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Cinnamon Chip Biscotti

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I got this recipe from my daughter’s friend a few years ago. She insisted that biscotti does not necessarily need oil to be good, and I skeptically agreed to check it out myself. Well, this is the recipe I’ve been using again and again since then; it works amazingly well, and with the use of whole wheat flour, I allow myself doubles (or triples!) practically every day!

Directions

Prepare the Biscotti

Yields 2 – 2 and 1/2 dozen biscotti

1. Preheat oven to 350 degrees Fahrenheit (175 degrees Celsius).
2. In a large mixing bowl, combine the flour, baking powder, and salt.
3. In small bowl, combine eggs, sugar, and extracts. Pour liquid mixture into flour mixture and stir to combine. Add in chips, nuts, and dried cranberries; mix well.
4. Line a large baking sheet with Gefen Parchment Paper and spray with cooking spray.
5. Using wet hands, shape biscotti mixture into two even logs. Sprinkle with cinnamon if desired.
6. Bake for 20 minutes, then allow to cool for 10 minutes.
7. Cut into one-inch (three-centimeter) slices, then turn biscotti slices on their sides. Toast on each side for approximately 10 minutes. Bake a little longer if you like it crispier and for less time if you like it softer.

Credits

Food and Prop Styling by Renee Muller

Photography by Chavi Feldman