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Cinnamon Biscotti Recipe

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This recipe for Cinnamon Biscotti, by , is from Wedding Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Contributor:  
Contributor:  
Angie Oldham

Category:
Category:

Ingredients:  
Ingredients:  
3/4 Cup Plus 1 Tablespoon Sugar
1/2 Cup (1 Stick) Butter, Softened
3 Eggs
2 Teaspoons Vanilla Extract
2 3/4 Cups All-Purpose Flour
1 Tablespoon Plus 1/2 Teaspoon Cinnamon
2 Teaspoons Baking Powder
1/2 Teaspoon Salt
1 Cup Chopped Pecans (optional)
3 Squares (3 ounces) Semisweet Chocolate, Melted

Directions:
Directions:
Preheat oven to 350 degrees. Grease a large baking sheet. In a medium bowl, using an electric mixer set on medium speed, beat 3/4 cup sugar and butter until creamy, about 3 minutes. Stir in eggs and vanilla until smooth. In a small bowl, combine flour, 1 Tablespoon cinnamon, baking powder and salt. Using an electric mixer set on low speed, beat flour mixture into butter mixture until a dough forms, about 1 minute. Stir in pecans. Divide dough in half. On the prepared baking sheet, shape each half of the dough into a 9x2 inch log. Flatten the tops of the logs slightly. In a small bowl, combine remaining sugar and cinnamon, sprinkle mixture over the logs. Bake the logs for 20 minutes. Cut the logs diagonally into 1/2 inch thick slices. Reduce heat to 325 degrees. Arrange biscotti slices flat on 2 baking sheets, bake until dry, about 20 minutes longer. Cool completely. Pour melted chocolate into a plastic bag. snip off 1 corner. Drizzle biscotti with chocolate. Let stand until set, about 15 minutes.

Number Of Servings:
Number Of Servings:
About 3 dozen pieces
Personal Notes:
Personal Notes:
For a twist on the original recipe, you can add any of these to the biscotti dough: halved hazelnuts, pistachios, melted dark chocolate, chopped dates, craisins, or cranberries. Drizzle the biscotti with melted white chocolate for a sweet contrast.

 

 

 

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