Biscotti recipe that tastes like a cup of fresh cappuccino.
1/2 cup butter or 1/2 cup margarine, softened
1/2 cup brown sugar, firmly packed
1/2 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 1/2 teaspoons baking powder
1/4 teaspoon salt
1/2 teaspoon ground cinnamon
1 cup chopped pecans
1 cup miniature semisweet chocolate chips
Preheat oven to 350°F on convection bake setting.
Combine butter, sugars and espresso or coffee granules in a large bowl and beat with an electric mixer until light and fluffy.
Add eggs, one at a time, beating well after each addition.
Add vanilla and mix briefly.
Add flour, baking powder, salt and cinnamon and mix until well blended.
Fold in pecans and chocolate chips.
Line a baking sheet with parchment paper.
Scoop dough out onto paper and form into 2 large rectangle, ¾-inch thick.
Bake 25 minutes, or until firm.
Remove from oven and cool 10 minutes.
Use a serrated knife to cut the dough into ½-inch thick slices.
Place on a parchment-lined baking sheet and return to the oven for 8 minutes.
Turn over and bake 8 minutes more.
Remove from oven and cool completely on wire racks before storing in an airtight container.