Cinnamon Mocha Biscotti!

Have you ever been in the middle of writing an academic paper and just had the urge to bake something?  No?  Maybe it's just me.  This week is midterms and the college always gets a little crazy.  I've been getting very little sleep and drinking lots and lots of coffee.  But you know what goes with coffee?  Biscotti!  I found the recipe at food.com but had to modify it quite a bit.  I also detest nuts in baked goods so I didn't add any but you can easily add a cup of walnuts or pecans.  I also didn't have cinnamon chips but if you happen to you can sub them in and then add only 1/2 cup of chocolate chips.



Cinnamon Mocha Biscotti

·  ½ cup butter or ½ cup margarine, softened

·  ½ cup brown sugar , firmly packed

·  ½ 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 ½ teaspoons baking powder

·  ¼ teaspoon salt

·  ½ teaspoon ground cinnamon

·  1 cup miniature semisweet chocolate chips 

Directions:

1. Preheat oven to 350°F

2. Combine butter, sugars and espresso or coffee granules in a large bowl and beat with an electric mixer until light and fluffy.

3. Add eggs, one at a time, beating well after each addition. Add vanilla and mix briefly.

4. Add flour, baking powder, salt and cinnamon and mix until well blended.

5. Fold in chocolate chips and cinnamon chips.

6. Line a baking sheet with parchment paper.

7. Scoop dough out onto pre-floured surface and knead lightly.  Shape dough into two logs about 9 by 4 inches and ½ thick.

8. Bake for 25 minutes, or until firm.

9. Remove from oven and cool 10 minutes.

10. Use a serrated knife to cut the dough into ½-inch thick slices.

11. Place on a parchment-lined baking sheet and return to the oven for 8 minutes.

12. Turn and bake 8 minutes more.

13. Remove from oven and cool completely on wire racks before storing in an airtight container.