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!

Nutriscore Rating: 60/100

Prep Time:20 mins

Cook Time:50 mins

Total Time:70 mins

Servings: 24

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

Directions

Step 1

Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone baking mat.

Step 2

In a large mixing bowl, whisk together the flour, cocoa powder, sugar, baking powder, cinnamon, chili powder, espresso powder (if using), and salt.

Step 3

In a separate small bowl, beat the eggs and stir in the vanilla extract.

Step 4

Gradually add the wet ingredients to the dry ingredients, stirring until a dough forms. The dough may be slightly sticky—this is normal.

Step 5

Fold in the dark chocolate chips to evenly distribute them throughout the dough.

Step 6

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.

Step 7

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.

Step 8

Remove the logs from the oven and allow them to cool for 10 minutes. Lower the oven temperature to 300°F (150°C).

Step 9

Using a serrated knife, slice each log diagonally into 3/4-inch thick slices. Arrange the slices cut-side down on the baking sheet.

Step 10

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.

Step 11

Cool the biscotti completely on a wire rack before serving. Store in an airtight container for up to two weeks.

Nutrition Facts

Serving size	(908.9g)

Amount per serving	% Daily Value*
Calories	3013.7

Total Fat 88.1g	0%
Saturated Fat 44.4g	0%
Polyunsaturated Fat g
Cholesterol 558mg	0%
Sodium 1265.1mg	0%
Total Carbohydrate 562.7g	0%
Dietary Fiber 63.0g	0%
Total Sugars 276.0g
Protein 78.7g	0%

Vitamin D 120IU	0%
Calcium 406.7mg	0%
Iron 45.5mg	0%
Potassium 3303.0mg	0%

*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.

Source of Calories

Fat: 23.6%

Protein: 9.4%

Carbs: 67.0%