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.
For the cocoa powder, you can use either Dutch or natural. Nuts are interchangeable, and you can leave out the espresso if you like.
One thing about this recipe is the cookies are always very crumbly and sometimes don't slice as neatly/neat. Slicing while warm works for some people, but I've found I get better shaped biscotti when I let the logs cool completely, then partially freeze. So cut while warm or partially frozen.
Mexican Chocolate Biscotti
2 cups all-purpose flour (270 grams)
½ 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
½ cup bittersweet chocolate chips
¾ 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 in 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 (while still warm) diagonally into ¾-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 28
Recipe
Mexican Chocolate Biscotti
Ingredients
- 2 cups all-purpose flour (270 grams)
- ½ 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, coarsely chopped
- ½ cup semisweet chocolate chips
- ¾ teaspoon cinnamon mixed with 2 teaspoons granulated sugar
Instructions
- Preheat oven to 350°F. Line a cookie sheet with parchment paper.
- In a bowl, whisk together flour, cocoa powder, baking soda, salt and espresso powder.
- In a stand mixer bowl, 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 ¾-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.
Anna says
Jen, I liked them a bit better but mainly because I've been on a chocolate-cinnamon kick.
Jen says
Did you like these better than the originals? The original is my favorite biscotti, too.
megan says
O.K. these are tagged! These will be on my Christmas cookie plate. Thank you.
carole says
Tammy if you can't find espresso powder at your grocery store it is available on line. Just google espresso powder. King Arthur Flour has a very good espresso powder.
Anna says
Hi Tammy,
Thanks!
Usually, espresso powder is in the regular coffee aisle. It's sold under the brand name Medaglio D'oro and it comes in a little glass jar with the green and red on it. Since you can't find it, you might want to just substitute Folgers crystals or some other instant coffee. Espresso powder is a little stronger, so in the case of this recipe, I'd use double the amount of crystals. Instant coffee crystals have kind of a different flavor than espresso powder, but it's not bad. I'm not sure if coffee grinds would dissolve properly.
Tammy says
Hi Anna,
I love your blog; your recipes are always terrific. I need help with this one, though. I can't find espresso powder anywhere. All I get is blank stares when I ask at the grocery stores around here. And to be honest, I don't really know what it is when they ask me. I have found espresso coffee grinds, though. Can that be used? If not, where should I look for espresso powder or what could I substitute? Thanks for your help.
Tammy