Mexican Dark Chocolate Biscotti Recipe

Name: Mexican Dark Chocolate Biscotti
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/2 cups all-purpose flour; 1/4 cup unsweetened cocoa; 1 1/2 teaspoons baking powder; 1/4 teaspoon salt; 1/2 teaspoon cinnamon; 1/4 cup butter (softened); 1/2 cup sugar; 2 large eggs; 2 teaspoons vanilla; 2 tablespoons milk

Servings: persons

1 1/2 cups all-purpose flour
1/4 cup unsweetened cocoa
1 1/2 teaspoons baking powder
1/4 teaspoon salt
1/2 teaspoon cinnamon
1/4 cup butter (softened)
1/2 cup sugar
2 large eggs
2 teaspoons vanilla
2 tablespoons milk

1
Preheat oven to 300 degrees F.
2
In a stand mixer. beat butter and sugar until light. Add eggs one at a time. Add vanilla. In a separate bowl, add all dry ingredients and mix well. Remove bowl from mixer and with a spoon, add 1/2 of the flour mixture. Stir in milk and then add remaining flour mixture. Combine well.
3
Turn dough out onto a floured board and form it into a ball. Halve it and form each half into a log approximately 12 inches long and 2 inches wide. Arrange logs on a buttered and floured baking sheet about 3 inches apart.
4
Bake logs in the middle of the oven for 40 minutes or until they are firm all over and browned. Remove them from the oven, let cool a few minutes. On a cutting board, slice logs on a diagonal about 1/2 inch thick. Arrange slices back on baking sheet and bake them approximately 10 minutes on each side or until golden throughout. Cool biscotti to room temperature. Store in airtight containers in single layers between waxed paper for up to 2 weeks.

461

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1 1/2 cups all-purpose flour, 1/4 cup unsweetened cocoa, 1 1/2 teaspoons baking powder, 1/4 teaspoon salt, and more.

Yes, Mexican Dark Chocolate Biscotti falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Mexican Dark Chocolate Biscotti

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