Cinnamon Chip Biscotti are crisp enough for dunking and delicious to enjoy on their own. In about an hour you can bake a batch of these sparkling, white chocolate–dipped treats — perfect for gift bags, care packages, or the plate beside your coffee, tea, or cocoa.
Why you’ll love this recipe
This Cinnamon Chip Biscotti recipe is part of a time-saver series that keeps the ingredient list short and the process quick. The base uses a box of yellow (vanilla) cake mix, which speeds up prep while still delivering great flavor and texture.
The dough is boosted with ground cinnamon and cinnamon chips for a warm, spiced profile. A sprinkle of cinnamon sugar on the loaves gives a subtle sparkle, and the bottoms are finished with a creamy cinnamon–white chocolate coating for contrast and a pretty presentation.
Biscotti are excellent for care packages because they travel well and keep for weeks. These cinnamon-studded cookies are sturdy and remain fresh for at least three weeks when stored properly.
Instructions
The following is a concise overview of the method. Full details are included in the recipe card below.
- Preheat the oven to 350°F and line a baking sheet with parchment paper.
- In a mixer bowl, combine the cake mix, flour, cinnamon, melted butter, vanilla, and eggs. Beat until combined, then fold in the cinnamon chips.
- Divide the dough in half and place both portions on the prepared sheet. Shape each into a 14″ log and flatten slightly so each loaf measures about 14″ x 3″ and 3/4″ thick.
- Mix cinnamon and sugar for the topping, sprinkle over both loaves, and bake 25–30 minutes until firm to the touch.
- Remove the loaves from the oven and let them cool on the baking pan about 10 minutes while the oven stays on.
- Slice the loaves into 3/4″ pieces with a sharp knife. Stand the slices on the baking sheet slightly apart and return them to the oven for 10 minutes; then turn the oven off and leave the biscotti inside 20–30 minutes to crisp.
- Cool the biscotti completely on a wire rack before coating.
- For the cinnamon white chocolate coating: melt white chocolate discs in two smaller batches for easier dipping. Microwave at 50% power for 1 minute, stir, and continue at 20-second intervals until smooth. Stir in 1/4 teaspoon cinnamon per batch.
- Dip the bottom of each biscotti into the melted white chocolate, place on wax paper, and let set about 15 minutes. Repeat with the remaining chocolate and biscotti.
Storage
Store biscotti in an airtight container at room temperature. They will keep 2–3 weeks when properly sealed.
Homemade cinnamon baking chips
If cinnamon chips are not available where you shop, make a quick substitute at home. Melt 1 cup white chocolate and stir in 1/4 to 1/2 teaspoon cinnamon, to taste. Spread the mixture thinly on a wax-paper–lined baking sheet, chill until firm, then chop into small pieces. These homemade “chips” take less than 15 minutes to prepare and work well in the dough.
There are many great reasons to bake this biscotti right away. Students burning the midnight oil will appreciate a crunchy companion to their coffee. Military families and deployed service members often welcome homemade treats from home, and a wrapped bundle of biscotti makes an easy, thoughtful gift.
Wrap 3–4 biscotti together in plastic wrap and place them snugly in an airtight container or freezer-quality zip-top bag for gifting or mailing. If biscotti are coated in chocolate, send them only when cool weather ensures the coating won’t melt in transit.
More cookies and bars made with cake mix
If you enjoy easy recipes that start with cake mix, try other favorites like Butterscotch Blondie Bars, Funfetti Cake Mix Cookies, Gingerbread Spice Cookies, and Peanut Butter Cake Mix Cookies. These recipes deliver big flavor with minimal fuss.
Cinnamon Chip Biscotti
Ingredients
Biscotti
- 1 box yellow cake mix
- 1 cup all-purpose flour
- 1 ½ teaspoons ground cinnamon
- ½ cup unsalted butter (1 stick), melted and slightly cooled
- 2 teaspoons vanilla extract
- 2 large eggs
- ¾ cup cinnamon chips (see notes for homemade chips)
Cinnamon sugar topping
- 1 tablespoon cinnamon sugar
- 2 tablespoons large crystal decorating sugar
White chocolate coating
- 2 cups white chocolate melting discs
- ½ teaspoon cinnamon divided
Instructions
Biscotti
-
Preheat the oven to 350°F. Line a baking sheet with parchment paper.
-
Combine cake mix, flour, ground cinnamon, melted butter, vanilla, and eggs in the bowl of an electric mixer. Beat until combined.
-
Fold in cinnamon chips.
-
Divide dough in half and place on the prepared baking sheet. Shape each portion into a 14″ log and flatten slightly to form two 14″ x 3″ loaves about 3/4″ thick.
-
In a small bowl combine cinnamon and sugar. Sprinkle the mixture over both loaves.
-
Bake 25–30 minutes until the loaves are firm to the touch. Remove from oven and cool on the pan 10 minutes, leaving the oven on.
-
Slice loaves into 3/4″ pieces and stand the slices on the baking sheet slightly apart. Return to the oven and bake 10 minutes, then turn off the oven and leave the biscotti inside 20–30 minutes to crisp.
-
Cool completely on a wire rack before coating.
White chocolate-cinnamon coating
-
Melt 1 cup white chocolate discs at 50% microwave power for 1 minute in a shallow bowl. Stir and continue at 20-second intervals at 50% power until smooth. Stir in 1/4 teaspoon cinnamon.
-
Dip the bottoms of the biscotti into the melted white chocolate, place on wax paper, and allow to set about 15 minutes. Repeat with the remaining white chocolate and cinnamon.
-
Store biscotti in an airtight container at room temperature for 2–3 weeks.
Notes
Packing tips
- Cinnamon Chip Biscotti without the chocolate coating can be mailed year-round.
- Chocolate-dipped biscotti should be mailed only in cool weather.
- Wrap groups of 3–4 biscotti in plastic wrap, then place them into an airtight container or freezer-weight zip-top bag for shipping.
Nutrition
First Published: December 3, 2016. Last Updated: June 2, 2022.