Become a Better Cook in 4 Days!

Cinnamon Chip Biscotti - A sweet and spicy biscotti filled with cinnamon chips and walnuts and a white chocolate, cinnamon drizzle on top.

Every few months or so, my husband Jack and I make a conscious effort to cook with what we have on hand in our freezer and pantry cabinets.  (If you’re a regular reader here, then you know that Jack calls these recipes “A.I.” – short for Available Ingredients!)

Cooking with already available ingredients – or in the case of baking today’s recipe for Cinnamon Chip Biscotti – is a way that we save a little on our grocery bill and avoid wasting food that we’ve already purchased.  Plus – it’s often inspiration for some delicious recipes!

Cinnamon Chip Biscotti - A sweet and spicy biscotti filled with cinnamon chips and walnuts and a white chocolate, cinnamon drizzle on top.

So, with an unused package of cinnamon chips staring me in the face every time I opened up our pantry door, I decided to make these Cinnamon Chip Biscotti!  (I had originally planned to use the cinnamon chips in this cookie recipe, but then decided against it as the flavors in that cookie recipe came together.)

This Cinnamon Chip Biscotti recipe is adapted from one I found on the Hershey’s Kitchen website – and they are sweet, spicy and delicious!  I think these Cinnamon Chip Biscotti are equally delicious right out of the oven – but adding a cinnamon and white chocolate drizzle on top make these biscotti extra sweet and so pretty to look at!

clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Cinnamon Chip Biscotti

  • Prep Time: 15 mins
  • Cook Time: 45 mins
  • Total Time: 1 hour
  • Yield: 4 dozen


  • 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


  1. Preheat oven to 325 degrees F. Line a cookie sheet with parchment paper. Set aside.
  2. In a large bowl, cream together butter and sugar. Add eggs and vanilla extract and mix well.
  3. In a separate bowl, whisk together flour, baking powder and salt. Gradually add the flour mixture to the butter mixture, beating until smooth.
  4. 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.
  5. 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.
  6. 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.
  7. 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.
  8. 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.
  9. Remove from the oven and place biscotti on a wire rack to cool while you mix up the drizzle.
  10. 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.
  11. As the cinnamon drizzle cools, repeat the process with the white chocolate chips (or candy melts) and the remaining 1 teaspoon of shortening.
  12. Allow the drizzle to cool and dry before serving.

Disclosure: The post contains affiliate links.

You may also like:

Saigon Cinnamon Ginger Cookies

Saigon Cinnamon Ginger Cookies - A Family Feast

Chocolate Almond Biscotti

Chocolate Almond Biscotti {#fbcookieswap} - A Family Feast

Steel Cut Oats Breakfast Biscotti

Steel Cut Oats Breakfast Biscotti - A Family Feast

Cinnamon Chip Biscotti - A sweet and spicy biscotti filled with cinnamon chips and walnuts and a white chocolate, cinnamon drizzle on top.

  • Share
  • Pin
  • Tweet
  • Email
  • Meet The Author: Martha

  • Leave a Reply

    Your email address will not be published. Required fields are marked *

    Recipe rating

    What type of comment do you have?

    This site uses Akismet to reduce spam. Learn how your comment data is processed.


  • Dona wrote:

    Have made many biscotti and this is among the top recipes for flavor and instructioins. Thank you! Donna

    • Martha wrote:

      You’re welcome Donna! Glad you liked them!

  • Diane Pick-Ross wrote:

    Since I couldn’t find the cinnamon chips, I made my own. Easy! Iv’e had 2 people tell me these are the best Biscotti they’ve ever had!!

    • Martha wrote:

      Wow Diane! I’m impressed that you made your own cinnamon chips! Glad you enjoyed the biscotti!

  • Marsha wrote:

    These look amazing. I need to freeze these.Do you recommend freezing them with or without the drizzle. Looking forward to your reply

    • Martha wrote:

      Hi Marsha – Great question. I would suggest freezing them without the drizzle – then add it once you are ready to serve.

  • Linda wrote:

    I made the cinnamon chip biscotti @Christmas, wonderful!

    • Martha wrote:

      Thanks Linda! So glad you enjoyed the recipe!

  • Christie wrote:

    I would love one with a cup of coffee. I happen to have a bag of cinnamon chips that have been sitting around for quite a while. Time to use them up and enjoy your delicious biscotti.

    • Martha wrote:

      Thanks Christie! Definitely a great way to use those chips up! 🙂

  • Kathy wrote:

    Can’t wait to make these, biscotti is one of my very favorite things!
    Question….. is the purpose of the shortening to give the cinnamon and white chocolate drizzle a shine?

    • Martha wrote:

      Hi Kathy – The shortening helped to make the melted cinnamon chips and the white chocolate a little softer (or maybe looser is a better term to use) and easier to drizzle. Probably not 100% necessary but it did make it a little easier to work with. Hope that helps!

  • A Family Feast ® is a registered trademark of A Family Feast, Inc. All content, including recipes, text, visual elements, and photographs are copyright © A Family Feast, Inc. 2012-2020, unless otherwise stated. All rights reserved.