixture, beating until smooth (Dough will be stiff.)
- Using spoon or with hands, work 1 cup cinnamon chips and walnuts into dough.
- Divide dough into four equal parts.
- Shape each part into a log about 8 inches long.
- Place on prepared cookie sheet, at least 2 inches apart; flatten slightly.
- Bake 25 to 30 minutes or until logs are set and wooden pick inserted in center comes out clean.
- Remove from oven; let cool on cookie sheet 30 minutes.
- Transfer to cutting board.
- Using serrated knife and sawing motion, cut logs diagonally into 1/2-inch wide slices.
- Place slices close together, cut side down on ungreased cookie sheet.
- Return to oven; bake 5 to 6 minutes.
- Turn each slice; bake an additional 5 to 8 minutes.
- Remove from oven; cool slightly.
- Remove from cookie sheet to wire rack.
- Cool completely.
- Melt remaining cinnamon chips with shortening; drizzle over each cookie.
- Place white chocolate chips and 1 teaspoon shortening in small microwave-safe bowl.
- Microwave at MEDIUM (50%) 30 to 45 seconds or until smooth when stirred.
- Drizzle over each cookie.
Nutrition Facts : Calories 66.6, Fat 3.5, SaturatedFat 1.3, Cholesterol 11.2, Sodium 32.8, Carbohydrate 8, Fiber 0.3, Sugar 3.8, Protein 1.1
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