Cinnamon Chip Biscotti...from the kitchen of One Perfect Bite courtesy of Hershey Test Kitchen
1/2 cup (1 stick) butter, softened
1 cup sugar
1 teaspoon vanilla extract
2-1/2 cups all-purpose flour
1-1/2 teaspoons baking powder
1/4 teaspoon salt
1-2/3 cups (10 oz. pkg.) HERSHEY'S Cinnamon Chips (divided)
1 cup very finely chopped walnuts
2 teaspoons shortening (do not use butter, margarine, spread or oil)
White Chip Drizzle (recipe follows)
1) Heat oven to 325 degrees F. Lightly grease cookie sheet or line with parchment paper.
2) Beat butter and sugar in large bowl until blended. Add eggs and vanilla; beat well. Stir together flour, baking powder and salt; gradually add to butter mixture, beating until smooth. (Dough will be stiff.) Using spoon or with hands, work 1 cup cinnamon chips and walnuts into dough.
3) Divide dough into four equal parts. Shape each part into a log about 8 inches long. Place on prepared cookie sheet, at least 2 inches apart and flatten logs slightly.
4) Bake 25 to 30 minutes or until logs are set and wooden pick inserted in center comes out clean. Remove from oven; let cool on cookie sheet 30 minutes. Transfer to cutting board. Using serrated knife and sawing motion, cut logs diagonally into 1/2-inch wide slices. Place slices close together, cut side down on ungreased cookie sheet. Return to oven and bake 5 to 6 minutes. Turn each slice, then bake an additional 5 to 8 minutes. Remove from oven and allow to cool slightly. Remove from cookie sheet to wire rack. Cool completely. Melt remaining cinnamon chips with shortening. Drizzle melted chips over each cookie. Then drizzle with melted white chocolate as well. Yield: 5 dozen cookies.
WHITE CHIP DRIZZLE: Place 1/4 cup white chocolate chips and 1 teaspoon shortening (do not use butter, margarine, spread or oil) in small microwave-safe bowl. Microwave at MEDIUM (50%) 30 to 45 seconds or until smooth when stirred.
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