Mayan Chocolate Biscotti
Those who enjoy Mexican hot chocolate will love every bite of subtle sweetness and heat in these perked-up biscotti. —Chris Michalowski, Dallas, Texas
Ingredients
- 1/2 cup butter, softened
- 3/4 cup sugar
- 2 large eggs, room temperature
- 1-1/2 teaspoons coffee liqueur
- 1-1/2 teaspoons vanilla extract
- 2 cups all-purpose flour
- 1-1/2 teaspoons ground ancho chile pepper
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon ground cinnamon
- 1/8 teaspoon salt
- 1-1/2 cups chopped pecans
- 1 cup semisweet chocolate chips
- 1 ounce 53% cacao dark baking chocolate, grated
Directions
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1Preheat oven to 350°. In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Add eggs, 1 at a time, beating well after each addition. Stir in coffee liqueur and vanilla. Combine flour, ground chile, baking soda, baking powder, cinnamon and salt; gradually add to creamed mixture and mix well. Stir in the pecans, chocolate chips and grated chocolate.
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2Divide dough in half. On an ungreased baking sheet, shape each half into a 10x2-in. rectangle. Bake until set and lightly browned, 20-25 minutes.
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3Place pans on wire racks. When cool enough to handle, transfer to a cutting board; cut diagonally with a serrated knife into 3/4-in. slices. Place cut side down on ungreased baking sheets.
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4Bake until golden brown, 8-10 minutes on each side. Remove to wire racks to cool completely. Store in an airtight container.
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