CINNAMON ESPRESSO CHIP BISCOTTI

CINNAMON ESPRESSO CHIP BISCOTTI image

Yield Makes 2 1/2 doz.

Number Of Ingredients 13

1/3 C. Butter
1/2 C. Brown Sugar
1/2 C. Granulated Sugar
1 T. Powdered Espresso (or instant coffee granules)
2 Lg. Eggs
2 C. All-Purpose flour
1 1/2 tsp. Baking Powder
pinch salt
1/2 tsp. Ground Cinnamon
1 C. sliced (toasted) almonds
1 C. Mini-chocolate chips
6 oz. Simi Sweet Chocolate chips
mixed w/1/2 tsp cooking oil

Steps:

Combine first four ingredients Add eggs, one at a time Mix flour, baking powder, salt and cinnimon Combine flour mixture to butter mixture Add mini chocolate chips Toast almonds in 350 oven til golden (careful since they will burn easily) about 10 minutes Add toasted almonds to dough Divide dough in half Shape dough into two logs approx 10x2 Bake logs at 350 25 minutes Cool logs on wire racks 5 min. Cut (diag.) w/serrated knife 1/2" slices Bake slices 350 10 minutes Turn over and bake other side at 350 10 minutes Cool biscotti on wire racks 10 minutes Melt choclate and oil together Drizzle over cooled biscotti Allow chocolate to cool comletely. Note: To freeze, place biscotti on cookie sheet in one layer in freezer until frozen. Then, place biscotti in freezer bags until ready to use.