Cinnamon Mocha Biscotti

Description
Delicious Italian Biscotti recipe that tastes like a cup of fresh cappuccino. Great as a Christmas gift too. Just wrap a bisscoti in celophane and tie with a bow.



Ingredients

 * ½ cup butter or margarine, softened
 * ½ cup brown sugar, firmly packed
 * ½ cup white sugar
 * 1 tablespoon instant espresso or instant coffee granules
 * 2 large eggs
 * 1 teaspoon vanilla
 * 2 cups all-purpose flour
 * 1½ teaspoons baking powder
 * ¼ teaspoon salt
 * ½ teaspoon ground cinnamon
 * 1 cup chopped pecans
 * ½ cup miniature semisweet chocolate chips
 * ½ cup cinnamon baking chips (if cinnamon chips are unavailable in your area, use an additional ½ cup miniature chocolate morsels.)

Directions

 * 1) Preheat oven to 325°F 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, ¾-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 ½-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.