Cinnamon Espresso Biscotti Recipes

ESPRESSO BISCOTTI

Steps:

• Preheat oven to 350 degrees F.
• In a bowl with an electric mixer mix together the flour, espresso powder, cinnamon, baking soda and powder, sugar, salt and orange zest. In a small bowl beat together the eggs and vanilla. Add them all at once to the dry ingredients and beat until a dough is formed. Stir in almonds.
• Turn the dough out onto a floured board and form it into a ball. Halve it and form each half into a log approximately 12 inches long and 2 inches wide. Arrange logs on a buttered and floured baking sheet about 3 inches apart.
• Bake logs in the middle of oven for 40 minutes or until they are firm all over and browned. Remove them from the oven, let cool for a few minutes. On a cutting board slice logs on a diagonal about 1/2 inch thick. Arrange the slices back on baking sheet and bake them for approximately 10 minutes on each side or until golden throughout.
• Cool biscotti to room temperature. Store them in an airtight container in single layers between waxed paper for up to 2 weeks.

ESPRESSO BISCOTTI

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a cookie sheet or line it with parchment paper.
• Cream together butter and sugar in a bowl until light and fluffy. Beat in eggs and vanilla.
• Sift together the flour, cinnamon, and baking powder in a separate bowl. Mix dry ingredients into the egg mixture. Stir in the espresso powder, orange zest, chocolate chips, dried apricots, dried cranberries and almonds.
• Shape dough into two equal logs approximately 12 inches long by 2 inches diameter. Place logs on baking sheet, and flatten out to about 1 inch thickness. Brush the log with egg wash.
• Bake in the preheated oven until edges are golden and the center is firm, about 35 to 40 minutes. Remove from oven to cool on the pans. When loaves are cool enough to handle, use a serrated knife to slice the loaves diagonally into 1/2 inch thick slices. Return the slices to the baking sheet.
• Reduce oven temperature to 325 degrees F (165 degrees C). Bake until they start turning light brown, 15 to 20 minutes. Cool completely, and store in an airtight container at room temperature.

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.

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 HAZELNUT BISCOTTI

Steps:

• Preheat oven to 350 degrees F(175 degrees C). Grease a cookie sheet or line with parchment paper.
• In a medium bowl, cream together butter and sugar until light and fluffy. Beat in eggs and vanilla. Sift together the flour, cinnamon, baking powder, and salt; mix into the egg mixture. Stir in the hazelnuts. Shape dough into two equal logs approximately 12 inches long. Place logs on baking sheet, and flatten out to about 1/2 inch thickness.
• Bake for about 30 minutes in preheated oven, or until edges are golden and the center is firm. Remove from oven to cool on the pans. When loaves are cool enough to handle, use a serrated knife to slice the loaves diagonally into 1/2 inch thick slices. Return the slices to the baking sheet.
• Bake for an additional 10 minutes, turning over once. Cool completely, and store in an airtight container at room temperature.

ESPRESSO BISCOTTI

Steps:

• Preheat oven to 350°F (175°C).
• In a bowl with an electric mixer, mix together the all-purpose flour, ground espresso powder, cinnamon, baking soda, baking powder, sugar, salt and orange zest.
• In another bowl, beat together the eggs and vanilla. Add all at once to the dry ingredients and beat until a dough is formed.
• Stir in the toasted chopped almonds.
• Turn the dough out onto a floured board and knead it into a ball.
• Halve it and form each half into a log 12 inches by 2 inches.
• Arrange the logs on a buttered and floured baking sheet approximately 3 inches apart.
• Bake the logs in the middle of oven for 35 minutes or until they are lightly browned and firm all over.
• Remove from the oven and allow to cool.
• On a cutting board, cut the logs diagonally into slices one inch thick.
• Position the slices on baking sheet and return to the oven and bake for 10 minutes on each side or until golden throughout.

CINNAMON ESPRESSO BUTTER

Steps:

• In a small bowl, combine the coffee granules, water and vanilla. In a small bowl, cream the butter, confectioners' sugar and cinnamon until light and fluffy. Add coffee mixture; beat until smooth. Store in the refrigerator for up to 1 month.

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.)

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 ESPRESSO BISCOTTI

Steps:

• Cream butter until soft. Add 1 Celsius flour, sugar, eggs, baking powder, and vanilla. Mix well. Stir in 1 Celsius flour, cinnamon, and mix well. Add espresso and remaining 1/2 Celsius flour. Add more flour if dough is too wet.
• Divide dough in half and shape each portion into a 9" x 2" log. Place on lightly greased cookie sheet. Bake at 375 degrees for 25 minutes.
• Cool on cookie sheet for 1 hour.
• Cut each log diagonally into 10 slices. Lay slices on ungreased cookie sheet. Bake for 8 minutes at 325 degrees. Turn over and bake for an additional 8 minutes until crisp. Cool on wire rack.
• Freeze espresso beans. Place them in a ziplock bag and crush with a rolling pin. Put them in a microwave safe dish and add 1 teaspoons vanilla. Microwave on high at 30 second intervals until melted. Slowly add milk and stir until smooth. Brush glaze over each biscotti and freeze until set.