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Mayan Chocolate Biscotti

Mayan Chocolate Biscotti
Those who enjoy Mexican hot chocolate will also like the subtle sweetness and slight heat found in every bite of this perked-up biscotti.
24 ServingsPrep: 35 min. Bake: 40 min. + cooling

Ingredients

  • 1/2 cup butter, softened
  • 3/4 cup sugar
  • 2 eggs
  • 1-1/2 teaspoons coffee liqueur
  • 1-1/2 teaspoons vanilla extract
  • 2 cups all-purpose flour
  • 1-1/2 teaspoons ground ancho chili pepper
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon ground cinnamon
  • 1/8 teaspoon salt
  • 1-1/2 cups chopped pecans
  • 1 cup (6 ounces) semisweet chocolate chips
  • 1 ounce 53% cacao dark baking chocolate, grated

Directions

  • In a large bowl, cream the butter and sugar until light and fluffy.
  • Add eggs, one at a time, beating well after each addition. Stir in
  • coffee liqueur and vanilla. Combine the flour, chili pepper, baking
  • soda, baking powder, cinnamon and salt; gradually add to creamed
  • mixture and mix well. Stir in the pecans, chocolate chips and grated
  • chocolate.
  • Divide dough in half. On an ungreased baking sheet, shape each half
  • into a 10-in. x 2-in. rectangle. Bake at 350° for 20-25 minutes
  • or until set and lightly browned.
© Taste of Home 2013

2 of 2

Mayan Chocolate Biscotti (continued)

Directions (continued)

  • Place pans on wire racks. When cool enough to handle, transfer to a
  • cutting board; cut diagonally with a serrated knife into 3/4-in.
  • slices. Place cut side down on ungreased baking sheets.
  • Bake for 8-10 minutes on each side or until golden brown. Remove to
  • wire racks to cool completely. Store in an airtight container.
  • Yield: 2 dozen.
Nutrition Facts: 1 cookie equals 191 calories, 12 g fat (4 g saturated fat), 28 mg cholesterol, 81 mg sodium, 21 g carbohydrate, 1 g fiber, 3 g protein.
© Taste of Home 2013