6 TBS butter, room temperature

2/3 cup brown sugar, packed

2 large eggs (one for egg wash)

1 1/2 tsp vanilla extract

2 cups flour

1 1/2 tsp baking powder

1/2 tsp salt

2 tsp cinnamon

1/2 cup cinnamon chips, rough chopped

1 cup walnuts, chopped (optional)

3 TBS sugar

1 TBS cinnamon

Preheat oven to 325 degrees.

Put butter and brown sugar into a large bowl. Using a mixer beat  until well incorporated and fluffy. Add one egg and beat well. Add vanilla and mix.

In another bowl sift flour, baking powder, salt and cinnamon together.

Add in thirds till just incorporated.

Add cinnamon chips and walnuts and mix in.

The dough will be soft and shaggy.

Turn our the dough on to a floured cutting board and divide into two.

Form into two logs 9 x 1 1/2 inches. Place the logs on a parchment lined baking sheet. Don't place them too closely together because they will spread.

Make an egg wash with the second egg and brush over the biscotti logs.

Bake for 25-30 minutes until the logs are golden and firm to the touch.

Cool for 15 minutes.

Meanwhile, mix 3 TBS sugar and 1 TBS cinnamon to make cinnamon sugar.

Put each log on a cutting board and cut into 1/2 inch slices on a slight diagonal. Use a serrated knife.  Place the slices on their sides on a parchment lined baking sheet. Sprinkle with cinnamon sugar.

Bake for 15- 20 minutes until the biscotti is toasted.

Cool on a wire rack.