Cinnamon Chip Biscotti (Time Saver Recipe)
 
 
Author:
Adapted from: “The Ultimate Shortcut Cookie Book” by Camilla Saulsbury
Makes: about 32 biscotti
Ingredients
  • 1 box vanilla (yellow) cake mix
  • 1 cup all-purpose flour
  • 1 ½ teaspoons cinnamon
  • ½ cup (1 stick) unsalted butter, melted and cooled slightly
  • 2 teaspoons vanilla
  • 2 large eggs
  • ¾ cup cinnamon chips** (See note below for homemade chips)
  • Topping:
  • 1 tablespoon cinnamon sugar
  • 2 tablespoons large crystal decorating sugar
  • White chocolate- cinnamon coating:
  • 2 cups white chocolate ( Chocoley.com Bada Bing Bada Boom white candy and molding), divided
  • ½ teaspoon cinnamon, divided
  • **For home-made cinnamon chips: Melt 1 cup of white chocolate, such as Chocoley.com Bada Bing Bada Boom candy and molding. Stir in ¼- ½ teaspoon cinnamon. Spread thinly onto a wax paper lined baking sheet. Chill to firm. Chop into chip-sized bits.
Directions
  1. Preheat the oven to 350° F. Line a baking sheet with parchment paper.
  2. In the bowl of an electric mixer, combine the cake mix, flour, cinnamon, melted butter, vanilla, and eggs. Beat until combined.
  3. Fold in cinnamon chips.
  4. Divide dough in half and place on prepared baking sheet.
  5. Form the dough into 14” logs, then flatten each slightly to make two 14” x 3” loaves, ¾” thick.
  6. Bake for 25-30 minutes, until firm to the touch.
  7. Remove the loaves from the oven, but leave the oven on. Allow the loaves to cool on the baking pan for about 10 minutes.
  8. Use a sharp knife to cut both loaves into ¾’ slices. Leave the biscotti slices standing on the baking sheet slightly separated from one another.
  9. Return the biscotti to the oven. Bake for 10 minutes, then turn off the oven and leave the biscotti in the oven for an additional 20-30 minutes to crisp.
  10. Remove from oven and cool completely on a wire rack.
  11. For white chocolate-cinnamon coating: To maintain a dipping consistency, prepare half of the coating at a time. At 50% power, carefully melt 1 cup white chocolate discs in a shallow bowl for 1 minute. Stir. If not completely melted, return to the microwave and continue melting at 50% power for 20 second intervals. When melted and smooth, stir in ¼ teaspoon of cinnamon. Dip the bottoms of the biscotti into the melted white chocolate, then place on wax paper until the white chocolate is set (about 15 minutes). Repeat with the remaining white chocolate, cinnamon, and biscotti.
  12. Store the biscotti in an airtight container at room temperature for 2-3 weeks.
Packing tips
Cinnamon Chip Biscotti without the white chocolate- cinnamon coating can be mailed all year. Biscotti dipped in chocolate should only be mailed in cool weather. Wrap groups of 3-4 biscotti in plastic wrap, then arrange snugly in an airtight container or freezer weight zip lock bag.
Recipe by The Monday Box at http://themondaybox.com/2016/12/cinnamon-chip-biscotti-time-saver-recipe/