Am I an anomaly for liking super chewy cookies and super crispy biscotti? I’m really not sure if that’s typical or not…
I’m one of those people who dunk their biscotti in coffee, which brings up another question… why does biscotti need to be so crisp if I’m going to dunk it in coffee and make it soft anyway?
Well, whatever the reason, I love crunchy biscotti, and often I end up baking biscotti for twice the amount of time a recipe calls for in order to achieve that crunchiness. What I love about this recipe is that it’s easy to get the crunch factor without having to keep your oven on for hours. Of course, the biscotti are seriously tasty (why else would I be raving about the recipe?!) and loaded with cinnamon chips. If you can’t find cinnamon chips, you can use any other kind of chips, but if you can get your hands on the cinnamon ones, I definitely recommend using them.
By the way, if for no other reason, you should make these biscotti just for the amazing aroma they create as they’re baking. I kid you not, it’s incredible.
Cinnamon Chip Biscotti
adapted from Chef Michael Smith
(makes 10 biscotti, 5 1/2″ long x 1 1/4″ wide x 1 1/4″ deep)
1 cup brown sugar
1/4 cup butter, softened (1/2 stick)
1 tablespoon vanilla extract
2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon cinnamon
a pinch of salt
1 cup cinnamon chips
Oven Temperature: 350 F
1. Beat the sugar and softened butter in the bowl of a stand mixer on high for 2-3 minutes, until light and fluffy. Add the eggs individually, beating in between and beating for another 1-2 minutes after the second egg. Beat in the vanilla.
2. In a separate bowl, lightly whisk together the flour, baking powder, cinnamon, and salt. Add these dry ingredients to the wet ingredients and beat/stir on lowest speed until just combined. Stir in the cinnamon chips by hand.
3. Pour the dough into a parchment lined biscotti pan (mine is 12” x 5 ½”). If you don’t have one, you can also use a regular bread pan. Alternatively, shape the dough into a rectangle with dimensions 12” x 5 ½” and place on a baking sheet lined with parchment. Whichever way you choose, use the back of a spatula to flatten and smooth the top.
4. Bake in the preheated oven for 30 minutes, then remove and let cool for about 10 minutes, or until you can touch the biscotti. Use a sharp knife to cut the biscotti, angling slightly from the top to the bottom. Bake for an additional 10 minutes, and then flip the biscotti over. If using a biscotti or bread pan, I recommend simply turning the pan over onto a lined baking sheet to release the biscotti upside down. Bake for ten more minutes. Biscotti should be rather firm and golden by the end of this time, but they will harden a bit more while cooling.