Cinnamon Mocha Biscotti

Description
Delicious Italian Biscotti recipe that tastes like a cup of fresh cappuccino. Great as a Christmas gift too. Just wrap a bisscoti in celophane and tie with a bow.



Ingredients

 * 1/2 	 cup   butter or   margarine, softened
 * 1/2 	cup brown sugar, firmly packed
 * 1/2 	cup white sugar
 * 1 	tablespoon instant espresso or instant coffee granules
 * 2 	large eggs
 * 1 	teaspoon vanilla
 * 2 	cups all-purpose flour
 * 1 1/2 	teaspoons baking powder
 * 1/4 	teaspoon salt
 * 1/2 	teaspoon ground cinnamon
 * 1 	cup chopped pecans
 * 1/2 	cup miniature semisweet chocolate chips
 * 1/2 	cup cinnamon baking chips (If cinnamon chips are unavailable in your area, use an additional ½ cup miniature chocolate morsels.)

Directions

 * Preheat oven to 325°F on convection bake setting.
 * note that if you do not have a convection oven setting baking times will have to be increased a bit at all stages in the recipe.
 * Combine butter, sugars and espresso or coffee granules in a large bowl and beat with an electric mixer until light and fluffy.
 * Add eggs, one at a time, beating well after each addition.
 * Add vanilla and mix briefly.
 * Add flour, baking powder, salt and cinnamon and mix until well blended.
 * Fold in pecans, chocolate morsels and cinnamon chips.
 * Line a baking sheet with parchment paper.
 * Scoop dough out onto paper and form into a large rectangle, ¾-inch thick.
 * Bake 25 minutes, or until firm.
 * Remove from oven and cool 10 minutes.
 * Use a serrated knife to cut the dough into ½-inch thick slices.
 * Place on a parchment-lined baking sheet and return to the oven for 8 minutes.
 * Turn and bake 8 minutes more.
 * Remove from oven and cool completely on wire racks before storing in an airtight container.