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53 Ratings
5 star values:
12
4 star values:
22
3 star values:
13
2 star values:
5
1 star values:
1
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Mexican Chocolate Biscotti
Recipe Summary
prep: 20 mins
total: 1 hr
Yield: Makes about 40
Ingredients
Ingredient Checklist
1 1/2 cups all-purpose flour (spooned and leveled)
3/4 cup unsweetened cocoa powder
Pinch of cayenne pepper
1 teaspoon ground cinnamon
1 cup sugar
2 teaspoons baking powder
1/4 teaspoon fine salt
3 large eggs, lightly beaten
1 tablespoon pure vanilla extract
1/2 cup roughly chopped bittersweet chocolate
Cook's Notes
The dough can be sticky, so lightly flour your hands or coat them with cooking spray before shaping it into logs. Making the logs as uniform as possible ensures even baking.Store in an airtight container, up to 2 days, or freeze, up to 3 months.
Gallery
Mexican Chocolate Biscotti
Recipe Summary
prep: 20 mins
total: 1 hr
Yield: Makes about 40
Gallery
Mexican Chocolate Biscotti
Mexican Chocolate Biscotti
Mexican Chocolate Biscotti
Recipe Summary
prep: 20 mins
total: 1 hr
Yield: Makes about 40
Recipe Summary
prep: 20 mins
total: 1 hr
Yield: Makes about 40
prep: 20 mins
total: 1 hr
prep:
20 mins
total:
1 hr
Yield: Makes about 40
Makes about 40
Ingredients
Ingredients
- 1 1/2 cups all-purpose flour (spooned and leveled)
- 3/4 cup unsweetened cocoa powder
- Pinch of cayenne pepper
- 1 teaspoon ground cinnamon
- 1 cup sugar
- 2 teaspoons baking powder
- 1/4 teaspoon fine salt
- 3 large eggs, lightly beaten
- 1 tablespoon pure vanilla extract
- 1/2 cup roughly chopped bittersweet chocolate
Directions
Preheat oven to 350 degrees. In a large bowl, whisk together flour, cocoa powder, cayenne, cinnamon, sugar, baking powder, and salt. Using an electric mixer, beat in eggs and vanilla until combined. Add bittersweet chocolate and beat until combined.
Divide dough in half and transfer to a parchment-lined rimmed baking sheet. Form each half into a 2 1/2-inch-wide, 3/4-inch-tall log. Bake until dough is firm but gives slightly when pressed, 20 to 25 minutes, rotating sheet halfway through. Let cool on sheet on a wire rack, 20 minutes.
With a serrated knife, cut logs into 1/4-inch slices on the diagonal and arrange, cut side down, on two parchment-lined rimmed baking sheets. Bake until biscotti are crisp and golden, about 15 minutes, rotating sheets and flipping biscotti halfway through. Let cool on sheets on wire racks.
Cook's Notes
The dough can be sticky, so lightly flour your hands or coat them with cooking spray before shaping it into logs. Making the logs as uniform as possible ensures even baking.Store in an airtight container, up to 2 days, or freeze, up to 3 months.
Cook’s Notes
The dough can be sticky, so lightly flour your hands or coat them with cooking spray before shaping it into logs. Making the logs as uniform as possible ensures even baking.
Reviews
Add Rating & Review
53 Ratings
5 star values:
12
4 star values:
22
3 star values:
13
2 star values:
5
1 star values:
1
Reviews
Add Rating & Review
53 Ratings
5 star values:
12
4 star values:
22
3 star values:
13
2 star values:
5
1 star values:
1
Add Rating & Review
53 Ratings
5 star values:
12
4 star values:
22
3 star values:
13
2 star values:
5
1 star values:
1
53 Ratings
5 star values:
12
4 star values:
22
3 star values:
13
2 star values:
5
1 star values:
1
53 Ratings
5 star values:
12
4 star values:
22
3 star values:
13
2 star values:
5
1 star values:
1
- 5 star values:
- 12
- 4 star values:
- 22
- 3 star values:
- 13
- 2 star values:
- 5
- 1 star values:
- 1
All Reviews for Mexican Chocolate Biscotti
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
All Reviews for Mexican Chocolate Biscotti
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
