When it comes to sweets of any type, I prefer something with fruit or nuts or one that contains warm spices. When I can, I add cinnamon to anything I bake. There is nothing better in my mind than the aroma of cinnamon wafting through my house. I bake biscotti often to keep my husband’s cookie jar full. He is not one for sweets, but he does like a biscotti or two after dinner each night.
These biscotti are just crisp enough to hold up to dipping in my morning cappuccino, but not so hard that you can’t enjoy them on their own. I usually do not add any icing or chocolate to my biscotti. Still, I had some white chocolate in my pantry leftover from my holiday baking that I thought would work perfectly with these biscotti. I had bought some Cinnamon Sweet Bits from King Arthur Flour a few months ago I wanted to use in these biscotti as well. You can’t have too much cinnamon goodness, can you? If you do not have the cinnamon bits, you can still make these biscotti, but the cinnamon bits do add something special.
- 1/2 Cup Unsalted Butter, Softened
- 1 Cup Sugar
- 2 Large Eggs At Room Temperature
- 1 Teaspoon Vanilla Extract
- 2 1/2 Cups All-purpose Flour
- 2 Teaspoons Baking Powder
- 1 1/2 Tablespoon Ground Cinnamon
- 2 Teaspoons Ground Ginger
- Pinch of Ground Cloves
- Pinch of Salt
- 1/2 Cup Shelled Chopped Unsalted Pistachios
- 1/3 Cup Cinnamon Chips (See Notes Above)
- 5 Ounces White Chocolate, Chopped
- Preheat oven to 325 degrees F. Line a baking sheet with parchment paper.
- In a large bowl, beat the butter and sugar together until fluffy.
- Beat in the eggs, one at a time, then beat in the vanilla.
- In a separate bowl, whisk together the flour, baking powder, cinnamon, ginger, cloves, and salt.
- Stir in the butter mixture, then add the pistachios and cinnamon chips.
- Dump the dough onto a lightly floured surface, then knead gently with your hands until the dough is smooth.
- Divide the dough in half, and shape each into a 12-inch log.
- Arrange the logs onto the prepared pan and then bake them for about 35 to 40 minutes until lightly browned and just firm to the touch.
- Cool 15 minutes, then move to a cutting boar and use a serrated knife to cut each log into 1/2-inch thick slices.
- Lay the slices flat on the baking sheet, then return to the oven and bake an additional 20 minutes.
- The cookies will firm up as they cool.
- Remove from the oven and cool completely.
- In small heat-proof bowl, melt white chocolate in microwave at 60 percent power for 1 minute.
- Stir until smooth. If not completely melted, continue to microwave in 10 second intervals, being careful not to scorch.
- Use a fork, to drizzle melted chocolate over cooled cookies.
Nutrition Information:Yield: 24 Serving Size: 1
Amount Per Serving: Calories: 170Total Fat: 7gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 27mgSodium: 59mgCarbohydrates: 24gFiber: 1gSugar: 14gProtein: 2g