Cinnamon Chip Biscotti

• Refrigerated

  • 2 Eggs

• Baking & Spices

  • 2 1/2 cups All-purpose flour
  • 1 1/2 tsp Baking powder
  • 1 cup Granulated sugar
  • 1 10-ounce package Hershey's cinnamon chips
  • 1/4 tsp Salt
  • 3 tsp Shortening
  • 1 tsp Vanilla extract

• Nuts & Seeds

  • 1 cup Walnuts

• Dairy

  • 1/2 cup Butter, unsalted

• Desserts

  • 1/4 cup White chocolate chips or white candy melts

Found on afamilyfeast.com

Ingredients

• ½ cup (1 stick) unsalted butter, softened
• 1 cup granulated sugar
• 2 eggs
• 1 teaspoon vanilla extract
• 2 ½ cups all-purpose flour
• 1 ½ teaspoons baking powder
• ¼ teaspoon salt
• 1 10-ounce package HERSHEY’S Cinnamon Chips, divided
• 1 cup finely chopped walnuts
• 3 teaspoons shortening, divided (do not substitute butter, margarine, or other oils)
• ¼ cup white chocolate chips or white candy melts

Directions

• Preheat oven to 325 degrees F. Line a cookie sheet with parchment paper. Set aside.
• In a large bowl, cream together butter and sugar. Add eggs and vanilla extract and mix well.
• In a separate bowl, whisk together flour, baking powder and salt. Gradually add the flour mixture to the butter mixture, beating until smooth.
• Fold in 1 cup of the cinnamon chips and all of the walnuts (use a spoon), mixing until the chips and walnuts are incorporated throughout the dough.
• Form the dough into a ball, then cut into 4 equal quarters. Shape each quarter into a flattened log approximately 8 inches long and 1½ inches wide. Place on parchment covered cookie sheet, leaving about 2 inches in between each log.
• Bake for 25 to 30 minutes or until firm and a toothpick inserted into the center of each log comes out clean. Remove cookie sheet from the oven and allow to cool for 30 minutes.
• Once the logs have cooled for 30 minutes, use a large spatula and carefully transfer the logs to a cutting board. Line the cookie sheet with clean parchment paper.
• Cut each log diagonally into ½-inch wide slices. Place the slices cut down on the parchment lined cookie sheet (OK if they are close together). Bake for 5-6 minutes, then turn each slice and bake for another 5-8 minutes or until the slices are lightly golden and crisp.
• Remove from the oven and place biscotti on a wire rack to cool while you mix up the drizzle.
• In a small, microwave-safe bowl, melt remaining cinnamon chips with 2 teaspoons shortening at medium (50%) temperature for 30 – 45 seconds or until smooth when stirred. (Be careful not to overheat.) Allow to cool slightly, then pour into a piping bag fitted with a small circle tip (or use a small zipper seal bag with the corner cut off.) Drizzle over the biscotti.
• As the cinnamon drizzle cools, repeat the process with the white chocolate chips (or candy melts) and the remaining 1 teaspoon of shortening.
• Allow the drizzle to cool and dry before serving.