It's

Cozy Food Friday!

That means it's time to share a recipe from 

another great cozy mystery!

This week's recipe is from

IT CANNOLI BE MURDER

Book 2 in the Italian Chef Mysteries

A delicious new title in a new series from USA Today bestselling author Catherine Bruns! Tessa's biscotti have always been killer, but never as deadly as in this addition to the Italian Chef mystery books!

It's time to serve some just desserts...

For fans of Joanne Fluke and Susan Furlong

For readers of cozy mysteries and food mysteries

Includes delicious recipes!

Six months after her husband's death, Tessa Esposito is hoping to drum up reservations for her restaurant's grand opening. And since a signing with bestselling author, Preston Rigotta, is sure to draw a crowd, Tessa agrees to cater her cousin's bookstore event―whipping up some of her famous Italian desserts. But the event soon takes a sour turn when Preston's publicist, an old high school rival, arrives and begins to whisk up their old grudges.

That night, a fight breaks out in front of the crowd, and it becomes clear there's bad blood in Harvest Park. And when the publicist is found dead on the bookstore floor the next morning, a stray cannolo at her side, Tessa knows who will be framed as the prime suspect.

To clear both her cousin's and her own name, Tessa must investigate the murder. But Preston's publicist has many secrets to hide, and in the end, the truth is bittersweet...

The second book in the Italian Chef Cozy Mystery series! As Italian Chef Tessa plays the role of a female detective in this murder mystery, she'll have to follow a string of clues before the case boils over.

🍪🍪🍪🍪🍪

CINNAMON CHIP BISCOTTI

Biscotti photos property of Kim Davis ~ Cinnamon & Sugar

Ingredients

Biscotti:

• 1/2 cup (4 ounces) butter, room temperature
• 1 cup (7 ounces) granulated sugar
• 2 eggs, room temperature
• 1 teaspoon vanilla
• 2-1/2 cups (11 ounces) all-purpose flour (use the lightly spoon & level method)
• 1-1/2 teaspoons ground cinnamon
• 1-1/2 teaspoons baking powder
• 1/2 teaspoon salt
• 1 cup cinnamon chips

Optional Drizzle:

• 1/2 cup cinnamon chips*
• 1 teaspoon vegetable shortening

Instructions

Biscotti:

1. In the bowl of a standing mixer beat butter and sugar together until fluffy. Add eggs, one at a time, and beat until thoroughly blended. Add vanilla and blend.

2. In a separate bowl, whisk flour, salt, cinnamon and baking powder together. Slowly add to butter mixture and mix on low speed until thoroughly incorporated.
3. Stir in the cinnamon chips.
4. Leaving the dough in the mixing bowl, cover with plastic wrap and place in the refrigerator for 30 minutes.
5. Preheat oven to 325 degrees (F).
6. Divide dough into four equal pieces and shape into logs about 8 – 10 inches long. Long & skinny logs are better than short & wide logs since the dough spreads while baking. If needed, spritz your hands with non-stick cooking spray while handling the dough.
7. Place on parchment lined baking sheets, 2 logs per sheet approx. 8 inches apart. Slightly flatten the logs then bake 25 – 30 minutes until a toothpick inserted in center comes out clean. Be aware if you prick a cinnamon chip it won’t give you an accurate read. Try to get the dough only.
8. Remove from oven and let cool on baking sheet at least 30 minutes. Transfer to a cutting board and cut logs crosswise into 1/2 inch wide slices. A serrated bread knife works best.

9. Place slices, cut side down, on a parchment lined baking sheet. Return to oven and bake 6 minutes at 325 degrees (F). Turn each slice over and bake an addition 7 to 9 minutes, until slightly golden brown. Remove from oven and let cool 5 minutes on baking sheet then remove and let completely cool on wire rack. Biscotti will harden as they cool.

Optional Drizzle:

1. Be sure to use cinnamon chips for this. Cinnamon Sweet Bits* won't work.

2. In a small, microwave-safe bowl, melt cinnamon chips with 1 teaspoon vegetable shortening for 30 seconds. Stir until smooth. If necessary, heat in additional 10 second increments, stirring well each time. (Be careful not to overheat.) Pour the cinnamon chip mixture 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. Allow the drizzle to set before storing in an airtight container.

3. Without drizzle, biscotti will last for 2 weeks if stored in an airtight container away from heat. If drizzle is added, consume within 3 days. 

Note:

1. *Hershey’s makes cinnamon chips but I typically only find them during the holidays at my local grocery store. King Arthur Flour carries Cinnamon Sweet Bits and can be mail ordered year-round. 

2. These sturdy cookies are excellent for shipping to family and friends! 

I'm not a big coffee drinker, but I suddenly wish I had a cup full and one of these amazing biscottis.

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