Wednesday, February 1, 2012

Mexican Chocolate Biscotti

mexican_choclate_biscotti



I concocted this bicotti recipe after being less than thrilled with some Chocolate Cherry biscotti I had made. They were really good in milk but I didn't really like the way they tasted with coffee, cherry and coffee is just not the best combo...to me at least. Mexican chocolate and coffee on the other hand is just divine. I baked these back around the holidays and included them in the goodie baskets I made. Don't be afraid of that chili powder, it's so delicious with chocolate!!


2 1/4 cups all-purpose flour, spooned and leveled
1 1/4 cups sugar
3/4 cup unsweetened cocoa powder (not Dutch process)
3/4 tablespoon chili powder
1/2 tablespoon cinnamon2 teaspoons baking powder
1/2 teaspoon baking soda
3/4 teaspoon kosher salt
8 tablespoons (1 stick) unsalted butter, melted and cooled
large eggs
1 teaspoon pure vanilla extract
1 cup unsalted almonds, chopped or sliced
3/4 cup dark chocolate chunks

Heat oven to 325° F. In a medium bowl, whisk together the flour, sugar, cocoa, spices, baking powder, baking soda, and salt.
With an electric mixer, beat the butter, eggs, and vanilla on medium speed until combined. Reduce the mixer speed to low and gradually mix in the flour mixture just until combined (do not overmix). Gently fold in the almonds and chocolate chunks.
Shape the dough into 2 12-by-3-inch logs. Place the logs on a large baking sheet and bake until just golden around the edges and firm to the touch, 30 to 40 minutes. Cool in the pan on a wire rack for about 15 minutes.
With a serrated knife, cut each loaf into ½-inch-thick slices. Place in a single layer on 2 baking sheets and bake until dry and crisp, 15 to 20 minutes more. Transfer the biscotti to a rack to cool completely.
Storage suggestion: Keep the biscotti at room temperature in an airtight container for up to 2 weeks.

1 comments:

Feathers & Freckles said...

I love mexican hot chocolate... and biscotti... so this is a match made in heaven. Awesome :)