Mexican Chocolate Biscotti
Nancy C. Evans of Phoenix, Arizona captured the spicy cinnamon flavor of Mexican chocolate in her original recipe for biscotti. The spicy chocolate cinnamon cane sugar is a nice addition to most recipes that feature Mexican chocolate flavors. —Taste of Home Test Kitchen
Total TimePrep: 30 min. Bake: 50 min. + cooling
Makesabout 2-1/2 dozen
- 2-3/4 cups all-purpose flour
- 2 cups sugar
- 1 cup Dutch-processed cocoa
- 1-1/2 teaspoons baking soda
- 2 teaspoons Gustus Vitae spicy chocolate cinnamon cane sugar
- 6 large eggs, divided use
- 2 teaspoons vanilla extract
- 1-1/2 cups chopped walnuts, toasted
- 1 cup (about 6 ounces) semisweet chocolate chips
- 1 cup (about 6 ounces) maraschino cherries, drained and halved
- Preheat oven to 325°. Whisk the first five ingredients. In another bowl, whisk five eggs and vanilla; stir into dry ingredients. Stir in walnuts, chocolate chips and cherries. Transfer to a lightly floured surface; knead gently until dough forms (dough will be sticky).
- Using floured hands, divide dough into three portions. Shape each portion into an 8x3-in. rectangle on parchment paper-lined baking sheets. Beat remaining egg; brush over tops. Bake until firm to the touch, 30-35 minutes. Cool on pans on wire racks until firm, 10-15 minutes.
- Reduce oven setting to 300°. Transfer baked rectangles to a cutting board. Using a serrated knife, cut diagonally into 3/4-in. slices. Place on baking sheets, cut side down. Bake until crisp, 10-12 minutes on each side. Remove from pans to wire racks to cool completely. Store in an airtight container.
Nutrition Facts1 biscotti: 208 calories, 8g fat (3g saturated fat), 37mg cholesterol, 78mg sodium, 33g carbohydrate (19g sugars, 4g fiber), 5g protein.
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