I love to combine flavors and spices from different cultures. These cookies have ground cinnamon in them, which is a classic flavor in Mexican chocolate. They are very crunchy and are loaded with maraschino cherries and toasted walnuts. —Nancy C. Evans, Phoenix, Arizona
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VERIFIED BY Taste of Home Test Kitchen
- 2-3/4 cups all-purpose flour
- 2 cups sugar
- 1 cup Dutch-processed cocoa
- 1-1/2 teaspoons baking soda
- 1-1/2 teaspoons ground cinnamon
- 1/2 teaspoon cayenne pepper
- 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 six 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. Yield: about 2-1/2 dozen.
Originally published as Mexican Chocolate -Walnut-Cherry Biscotti in Cookies & Candies Bookazine 2017