Menu
Mayan Chocolate Pecan Pie Mayan Chocolate Pecan Pie
Mexican Chocolate Walnut-Cherry Biscotti Mexican Chocolate Walnut-Cherry Biscotti
Chocolate Chip Biscotti Chocolate Chip Biscotti
Almond Chocolate Biscotti Almond Chocolate Biscotti
Chocolate Pistachio Biscotti Chocolate Pistachio Biscotti
Mexican Manicotti Mexican Manicotti
Coconut-Macadamia Biscotti Coconut-Macadamia Biscotti
Almond Biscotti Almond Biscotti
White Chocolate-Cranberry Biscotti White Chocolate-Cranberry Biscotti
Lime Coconut Biscotti Lime Coconut Biscotti
Almond Cherry Biscotti Almond Cherry Biscotti
Butter Pecan Biscotti Butter Pecan Biscotti
Cardamom Almond Biscotti Cardamom Almond Biscotti
Peppermint Biscotti Peppermint Biscotti
Cranberry Walnut Biscotti Cranberry Walnut Biscotti
Mexican Chicken Manicotti Mexican Chicken Manicotti
Chicken Mexican Manicotti Chicken Mexican Manicotti
Chai-Chocolate Chip Biscotti Chai-Chocolate Chip Biscotti
Maple Walnut Biscotti Maple Walnut Biscotti
Caramel Chip Biscotti Caramel Chip Biscotti

Mayan Chocolate Biscotti

1 review
Test Kitchen Approved
Total Time

Prep: 35 min. Bake: 40 min. + cooling

Makes

2 dozen

Updated: Mar. 07, 2023
Those who enjoy Mexican hot chocolate will love every bite of subtle sweetness and heat in these perked-up biscotti. —Chris Michalowski, Dallas, Texas
Mayan Chocolate Biscotti
Mayan Chocolate Biscotti Recipe photo by Taste of Home
Next Recipe

Ingredients

  • 1/2 cup butter, softened
  • 3/4 cup sugar
  • 2 large eggs, room temperature
  • 1-1/2 teaspoons coffee liqueur
  • 1-1/2 teaspoons vanilla extract
  • 2 cups all-purpose flour
  • 1-1/2 teaspoons ground ancho chile 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 semisweet chocolate chips
  • 1 ounce 53% cacao dark baking chocolate, grated

Directions

  1. Preheat oven to 350°. In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Add eggs, 1 at a time, beating well after each addition. Stir in coffee liqueur and vanilla. Combine flour, ground chile, baking soda, baking powder, cinnamon and salt; gradually add to creamed mixture and mix well. Stir in the pecans, chocolate chips and grated chocolate.
  2. Divide dough in half. On an ungreased baking sheet, shape each half into a 10x2-in. rectangle. Bake until set and lightly browned, 20-25 minutes.
  3. 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.
  4. Bake until golden brown, 8-10 minutes on each side. Remove to wire racks to cool completely. Store in an airtight container.

Nutrition Facts

1 biscotti: 191 calories, 12g fat (4g saturated fat), 28mg cholesterol, 81mg sodium, 21g carbohydrate (11g sugars, 1g fiber), 3g protein.