Cinnamon Bourbon Biscotti

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Crisp cookies studded with chopped pecans, bursts of cinnamon sweet bits, and flavored with a dash of brown sugar bourbon! Cinnamon bourbon biscotti are full of cozy vibes, yet surprisingly simple to make at home.

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Making Cinnamon Bourbon Biscotti

This recipe is a product of raiding the pantry when I needed to whip up some biscotti to give out as gifts. I had a mini bottle of brown sugar bourbon, a bag of cinnamon sweet bits, and some leftover pecans. All flavors that work together beautifully!

I made these cinnamon bourbon biscotti as gifts for my family. Biscotti keep at room temperature (in an airtight container) really well, which makes them great gift options. Plus, they are relatively sturdy, so you can travel with them easily.

Top Tips for Biscotti

• Use bowl scrapers to shape the dough into a log. Wearing gloves can help minimize the mess too. Or skip the gloves and lightly coat your hands in canola oil.
• Make sure the biscotti loaf is FULLY baked after the first go in the oven. If the center feels soft, pop it back in until completely cooked through. It should be a light golden brown.
• Let the loaf cool completely before slicing for the best texture.
• Prevent the sliced biscotti from burning by insulating the bottoms with a silicone mat and adding a second baking tray.
• Store cooled biscotti layered between wax paper in an airtight container on the counter for 1- 2 weeks

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Alcohol Free Option

You absolutely do not need to use bourbon in this recipe. You could swap it out for whiskey, or rum even, if that’s what you have on hand. But you could just as easily skip it all together without any replacement needed.

Generally speaking, I don’t add extracts to my basic biscotti recipe. However, this is a great way to incorporate more flavors. If you want more cozy vibes, but don’t want the booze, try a teaspoon of vanilla instead.

Cinnamon Sweet Bits

I used my birthday gift cards to buy a bag of these cinnamon sweet bits and I love them! They create pockets of sweet cinnamon goodness that I just adore. I bought mine from King Arthur Baking, but you don’t have to use them.

Instead, you could try cinnamon baking chips in an equal amount. I haven’t tried this, but I see no reason why there would be any complications. You could also increase the ground cinnamon a smidge, if you really wanted a spicy hit.

Related Reading: Bakes That Make Great Gifts

Pecan Options

If you’d like more pecans in your cinnamon bourbon biscotti, add more pecans! I would have liked to add more, but my pantry came up short. When it comes to the chunky mix- ins, use your best judgment. While you can absolutely add more, you don’t want to end up with a mixture that is primarily nuts, ya know?

And hey! If you don’t like (or have) pecans, try a different nut. Almonds are a classic pick for biscotti, but I feel like hazelnuts or walnuts would probably work okay. Let me know if you try something different.

Enjoy!

Dip your cinnamon bourbon biscotti in your favorite hot beverage while curled up with a good book. Enjoy that moment of pure bliss and relaxation! I’m partial to a strong cup of black tea with a splash of cream, but coffee or hot chocolate work amazingly well too.

Thanks so much by stopping by Bakes & Blunders and perusing this recipe! I’d love to have you pop over to my Instagram and see what’s poppin’. If you like what you see, make sure to follow so I can pepper your feed with yummy food photos.  Happy baking!

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Cinnamon Bourbon Biscotti

Crisp biscotti made with a splash of bourbon and plenty of sweet cinnamon bits!

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Course Brunch, Dessert

Cuisine American, Italian

Keyword almond, Boozy, Brunch, Chocolate, Cinnamon, Cookies, Fall, Nuts, Pecan

Prep Time 30 minutes minutes

Cook Time 1 hour hour 10 minutes minutes

Cooling Time 3 hours hours

Total Time 4 hours hours 40 minutes minutes

Servings 14 biscotti

Calories 233kcal

Author Colleen

Ingredients

• 150 g cake flour
• 90 g almond flour
• 1/2 tsp cinnamon
• 1 tsp baking powder
• 1/4 tsp salt
• 2 eggs room temperature
• 160 g sugar
• 1 Tbsp bourbon
• 80 g unsalted butter melted
• 60 g cinnamon sweet bits
• 30 g pecans chopped
• 113 g semisweet chocolate chopped

Instructions

• Sift the cake flour, almond flour, cinnamon, baking powder, and salt into a bowl and whisk to combine.
• In a large bowl, beat eggs and sugar with a hand mixer on a medium speed until it has at least doubled in size, about 3 minutes. Beat in the bourbon. Add the melted butter and stir to combine.
• Add the dry ingredients and gently fold until just about combined. Add the cinnamon sweet bits and pecans to the bowl and fold gently to combine. Cover the bowl and chill until cold, about 1- 3 hours.
• About 15 minutes before you are ready to take the dough out of the fridge, preheat the oven to 350°F and line a baking sheet with a silicone mat.
• Turn the biscotti dough out onto the prepared baking sheet and shape into a 12 inch log. I suggest wearing food safe gloves as the dough may be quite sticky. It also helps to use two cake scrapers to shape the dough.
• Bake the log for 30 - 40 minutes, or until light golden brown. The biscotti is completely baked when the top springs back and a skewer comes out clean. Cool on the baking sheet for 15 minutes before carefully transferring to a cooling rack. Cool completely, at least an hour or two.
• When the log is cool, preheat the oven to 325°F. Slice into 1 inch cookies on a slight diagonal. Place the cookies upright on the lined baking sheet. Insulate the bottom of the baking sheet by placing it inside a second baking sheet of the same size. Bake for 40 minutes, rotating the pan halfway through. Place cookies on a cooling rack and cool completely.
• Once cool, melt the chocolate over a double boiler, or in the microwave on half power. Pour the chocolate onto a large plate in a rectangular shape. Carefully dip the bottom of the biscotti into the chocolate. Wiggle back and forth to create a lip of chocolate around the bottom edge. Scrape the excess of the bottom and set on wax paper. Allow the chocolate to set completely.
• To store, place in an air tight container on the counter for up to 2 weeks. Serve with your favorite hot beverage.

Notes

• Depending on how I slice the biscotti, I usually end up with 14- 16 cookies (including the rounded ends).
• You could absolutely add more pecans if you have them.
• While the alcohol will cook out of the biscotti, you can always eliminate it.