Cinnamon Mocha Biscotti Recipes

EASY MOCHA BISCOTTI

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Lightly oil a baking sheet.
• Combine sugar and butter in a large bowl and mix until light and fluffy. Add eggs 1 at a time and blend well.
• Mix flour, coffee, cocoa powder, and baking powder in a bowl and whisk to blend. Slowly add flour mixture to butter mixture and stir until dough is blended.
• Lightly oil a large square of aluminum foil. Place dough on top and use foil to roll into a log about 12 inches long. Open the foil and slip dough log onto the prepared baking sheet. Gently flatten log to about 1 1/2 inches in height.
• Bake in the preheated oven for 25 minutes. Remove and let cool 10 minutes, leaving oven on. Slice log into 12 biscotti using a serrated knife. Stand biscotti upright on the baking sheet, leaving 1/2 inch space between each.
• Return to the oven and bake 12 minutes more. Remove and let cool completely, about 1 hour. Store biscotti in an airtight container.

CINNAMON MOCHA BISCOTTI

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.

SENSATIONAL CINNAMON CHIP BISCOTTI

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.

MOCHA BISCOTTI

Steps:

• Heat oven to 375 degrees.
• Beat the butter in a large mixing bowl with an electric mixer on mediun to high speed for 30 seconds; add sugar, coffee crystals, baking powder, cinnamon, and 1/8 teaspoon salt; beat until combined.
• Beat in eggs until combined; beat in cocoa powder and as much of the flour as you can with the mixer; stir in remaining flour with a wooden spoon; stir in nuts.
• Divide the dough in half; shape into loafs, using flour on hands; Place loaves on greased cookie sheet about 5 inches apart on cookie sheet; flatten to 3-inches wide; Bake for 20 to 25 minutes or until firm and a toothpick insterted in center comes out clean; reduce oven temperature to 325 degrees.
• Cool on cookie sheet; transfer loaves to cutting board, cut each loaf diagonally into 1/2-inch-thick slices; Lay sliced, cut side down,on cookie sheet; bake for 8-minutes; turn slices over and bake 7 to 12 minutes more or until dry and crisp; transfer to racks and cool.
• For espresso drizzle, in a medium bowl dissolve instant espresso in 1 tablespoon water; stir in powdered sugar; add additional water, IF necessary, to make drizzling consistency, drizzle over biscotti's.