Recipe by MaryK
"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."
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2 1/4 cups
1 1/2 teaspoons
butter at room temperature
cinnamon baking chips
shelled pistachio nuts
egg white, beaten
I made these yesterday and they were super easy and the bridge club ladies really liked them today
these are so yummy... wow.. great recipe
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.
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.
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.
* Percent Daily Values are based on a 2,000 calorie diet.
Cinnamon Biscotti with Pistachios
Serving Size: 1/36 of a recipe
Servings Per Recipe: 36
Amount Per Serving
Calories from Fat: 58
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