Cinnamon Chip Biscotti Food

CINNAMON CHIP BISCOTTI

Steps:

• In the bowl of a standing mixer beat butter and sugar together until fluffy. Add eggs, one at a time, and beat until thoroughly blended. Add vanilla and blend.
• In a separate bowl, whisk flour, salt, cinnamon and baking powder together. Slowly add to butter mixture and mix on low speed until thoroughly incorporated.
• Stir in the cinnamon chips.
• Leaving the dough in the mixing bowl, cover with plastic wrap and place in the refrigerator for 30 minutes.
• Preheat oven to 325 degrees (F).
• Divide dough into four equal pieces and shape into logs about 8 - 10 inches long. Long & skinny logs are better than short & wide logs since the dough spreads while baking. If needed, spritz your hands with non-stick cooking spray while handling the dough.
• Place on parchment lined baking sheets, 2 logs per sheet approx. 8 inches apart. Slightly flatten the logs then bake 25 - 30 minutes until a toothpick inserted in center comes out clean. Be aware if you prick a cinnamon chip it won't give you an accurate read. Try to get the dough only.
• Remove from oven and let cool on baking sheet at least 30 minutes. Transfer to a cutting board and cut logs crosswise into 1/2 inch wide slices. A serrated bread knife works best.
• Place slices, cut side down, on a parchment lined baking sheet. Return to oven and bake 6 minutes at 325 degrees (F). Turn each slice over and bake an addition 7 to 9 minutes, until slightly golden brown. Remove from oven and let cool 5 minutes on baking sheet then remove and let completely cool on wire rack. Biscotti will harden as they cool.
• Be sure to use cinnamon chips for this. Cinnamon Sweet Bits* won't work.
• In a small, microwave-safe bowl, melt cinnamon chips with 1 teaspoon vegetable shortening for 30 seconds. Stir until smooth. If necessary, heat in additional 10 second increments, stirring well each time. (Be careful not to overheat.) Pour the cinnamon chip mixture into a piping bag fitted with a small circle tip (or use a small zipper seal bag with the corner cut off). Drizzle over the biscotti. Allow the drizzle to set before storing in an airtight container.
• Without drizzle, biscotti will last for 2 weeks if stored in an airtight container away from heat. If drizzle is added, consume within 3 days.
• *Hershey's makes cinnamon chips but I typically only find them during the holidays at my local grocery store. King Arthur Flour carries Cinnamon Sweet Bits and can be mail ordered year-round.
• These sturdy cookies are excellent for shipping to family and friends!

CINNAMON SUGAR BISCOTTI

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.

CINNAMON BISCOTTI WITH PISTACHIOS

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.

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.

CINNAMON TOAST BISCOTTI RECIPE BY TASTY

Steps:

• Make the biscotti: Preheat the oven to 325°F (160°C). Line 2 baking sheets with parchment paper.
• In a medium bowl, whisk together the flour, baking powder, and salt.
• In a large bowl, combine the room temperature butter, granulated sugar, and 1 tablespoon cinnamon. Beat with an electric hand mixer on medium-high speed until fluffy, 2-3 minutes. Add the eggs, 1 at a time, beating well after each addition. Pour in the milk and beat until smooth. Add the dry ingredients and beat on low speed until just combined.
• Divide the dough in half and place one portion on each prepared baking sheet. Shape each into a 3-inch wide, 8½-9-inch long flat log. Refrigerate the dough on the baking sheets for 20 minutes.
• Transfer the baking sheets to the oven and bake until the logs are lightly browned around the edges, rotating the baking sheets from top to bottom and front to back halfway through, 30-35 minutes, Transfer the baking sheets to wire racks and let the logs cool for 15 minutes. Reduce the oven temperature to 300°F (150°C).
• Carefully transfer each log to a cutting board and, using a serrated knife, slice crosswise into ½-inch-thick slices. Return the slices to the baking sheets, cut-side up, spacing evenly. Brush the slices on both sides with melted butter.
• In a small bowl, mix together the turbinado sugar and remaining 2 teaspoons cinnamon. Sprinkle over one side of the biscotti.
• Bake until the biscotti are light brown around the edges and dry, rotating the baking sheets from top to bottom and front to back halfway through, 15-20 minutes. Transfer the baking sheets to wire racks and let the biscotti cool to room temperature before serving. Leftover biscotti will keep in an airtight container in the freezer for up to 5 days.
• Enjoy!

CINNAMON-SUGAR BISCOTTI

Steps:

• Preheat oven to 325°F. Line 2 large baking sheets with parchment paper. Mix flour, 1 1/2 teaspoons cinnamon, baking powder and salt in medium bowl to blend. Using electric mixer, beat 1 cup sugar and butter in large bowl until fluffy. Add 1 egg; beat well. Add egg yolk; beat well. Mix in vanilla, then dry ingredients.
• Transfer dough to work surface. Divide in half. Shape each half into 9-inch-long, 1 1/2-inch-wide log. Transfer logs to baking sheets. Beat remaining egg in small bowl. Brush logs with egg. Bake until golden and firm to touch (dough will spread), about 50 minutes. Cool on baking sheets. Maintain oven temperature.
• Mix 3 tablespoons sugar and 1 teaspoon cinnamon in small bowl to blend. Using serrated knife, cut logs into 1/2-inch-wide diagonal slices. Place biscotti, cut side down, on baking sheets. Sprinkle 1/4 teaspoon cinnamon sugar over each biscotti. Bake until pale golden, about 20 minutes. Cool on racks. (Can be made 1 week ahead. Store in 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.