We’re about 24 hours into fall here in Pittsburgh, and the weather feels like it: 60-something degrees and rainy. For some reason fall makes me think of biscotti, so here we are with some vanilla cinnamon chip treats based on a recipe I found at A Family Feast.

I adapted mine to include vanilla bean paste and to skip the walnuts, as well as the melted cinnamon chip/white chocolate chip drizzle – I also cut my biscotti into more generous 1-inch slices than the original recipe recommended. These treats are bound for my dear friend Carrie, who lives a few hours away in State College, Pa.

Ingredients

• 2 1/2 cups flour
• 1 1/2 teaspoons baking powder
• 1/4 teaspoon salt
• 8 tablespoons (1 stick) unsalted butter, softened
• 1 cup sugar
• 2 eggs, at room temperature
• 1 1/2 tablespoons vanilla bean paste (or vanilla extract)
• 1 cup Hershey’s Cinnamon Chips 

Preparation

Preheat oven to 325 degrees. Line two baking sheets with parchment paper.

In a medium bowl, combine flour, baking powder, and salt; set aside.

In a mixer, beat butter and sugar until fluffy. Add vanilla bean paste and eggs and beat to combine. Gradually add the flour mixture, then stir in chocolate chips.

Divide dough into four portions and roll each into an 8-inch log; place two logs on each baking sheet and flatten to 1 1/2 inches wide.

Bake for 25-30 minutes, until a cake tester inserted into each log comes out clean and the outside feels firm. Remove from oven and cool for 30 minutes, then slice into 1-inch pieces. Place biscotti cut-side down on your baking sheets and bake for another 8 minutes; flip and bake on the other side for an additional 8 minutes. Remove from oven and cool on a wire rack. Makes about 3 dozen.