Print Options

Back to Mayan Chocolate Biscotti >

Include these items:

Taste of Home Logo

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. —Chris Michalowski, Dallas, Texas
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 King Arthur Unbleached 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.

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.
Nutritional 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.