Name: Cinnamon Biscotti with Pistachios
Prep time: 20 min
Cook time: 50 min
Total time: 1 h 30 min
Yield: 3 dozen
Ingredients: 2 ¼ cups all-purpose flour; 1 ½ teaspoons baking powder; ½ teaspoon salt; 1 teaspoon ground cinnamon; ¼ teaspoon ground cloves; ½ cup butter at room temperature; 1 cup white sugar; 2 eggs; 1 teaspoon vanilla extract; 1 cup cinnamon baking chips; 1 cup shelled pistachio nuts; 1 egg white, beaten

Delicious cinnamon biscotti that go great with coffee or tea. Cinnamon chips (found next to chocolate chips) give it an extra burst of cinnamon. Co-workers request that I make these regularly and bring to work for the morning coffee break.

Prep Time:

20 mins

Cook Time:

50 mins

Additional Time:

20 mins

Total Time:

1 hr 30 mins

Yield:

3 dozen

Servings:

Ingredients

2 ¼ cups all-purpose flour
1 ½ teaspoons baking powder
½ teaspoon salt
1 teaspoon ground cinnamon
¼ teaspoon ground cloves
½ cup butter at room temperature
1 cup white sugar
2 eggs
1 teaspoon vanilla extract
1 cup cinnamon baking chips
1 cup shelled pistachio nuts
1 egg white, beaten

Directions

Step 1
Preheat oven to 350 degrees F (175 degrees C). Line a large baking sheet with parchment paper.

Step 2
In a bowl, whisk together the flour, baking powder, salt, cinnamon, and cloves until well mixed. With an electric mixer on medium speed, beat the butter and sugar together in a separate large bowl until light and fluffy; beat in the eggs, one at a time. Mix in the vanilla extract. Stir in the flour mixture just until incorporated, and mix in the cinnamon chips and pistachio nuts.

Step 3
Divide the dough in half. With floured hands, shape each half into a log about 9 inches long, and place on the prepared baking sheet. Brush the logs with beaten egg white.

Step 4
Bake in the preheated oven until the logs are golden brown, 30 to 35 minutes. Remove from oven and let cool until easy to handle. Reduce oven heat to 325 degrees F (165 degrees C). Remove parchment paper from baking sheet.

Step 5
Using a serrated knife with a light sawing motion, cut the logs apart into 1/2-inch thick biscotti. Place the biscotti onto the baking sheet, and return to oven.

Step 6
Bake in the oven until the biscotti are lightly toasted, about 10 minutes; remove from oven, turn the biscotti over, and toast the other sides for an additional 10 minutes. Allow to cool on wire racks.

Nutrition Facts (per serving)

135

Calories

Fat

17g

Carbs

Protein

Nutrition Facts
Servings Per Recipe 36
Calories 135
% Daily Value *
Total Fat7g	8%
Saturated Fat3g	16%
Cholesterol17mg	6%
Sodium106mg	5%
Total Carbohydrate17g	6%
Dietary Fiber1g	2%
Total Sugars10g
Protein3g
Vitamin C0mg	1%
Calcium38mg	3%
Iron1mg	3%
Potassium78mg	2%

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

source by allrecipe

Tags:

Biscotti Recipes Cinnamon Recipes Entertaining Extracts and Flavoring Recipes Food Gift Recipes Nut Cookie Recipes Nut Dessert Recipes Pistachio Pistachio Dessert Recipes Vanilla Extract Recipes

- by: Cookdap Member
- 13 years ago
I made these yesterday and they were super easy and the bridge club ladies really liked them today
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- by: Teresastaton
- 13 years ago
these are so yummy… wow.. great recipe
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- by: Shannon
- 12 years ago
I tried this recipe and they fell apart quite easily when being cut with serrated knife. My suggestion is to course chop the pistachios before adding to batter. Otherwise fantastic taste. I will make these again with the chopped nuts.
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- by: Aunte
- 11 years ago
4 stars as this recipe needs tweaking. Taste is great but….. I recommend to shape your log more into a biscotti shape because the dough does not change its shape too much. Then I would reduce the intial baking time as the bottom was too dark even with parchment paper when cutting into indiv. cookie. The top cracked and sawing was difficult to keep any kind of shape. I would def. lightly chop pistachios the next time. I would try this again just to see if the tweaking made it easier. But I have tried much easier biscotti before.
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- by: Teranell
- 10 years ago
I made a variation of this recipe yesterday with a friend of mine. I substituted the cinnamon for fresh ground cardamom seeds and the cinnamon chips for butterscotch chips. I also replaced the pistachio with walnuts and afterwards I dipped the biscotti in semi sweet giradelli chocolate and then in more walnuts. I would say that they can out fantastic. The recipe works perfectly. The only downside is that it’s much more complicated than most. There are a many more steps it seems for this biscotti than most other biscotti recipes.
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- by: Kamila
- 10 years ago
I never made biscotti so it was great to try something new. I found the recipe quite easy to follow. Unfortunately I didn’t have the cinnamon chips, so I added 1 more cinnamon spoon to the mixture. It turned out great. Two pieces crumbled a bit while I cut them, but otherwise they turned out great!
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- by: Lorraine
- 8 years ago
Loved this recipe, I did add a few things.I replaced 1/4 cup of the flour with almond flour. I also added about 1/4 cup chopped and lightly toasted mix of almonds and cashews(kept pistachio amount about the same..or maybe a little less?) Couldn’t find cinnamon chips. But it turned out so good! Have made several times, a keeper for sure. Thanks for recipe!
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- by: Dianne Ogden
- 3 years ago
I made a couple different types of biscotti this year but these were by far my favorite. Had to order the cinnamon chips but they were well worth the wait! These biscotti are fantastic!
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