Have you tried using cinnamon chips in baking? We love them! That’s what inspired this delicious biscotti flavor. Chewy raisins, cinnamon chips, and walnuts are in every bite of this Italian cookie, but unlike traditional biscotti, this one is soft instead of crunchy. Don’t worry though, it’s still amazing with coffee!
Normally to shape this cookie you would press it into a biscotti mold or try your best on a sheet pan to get a uniform rectangle. Wanting an easier and cleaner way to do this without spending money on custom cookie molds, I decided a cake pan might just do the trick! Indeed it does! This no fuss method just has you press the dough into a cake pan, giving you a uniform block of biscotti for when you cut the individual cookies. It also helps with uniform baking so you don’t get burned edges while the center is still cooking.
- 2½ cups all-purpose flour
- 2 tsp baking powder
- 1/8 tsp salt
- ¼ tsp nutmeg
- ½ tsp cinnamon
- ½ cup unsalted butter softened
- ¾ cup granulated sugar
- 1 tsp vanilla extract
- 2 eggs beaten
- 1 cup raisins
- 1 cup walnuts chopped
- 1 cup cinnamon chips
- Preheat oven to 325°F and line a 9" x 9" cake pan with parchment paper.
- In a medium size bowl, sift flour, baking powder, salt, nutmeg, and cinnamon together. Set aside.
- In a large bowl (stand mixer works best) cream butter and sugar together. Add vanilla extract and eggs. Once well incorporated, add flour mixture. Once all the ingredients are well mixed and form a dough, add raisins, walnuts, and cinnamon chips.
- Press dough baking pan until it's spread into an even layer. Bake for 35 minutes, then let cool for 3 hours. Slice into individual cookies and spread out on a large baking sheet. Bake for an additional 10-12 minutes at 325°F. Let cool and enjoy!
Love all kinds of biscotti? Us too! Check out our recipe for Butterscotch Coconut Biscotti and you’ll be in heaven!