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Cinnamon Mocha Biscotti

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Delicious Italian Biscotti recipe that tastes like a cup of fresh cappuccino. Great as a Christmas gift too. Just wrap a bisscoti in celophane and tie with a bow.

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Cinnamon Mocha Biscotti


Ingredients Needed For Cinnamon Mocha Biscotti
* 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 ½ cup miniature chocolate morsels.)


Directions To Prepare Cinnamon Mocha Biscotti
* 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.



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Wednesday, June 28, 2017, 3:47 am


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