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.
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.
Be sure to use cinnamon chips for this. Cinnamon Sweet Bits* won't work.
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.
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.
*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.
These sturdy cookies are excellent for shipping to family and friends!