Mexican Chocolate Biscotti

  Desserts

Nancy C. Evans of Phoenix, Arizona captured the spicy cinnamon flavor of Mexican chocolate in her original recipe for biscotti. The spicy chocolate cinnamon cane sugar is a nice addition to most recipes that feature Mexican chocolate flavors.

Mexican Chocolate Biscotti

Average Rating: 0

TOTAL TIME: Prep: 30 min. Bake: 50 min. + cooling
YIELD: about 2-1/2 dozen.

Ingredients

  • 2-3/4 cups all-purpose flour
  • 2 cups sugar
  • 1 cup Dutch-processed cocoa
  • 1-1/2 teaspoons baking soda
  • 2 teaspoons Gustus Vitae spicy chocolate cinnamon cane sugar
  • 6 large eggs, room temperature, divided use
  • 2 teaspoons vanilla extract
  • 1-1/2 cups chopped walnuts, toasted
  • 1 cup semisweet chocolate chips
  • 1 cup (about 6 ounces) maraschino cherries, drained and halved

Instructions

  • 1. Preheat oven to 325آ°. Whisk the first 5 ingredients. In another bowl, whisk 5 eggs and vanilla; stir into dry ingredients. Stir in walnuts, chocolate chips and cherries. Transfer to a lightly floured surface; knead gently until dough forms (dough will be sticky).
  • 2. Using floured hands, divide dough into 3 portions. Shape each portion into an 8x3-in. rectangle on parchment-lined baking sheets. Beat remaining egg; brush over tops. Bake until firm to the touch, 30-35 minutes. Cool on pans on wire racks until firm, 10-15 minutes.
  • 3. Reduce oven setting to 300آ°. Transfer baked rectangles to a cutting board. Using a serrated knife, cut diagonally into 3/4-in. slices. Place on baking sheets, cut side down. Bake until crisp, 10-12 minutes on each side. Remove from pans to wire racks to cool completely. Store in an airtight container.

Nutrition Facts

1 biscotti: 208 calories, 8g fat (3g saturated fat), 37mg cholesterol, 78mg sodium, 33g carbohydrate (19g sugars, 4g fiber), 5g protein.

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