Mexican Chocolate Biscotti is a spinoff of the biscotti on my Top 10 list. That is, Gourmet Magazine’s biscotti. It’s a great recipe, but I decided to give it a Mexican theme and added espresso powder, Mexican vanilla, pecans and cinnamon. Hershey’s cinnamon chips would be awesome here……but I didn’t have any (as usual).
Mexican Chocolate Biscotti
2 cups all-purpose flour (270 grams)
1/2 cup unsweetened cocoa powder, natural or Dutch
1 teaspoon baking soda
1 teaspoon salt
1 teaspoon instant espresso powder
6 tablespoons unsalted butter, softened
1 cup granulated sugar (200 grams)
1 ½ teaspoons Mexican Vanilla
2 large eggs
1 cup toasted pecans, chopped
1/2 cup bittersweet chocolate chips
3/4 teaspoon cinnamon mixed with 2 teaspoons granulated sugar
Preheat oven to 350°F. Line a cookie sheet with parchment or spray with cooking spray.
In a bowl whisk together flour, cocoa powder, baking soda, salt and espresso powder. In another bowl with an electric mixer beat together butter and granulated sugar until light and fluffy. Add vanilla and eggs; beat until combined. Stir in flour mixture to form a stiff dough. Stir nuts and chocolate chips.
Wet hands and form dough into two slightly flattened logs, each 12 inches long and 2 inches wide. I do this directly on the baking sheet. Sprinkle cinnamon sugar mixture over logs, coating them evenly. Bake logs 35 minutes, or until slightly firm to the touch. Cool on baking sheet 5 minutes.
On a cutting board, cut biscotti diagonally into 3/4-inch slices. Arrange cut sides down, on baking sheet and bake until crisp around edges, about 10-20 minutes. Biscotti will crisp up more as it cool, so be careful not to overbake
Let cool on a rack.
Makes about 30