MEXICAN CHOCOLATE BISCOTTI
These Italian cookies are made without butter or oil and are twice baked to crisp perfection. Try Almond Biscotti, Cherry Espresso Biscotti, Rum-Soaked Raisin Biscotti, and Brown Sugar and Date Biscotti.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes
Time 1h
Yield Makes about 40
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees. In a large bowl, whisk together flour, cocoa powder, cayenne, cinnamon, sugar, baking powder, and salt. Using an electric mixer, beat in eggs and vanilla until combined. Add bittersweet chocolate and beat until combined.
- Divide dough in half and transfer to a parchment-lined rimmed baking sheet. Form each half into a 2 1/2-inch-wide, 3/4-inch-tall log. Bake until dough is firm but gives slightly when pressed, 20 to 25 minutes, rotating sheet halfway through. Let cool on sheet on a wire rack, 20 minutes.
- With a serrated knife, cut logs into 1/4-inch slices on the diagonal and arrange, cut side down, on two parchment-lined rimmed baking sheets. Bake until biscotti are crisp and golden, about 15 minutes, rotating sheets and flipping biscotti halfway through. Let cool on sheets on wire racks.
Nutrition Facts : Calories 114 g, Fat 3 g, Fiber 2 g, Protein 3 g, SaturatedFat 1 g
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Mohammad Suleman
[email protected]Overall, I really enjoyed these biscotti. They're a great addition to any cookie platter.
Maganda Heath
[email protected]I'm not sure what I did wrong, but my biscotti turned out really crumbly. I think I might have overmixed the dough.
Sebongile Julison
[email protected]These biscotti were a lot of work to make, but they were definitely worth it. They're so delicious!
myco fifty
[email protected]I found that the biscotti were a little too dry. I would recommend adding a little more butter or oil to the dough next time.
hasnain arain
[email protected]These biscotti were a little too sweet for my taste, but they were still good. I would recommend using less sugar next time.
SISAY DEMISSIE
[email protected]I'm not a huge fan of Mexican chocolate, but these biscotti were still really good. The chocolate flavor was subtle and the biscotti were perfectly crispy.
Daddy Smoke
[email protected]I made these biscotti for a cookie exchange and they were a huge hit. Everyone loved the unique flavor and the crispy texture.
Jiyaad Solomons
[email protected]These biscotti are the perfect after-dinner treat. They're sweet and satisfying, but not too heavy.
Md naeem Hasan
[email protected]I love that this recipe uses Mexican chocolate. It gives the biscotti a unique and delicious flavor.
Abraham Taliugyan
[email protected]I've made these biscotti several times now and they're always a crowd-pleaser. The chocolate flavor is rich and decadent, and the biscotti are perfectly crispy.
CV Conchita frc
[email protected]These Mexican chocolate biscotti were a hit at my last party! They're so easy to make and so delicious.