Cinnamon Espresso Chip Biscotti

Total Time: 1 hr Preparation Time: 15 mins Cook Time: 45 mins

Ingredients

• 1/3 cup butter
• 1/2 cup brown sugar
• 1/2 cup granulated sugar
• 1 tablespoon espresso powder or 1 tablespoon instant coffee granules
• 2 large eggs
• 2 cups all-purpose flour
• 1 1/2 teaspoons baking powder
• 1 pinch salt
• 1/2 teaspoon ground cinnamon
• 1 cup sliced almonds (toasted)
• 1 cup mini chocolate chip
• 6 ounces semi-sweet chocolate chips, mixed with
• 1/2 teaspoon cooking oil

Recipe

• 1 toast almonds in 350°f oven til golden about 10 minutes (careful since they will burn easily).
• 2 combine first four ingredients.
• 3 add eggs, one at a time.
• 4 mix flour, baking powder, salt and cinnamon.
• 5 combine flour mixture to butter mixture.
• 6 add mini chocolate chips.
• 7 add toasted almonds to dough.
• 8 divide dough in half.
• 9 shape dough into two logs approx 10x2.
• 10 bake logs at 350°f for 25 minutes.
• 11 cool logs on wire racks for 5 minutes.
• 12 cut (diagonally) with serrated knife into 1/2" slices.
• 13 bake slices at 350°f for 10 minutes.
• 14 turn over and bake other side at 350°f for 10 minutes.
• 15 cool biscotti on wire racks 10 minutes.
• 16 melt chocolate and oil together.
• 17 drizzle over cooled biscotti.
• 18 allow chocolate to cool completely.
• 19 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.