Warm, cozy, and just the right amount of indulgent — these cinnamon chocolate chip biscotti bring all the comfort of a fresh-baked cookie with the crisp snap of classic biscotti. Each slice is laced with cinnamon spice and studded with melty chocolate chips, making them perfect for dunking in coffee, cocoa, or a holiday latte.
170gramssemisweet chocolate chips or roughly chopped dark chocolate(plus more for garnish)
Instructions
Preheat your oven to 350°F and line a half sheet tray with parchment.
In the bowl of a stand mixer or medium bowl, cream butter and sugar by beating on medium high speed until light in color and fluffy.
Add eggs, vanilla extract and almond extract and continue mixing until combined.
In a separate medium bowl, whisk together flour, baking powder, cinnamon, and salt. Add to wet ingredients and mix until just combined.
Add chocolate chips and fold in using a wooden spoon, just to disperse evenly.
Divide dough in half and shape into two logs approximately 8" long, and then flatten the logs (can simply press them down with your hands) to be 3/4" thick.
Bake for 20-25 minutes until lightly golden brown around the edges. Remove from the oven and let cool completely on the baking sheet.
Cut the logs into biscotti shape by cutting at a 45° angle. Place a wire rack on top of your baking sheet, and place the cut biscotti on the rack, cut side up.
Continue baking for an additional 15 minutes or until golden brown. Remove from the oven and let cool completely. The biscotti will be a bit soft initially but will firm up as they cool.
Optional: In a small bowl, melt extra chocolate, and using a spoon, quickly motion back and forth over 1/3 of each biscotti to create small stripes of chocolate to finish.
Notes
* Biscotti will stay fresh for about 2 weeks stored at room temperature in an airtight container.