Ingredients for Cinnamon Mocha Biscotti
- 1 cup (2 sticks) unsalted butter, softened
- Brown Sugar
- White Sugar
- Instant Espresso
- 2 large eggs
- 1 teaspoon vanilla extract
- All Purpose Flour
- 1 teaspoon baking powder
- ½ teaspoon salt
- Ground Cinnamon
- 1 cup chopped pecans
- Miniature Semisweet Chocolate Chips
- Cinnamon Baking Chips
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How to Make Cinnamon Mocha Biscotti
- Preheat oven to 325°F (160°C) using the convection bake setting.
- In a large bowl, cream together 1 cup (2 sticks) softened unsalted butter, ¾ cup granulated sugar, and ½ cup packed brown sugar until light and fluffy. Add 1 tablespoon instant espresso powder or 2 tablespoons strong brewed coffee, and mix until combined.
- Add 2 large eggs one at a time, beating well after each addition.
- Stir in 1 teaspoon vanilla extract.
- In a separate bowl, whisk together 3 cups all-purpose flour, 1 teaspoon baking powder, ½ teaspoon salt, and 1 tablespoon ground cinnamon.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
- Fold in 1 cup chopped pecans, ½ cup semi-sweet chocolate morsels, and ¼ cup cinnamon chips.
- Line a baking sheet with parchment paper.
- Transfer the dough to the prepared baking sheet and shape it into a large rectangle, about 1-inch thick.
- Bake for 25 minutes, or until the edges are lightly golden and the biscotti is firm to the touch.
- Remove from oven and let cool for 10 minutes.
- Using a serrated knife, carefully cut the dough into ½-inch thick slices.
- Arrange the slices, cut-side down, on the parchment-lined baking sheet.
- Return to the oven and bake for 8 minutes.
- Flip the biscotti and bake for another 8 minutes, or until golden brown and crisp.
- Remove from oven and let cool completely on a wire rack before storing in an airtight container.
Nutrition Information (Approximate per serving)
Sodium
7 g
Sugar
86g
Fat
34g
Carbs
13g
