I can hardly wait to use this beautiful new appliance. This weekend, I had everything from biscotti, doughnuts and muffins to eggs, cupcakes and sticky buns, waiting for their moment in the sun - aka. my poor overworked oven. 🍩 All I could think about when I looked at the endless trays of unbaked food wrapped around my kitchen, was how great it will be when I can get may baking done, twice as fast. ♨️ No more 5:00 AM wake up calls to start baking when I'm firing up TWO ovens to get the job done. 😉
Biscotti days are notoriously long baking days in this house. The double baked, dunkable cookies are one of our favorites and I always keep a hearty supply in my freezer, so when I bake biscotti - I bake A LOT. It usually takes me between 6 and 7 hours to get all of the crunchy cookies baked, so it's a workout day for my oven. But having biscotti that I can pull out of my freezer anytime I want - totally worth it.
These white chocolate dipped cinnamon chip biscotti (that's a tongue twister😅) are amazing. They're a perfect compliment to a cup of tea and I can control the crunchiness by adjusting the cooking time. I bake it a little longer when I want super crunchy cookies or a little less when I'm in the mood for softer biscotti.
Cinnamon Chip Biscotti
6 Tablespoons butter
2/3 cup sugar
1 Tablespoon vanilla
1 1/2 teaspoons baking powder
1 1/2 teaspoons cinnamon
2 cups flour
3/4 cups cinnamon chips
1 Tablespoon cinnamon sugar
2 Tablespoons crystal decorating sugar
2 cups white chocolate, melted
Return biscotti to baking sheet and bake 30 minutes. Let cool.
Dip each biscotti into chocolate and set on waxed paper to set.
Is there any better time to photograph cinnamon chip biscotti than at sunset? That golden lighting really just highlighted the warm flavors in this biscotti. These aren't going to last long in this house. 😂
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