Cinnamon Red Hot Biscotti

My family is spread out all across the country and we don't get to spend as much time together as we would like so when we all manage to coordinate our schedules - it's special.  We cherish the days when we can all sync our calendars to meet and it's even more incredible when that happens... in Mexico!🇲🇽 😁  Making new family memories while soaking up some much needed vitamin D in beautiful Huatulco, Mexico was a dream.  

We all stayed at this amazing little bed and breakfast,

explored the beautiful beaches...

took a cooking class together, 

went on a food tour, 

and enjoyed every minute of it.

Our Mexican family vacation was a dream but now it's back to reality and my real life.😅  I'm still working my way through piles of laundry while also getting started on my Valentine's baking projects.  First on the list: Cinnamon Red Hot Biscotti.

If I'm being honest, I had some reservations about adding candy to my biscotti.  I wasn't sure if it would melt or if it would be too crunchy or just a weird flavor.😬 I decided to bite the bullet (hopefully not literally) and give this new biscotti flavor a try and I'm so glad that I did.  This is one of the most delicious biscottis that I've ever made.  There's a burst of cinnamon sweetness with every crunchy bite.  

Cinnamon Red Hot Biscotti
6 Tablespoons butter, room temperature
⅔ cup sugar
¼ teaspoon salt
1 Tablespoon vanilla extract
1 ½ teaspoons baking powder
2 large eggs room temperature
2 cups all-purpose flour
½ cup Red Hots cinnamon candies, crushed in food processor

Cream together butter, sugar, salt, vanilla and baking powder. 

Beat in eggs, one at a time. 

Slowly add in flour. 

Stir in cinnamon red hot candies. 

Divide dough in half. 

Shape each half into two 9x2" logs.  Place on silpat lined baking sheet.

Bake minutes at 350.  Slice biscotti into 1/2" slices.  Reduce heat to 325.

Arrange on baking sheet.  Bake 10 minutes.  Flip.  Bake 10 more minutes.

Ciao!

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