Mexican Dark Chocolate Biscotti
Indulge in the bold flavors of Mexican Dark Chocolate Biscotti, a delightful twist on the classic Italian treat. Infused with rich unsweetened cocoa, warm cinnamon, and a subtle kick of chili powder, these biscotti perfectly balance sweetness and spice for a unique taste sensation. Dark chocolate chips add a luscious depth, while optional espresso powder enhances the bittersweet complexity. Twice-baked to achieve their signature crunch, these treats are ideal for dunking in coffee or hot cocoa. With just 20 minutes of prep time, this recipe yields a batch of 24 irresistible biscotti that stay fresh for up to two weeks, making them perfect for holiday gifts or a sophisticated snack. Embrace the enchanting union of chocolate and spice with this show-stopping Mexican dessert!
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Recipe Information
Ingredients
- 2 cups All-purpose flour
- 0.5 cups Unsweetened cocoa powder
- 1 cup Granulated sugar
- 1 teaspoon Baking powder
- 1 teaspoon Ground cinnamon
- 0.25 teaspoon Chili powder
- 1 teaspoon Instant espresso powder (optional)
- 0.25 teaspoon Salt
- 3 Large eggs
- 2 teaspoons Vanilla extract
- 0.75 cups Dark chocolate chips
Instructions
Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone baking mat.
In a large mixing bowl, whisk together the flour, cocoa powder, sugar, baking powder, cinnamon, chili powder, espresso powder (if using), and salt.
In a separate small bowl, beat the eggs and stir in the vanilla extract.
Gradually add the wet ingredients to the dry ingredients, stirring until a dough forms. The dough may be slightly sticky—this is normal.
Fold in the dark chocolate chips to evenly distribute them throughout the dough.
Lightly flour your hands and the work surface. Divide the dough in half, then shape each portion into a log approximately 12 inches long and 2 inches wide. Place the logs on the prepared baking sheet with space between them.
Bake the logs in the preheated oven for 25-30 minutes, or until the logs are firm to the touch and slightly cracked on top.
Remove the logs from the oven and allow them to cool for 10 minutes. Lower the oven temperature to 300°F (150°C).
Using a serrated knife, slice each log diagonally into 3/4-inch thick slices. Arrange the slices cut-side down on the baking sheet.
Bake the biscotti for an additional 10-12 minutes, then flip each slice and bake for another 10-12 minutes until the biscotti are dry and crispy.
Cool the biscotti completely on a wire rack before serving. Store in an airtight container for up to two weeks.
Nutrition Facts
Calories |
3014 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 88.1 g | 113% | |
| Saturated Fat | 44.4 g | 222% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 558 mg | 186% | |
| Sodium | 1265 mg | 55% | |
| Total Carbohydrate | 562.7 g | 205% | |
| Dietary Fiber | 63.0 g | 225% | |
| Total Sugars | 276.0 g | ||
| Protein | 78.7 g | 157% | |
| Vitamin D | 3.0 mcg | 15% | |
| Calcium | 407 mg | 31% | |
| Iron | 45.5 mg | 253% | |
| Potassium | 3303 mg | 70% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
