Mexican Chocolate Walnut-Cherry Biscotti Recipe

Mexican Chocolate Walnut-Cherry Biscotti Recipe
Mexican Chocolate Walnut-Cherry Biscotti Recipe photo by Taste of Home
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Mexican Chocolate Walnut-Cherry Biscotti Recipe

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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
MAKES:
30 servings
TOTAL TIME:
Prep: 30 min. Bake: 50 min. + cooling
MAKES:
30 servings
TOTAL TIME:
Prep: 30 min. Bake: 50 min. + cooling

Ingredients

  • 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

Directions

Preheat oven to 325°. Whisk the first six ingredients. In another bowl, whisk 5 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

Nutritional Facts

1 biscotti: 208 calories, 8g fat (3g saturated fat), 37mg cholesterol, 78mg sodium, 33g carbohydrate (19g sugars, 4g fiber), 5g protein.

  • 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
  1. Preheat oven to 325°. Whisk the first six ingredients. In another bowl, whisk 5 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).
  2. 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.
  3. 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

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