Cinnamon-Chocolate Chip Biscotti

Cinnamon-Chocolate Chip Biscotti



1/3 cup butter (softened)

1/2 cup brown sugar

1/2 cup granulated sugar

1 tablespoon instant coffee granules

2 large eggs

2 cups all-purpose flour

1 1/2 teaspoons baking powder

1/8 teaspoon salt

1 teaspoon cinnamon

1 cup chopped walnuts or pecans

1 cup mini chocolate chips

8 ounces white and 8 ounces chocolate candy disks

2 tablespoons Crisco



Combine softened butter, sugars and instant coffee granules in mixer. Add eggs one at a time. Add flour, baking powder, salt and cinnamon. Fold in nuts and chocolate chips. Divide dough in half, place on baking sheet and form into two logs approximately 10 x 2 inches. Dough may be a little sticky, so you can either flour your hands before forming logs, or refrigerate for half an hour or so before forming the logs. Remember, logs will spread while baking, so don’t make them any wider than 2 inches or the ends will break when you’re trying to turn them over.



Bake at 350 degrees F for 25 minutes. Cool on baking sheet for five minutes and then transfer to wire racks to cool completely. When cooled, cut each log diagonally in 1/2-inch slices. Place on baking sheet and bake at 350 degrees F for 10 minutes, turn biscotti over and then bake another 10 minutes. Cool on wire racks.



Melt each flavor of candy disks separately in top of double boiler with 1 tablespoon Crisco. As soon as water boils, reduce to simmer, stir chocolate until it melts and remove from heat but keep the chocolate in the double boiler so it doesn’t harden while you dip the biscotti. Dip half of batch of biscotti in melted dark chocolate; set aside to cool. Then dip the remainder of the biscotti in white chocolate and place on wax paper to cool.