Best Cinnamon Mocha Biscotti Recipes

MOCHA BISCOTTI

Steps:

• Heat oven to 375 degrees.
• Beat the butter in a large mixing bowl with an electric mixer on mediun to high speed for 30 seconds; add sugar, coffee crystals, baking powder, cinnamon, and 1/8 teaspoon salt; beat until combined.
• Beat in eggs until combined; beat in cocoa powder and as much of the flour as you can with the mixer; stir in remaining flour with a wooden spoon; stir in nuts.
• Divide the dough in half; shape into loafs, using flour on hands; Place loaves on greased cookie sheet about 5 inches apart on cookie sheet; flatten to 3-inches wide; Bake for 20 to 25 minutes or until firm and a toothpick insterted in center comes out clean; reduce oven temperature to 325 degrees.
• Cool on cookie sheet; transfer loaves to cutting board, cut each loaf diagonally into 1/2-inch-thick slices; Lay sliced, cut side down,on cookie sheet; bake for 8-minutes; turn slices over and bake 7 to 12 minutes more or until dry and crisp; transfer to racks and cool.
• For espresso drizzle, in a medium bowl dissolve instant espresso in 1 tablespoon water; stir in powdered sugar; add additional water, IF necessary, to make drizzling consistency, drizzle over biscotti's.

MOCHA BISCOTTI

Steps:

• Heat oven to 350°F. Dissolve coffee crystals in hot water. In large bowl, beat sugar, butter, vanilla, eggs and coffee with electric mixer on medium speed, or mix with spoon. Stir in all remaining Biscotti ingredients.
• Shape half of dough at a time into rectangle, 10x3 inches, on ungreased cookie sheet. Bake about 30 minutes or until center is firm to the touch. Cool on cookie sheet 15 minutes.
• Cut crosswise into 1/2-inch slices. Place slices, cut sides down, on cookie sheet. Bake about 15 minutes, turning once, until crisp and edges are light brown. Immediately remove from cookie sheet to wire rack. Cool completely.
• In 1-quart saucepan, heat all Chocolate Drizzle ingredients over low heat, stirring occasionally, until melted and smooth. Drizzle chocolate over one side of each biscotti. Let stand until chocolate is set.

NONE SUCH CINNAMON RAISIN BISCOTTI

Steps:

• Preheat oven to 325 degrees F. In large bowl, beat sugar, butter, eggs and vanilla. Add flour, baking powder and cinnamon; mix well. Stir in None Such.
• Divide dough in half. With lightly floured hands, shape into two long loaves, 1½ inches in diameter. Place on greased cookie sheets.
• Bake 25 to 30 minutes until golden brown and slightly firm. Cool 5 minutes. With sharp knife, cut loaves diagonally into ¾-inch thick slices. Place cut side down on cookie sheets.
• Bake 5 minutes longer or until lightly browned. Cool 5 minutes; remove from cookie sheets. Cool completely.

EASY MOCHA BISCOTTI

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Lightly oil a baking sheet.
• Combine sugar and butter in a large bowl and mix until light and fluffy. Add eggs 1 at a time and blend well.
• Mix flour, coffee, cocoa powder, and baking powder in a bowl and whisk to blend. Slowly add flour mixture to butter mixture and stir until dough is blended.
• Lightly oil a large square of aluminum foil. Place dough on top and use foil to roll into a log about 12 inches long. Open the foil and slip dough log onto the prepared baking sheet. Gently flatten log to about 1 1/2 inches in height.
• Bake in the preheated oven for 25 minutes. Remove and let cool 10 minutes, leaving oven on. Slice log into 12 biscotti using a serrated knife. Stand biscotti upright on the baking sheet, leaving 1/2 inch space between each.
• Return to the oven and bake 12 minutes more. Remove and let cool completely, about 1 hour. Store biscotti in an airtight container.

MOCHA CHIP BISCOTTI (PAMPERED CHEF)

Steps:

• Preheat oven to 350°F.
• In a small bowl, combine flour, baking powder and cinnamon; set aside.
• Beat butter and 3/4 cup sugar in a 2 quart bowl until creamy.
• Beat in eggs, vanilla, and instant coffee which has been dissolved in water.
• Add flour mixture and mix well.
• Stir in 1/2 cup semi-sweet chocolate morsels.
• Divide dough in half.
• Form each half into a 7x2-inch log.
• Lightly grease a 11x17-inch pan.
• Place each log crosswise in pan about 4 inches apart.
• Bake 30 minutes.
• Remove pan to cooling rack.
• Let logs cool in pan 15 minutes.
• Carefully remove logs to cutting board.
• With serrated knife, gently cut logs diagonally into 1/2 inch thick slices.
• Arrange slices upright in pan, about 1 inch apart.
• Bake 20- 25 minutes or until dry and crisp.
• Cool completely on a cooling rack.
• To drizzle with chocolate, microwave 1/3 cup semi sweet chocolate morsels and 2 TBS.
• butter on high one minute.
• Continue microwaving until chocolate is smooth.
• Drizzle over biscotti.
• You can refrigerate 20 minutes to make chocolate drizzle firm.
• Store in tightly covered 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.

ORANGE AND CINNAMON BISCOTTI

Steps:

• Preheat oven to 325° and butter 2 baking sheets.
• Beat sugar and butter. Add eggs 1 at a time, beating well.
• Add orange peel and vanilla; beat.
• Add dry ingredients to butter mixture, mixing until just incorporated.
• Divide dough into 2 parts.
• Form into logs and flatten to 1 1/2-inch thick with lightly-floured hands on baking sheets.
• Bake until firm, about 30 to 35 minutes. Cool 15 minutes.
• Using serrated knife, cut into 1/2-inch slices. Return to the oven and bake on both sides until golden (about another 8 minutes per side). Cool.