Cinnamon Mocha Biscotti Recipe

Name: Cinnamon Mocha Biscotti
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 cup butter or 1/2 cup margarine, softened; 1/2 cup brown sugar, firmly packed; 1/2 cup white sugar; 1 tablespoon instant espresso or 1 tablespoon instant coffee granules; 2 large eggs; 1 teaspoon vanilla; 2 cups all-purpose flour; 1 1/2 teaspoons baking powder; 1/4 teaspoon salt; 1/2 teaspoon ground cinnamon; 1 cup chopped pecans; 1/2 cup miniature semisweet chocolate chips; 1/2 cup cinnamon baking chips (If cinnamon chips are unavailable in your area, use an additional 1/2 cup miniature chocolate morsel)

Servings: persons

1/2 cup butter or 1/2 cup margarine, softened
1/2 cup brown sugar, firmly packed
1/2 cup white sugar
1 tablespoon instant espresso or 1 tablespoon instant coffee granules
2 large eggs
1 teaspoon vanilla
2 cups all-purpose flour
1 1/2 teaspoons baking powder
1/4 teaspoon salt
1/2 teaspoon ground cinnamon
1 cup chopped pecans
1/2 cup miniature semisweet chocolate chips
1/2 cup cinnamon baking chips (If cinnamon chips are unavailable in your area, use an additional 1/2 cup miniature chocolate morsel)

1
Preheat oven to 325u00b0F on convection bake setting.
2
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.
3
Combine butter, sugars and espresso or coffee granules in a large bowl and beat with an electric mixer until light and fluffy.
4
Add eggs, one at a time, beating well after each addition.
5
Add vanilla and mix briefly.
6
Add flour, baking powder, salt and cinnamon and mix until well blended.
7
Fold in pecans, chocolate morsels and cinnamon chips.
8
Line a baking sheet with parchment paper.
9
Scoop dough out onto paper and form into a large rectangle, 3/4-inch thick.
10
Bake 25 minutes, or until firm.
11
Remove from oven and cool 10 minutes.
12
Use a serrated knife to cut the dough into 1/2-inch thick slices.
13
Place on a parchment-lined baking sheet and return to the oven for 8 minutes.
14
Turn and bake 8 minutes more.
15
Remove from oven and cool completely on wire racks before storing in an airtight container.

1080

kcal

Calories

Fat

141

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 1/2 cup butter or 1/2 cup margarine, softened, 1/2 cup brown sugar, firmly packed, 1/2 cup white sugar, 1 tablespoon instant espresso or 1 tablespoon instant coffee granules, and more.

Yes, Cinnamon Mocha Biscotti falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Cinnamon Mocha Biscotti

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions