I have been so, so, SO very excited to share these with you. Probably more excited for these than any other in the 12 Days of Christmas Cookies series here at Tried and Tasty. I shared with you recently the Lagrima Vanilla Bloggers Night I had the pleasure of attending where I was able to make the most wonderful almond biscotti I’ve ever had. That was in fact my first time ever making biscotti and it’s been on my bucket list for quite some time. When I saw this recipe I was intrigued. I wasn’t sure how I felt about cinnamon chips, but it looked like something I wanted to try nonetheless. Am I ever so happy that I did?! Listen people. You have to make this biscotti. It’s not as hard and crunchy as biscotti typically is. It’s a little softer, which at first I wasn’t sure if I would want/like but it totally works. And the cinnamon chips? The cinnamon chips are AMAZING in this. I’m telling you. You HAVE to make these. Besides, if nothing else it’s one of the prettiest desserts I’ve ever made. Do it.
Sensational Cinnamon Chip Biscotti
- Heat oven to 325. Lightly grease, or line cookie sheet with Silpat or parchment paper.
- 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, work 1 c. cinnamon chips and walnuts into dough. Divide dough into four equal parts. Shape each part into log about 8-in. long.
- Place on prepared cookie sheet at least 2-in. apart; flatten slightly. Bake 25-30 minutes or until logs are set and wooden toothpick 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-in. wide slices. Place slices close together, cut side down, on ungreased cookie sheet.
- Return to oven; bake 5-6 minutes. Turn each slice; bake an additional 5-8 minutes. Remove from oven; cool slightly. Remove from cookie sheet to wire rack; cool completely.
- Melt remaining cinnamon chips; drizzle over each cookie. Drizzle white candy melt over top.
- [My 2 Cents]
- I couldn't stop taking pictures of these because they are just so darn pretty. I love when food is photogenic. It makes my job easy and hard at the same time. Easy because I don't have to get fancy with lighting and things but hard because I take a zillion pictures and then it's hard to narrow down to just a handful.
- When cutting the biscotti into slices you will want to be gentle. Because it hasn't baked hard it's still soft enough to break. If you aren't careful the slice will easily break in half. Also be careful as you are transferring from the cutting board back to the cookie sheet. You'll want to store these in a covered container, but doesn't necessarily need to be air tight. I just loosely covered my biscotti on a plate with press-n-seal wrap.
- You can serve these with a hot beverage if you like (hot chocolate or coffee perhaps) but I enjoyed it straight up plain and simple. I had to restrain from not eating the entire batch of them because they were so darn delicious. Not only do they taste simply wonderful but they also SMELL out of this world. Have I convinced you yet? I'm telling you. You'll love them. I had to hit up a couple of stores to find the cinnamon chips. I think I ended up finding them... oh geez. I don't remember! I want to say I found them at my local Harmon's grocery store. I think they are seasonal so if you want to make these you better snatch some of those cinnamon chips (made by Hershey's) before they yank them off the shelves. Run.