MAYAN CHOCOLATE BISCOTTI
Those who enjoy Mexican hot chocolate will love every bite of subtle sweetness and heat in this perked-up biscotti. -Chris Michalowski, Dallas, Texas
Provided by Taste of Home
Categories Desserts
Time 1h15m
Yield 2 dozen.
Number Of Ingredients 14
Steps:
- In a large bowl, cream the butter and sugar until light and fluffy. Add 1 egg at a time, beating well after each addition. Stir in coffee liqueur and vanilla. Combine the flour, chili pepper, baking soda, baking powder, cinnamon and salt; gradually add to creamed mixture and mix well. Stir in the pecans, chocolate chips and grated chocolate., Divide dough in half. On an ungreased baking sheet, shape each half into a 10x2-in. rectangle. Bake at 350° for 20-25 minutes or until set and lightly browned., Place 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., Bake for 8-10 minutes on each side or until golden brown. Remove to wire racks to cool completely. Store in an airtight container.
Nutrition Facts : Calories 191 calories, Fat 12g fat (4g saturated fat), Cholesterol 28mg cholesterol, Sodium 81mg sodium, Carbohydrate 21g carbohydrate (11g sugars, Fiber 1g fiber), Protein 3g protein.
HOT CHOCOLATE CHESTNUT BISCOTTI
Dunk your hot chocolate cookie in your mug of cocoa for a double hit! The chestnuts were my little homage to the "Italian" side of the family and they add a little bit of buttery texture and mildness compared to the rich cocoa mix, Kahlua and black pepper I tossed in.
Provided by YummySmellsca
Categories Dessert
Time 1h15m
Yield 16 cookies, 16 serving(s)
Number Of Ingredients 14
Steps:
- Preheat oven to 350°F.
- Cream sugar, hot chocolate mix, butter, egg white, vanilla and Kahlua until well blended.
- Add flours, baking powder, allspice, pepper and salt, beating in well.
- By hand, fold in the chestnuts.
- Shape dough into a 12" log and place on a lined cookie sheet. Flatten to 1" thick.
- Bake 30 minutes. Cool 15 minutes.
- Cut diagonally into 16 slices.
- Place slices, cut sides down, on the baking sheet.
- Bake 5 minutes, then flip and bake 5 minutes more.
- Cool completely on wire rack.
Nutrition Facts : Calories 118.5, Fat 2.2, SaturatedFat 1.3, Cholesterol 3.8, Sodium 146.8, Carbohydrate 21.9, Fiber 1.2, Sugar 12.2, Protein 2
MEXICAN CHOCOLATE BISCOTTI
Nancy C. Evans of Phoenix, Arizona captured the spicy cinnamon flavor of Mexican chocolate in her original recipe for biscotti. The spicy chocolate cinnamon cane sugar is a nice addition to most recipes that feature Mexican chocolate flavors. -Taste of Home Test Kitchen
Provided by Taste of Home
Categories Desserts
Time 1h20m
Yield about 2-1/2 dozen.
Number Of Ingredients 10
Steps:
- Preheat oven to 325°. Whisk the first 5 ingredients. In another bowl, whisk 5 eggs and vanilla; stir into dry ingredients. Stir in walnuts, chocolate chips and cherries. Transfer to a lightly floured surface; knead gently until dough forms (dough will be sticky)., Using floured hands, divide dough into 3 portions. Shape each portion into an 8x3-in. rectangle on parchment-lined baking sheets. Beat remaining egg; brush over tops. Bake until firm to the touch, 30-35 minutes. Cool on pans on wire racks until firm, 10-15 minutes., Reduce oven setting to 300°. Transfer baked rectangles to a cutting board. Using a serrated knife, cut diagonally into 3/4-in. slices. Place on baking sheets, cut side down. Bake until crisp, 10-12 minutes on each side. Remove from pans to wire racks to cool completely. Store in an airtight container.
Nutrition Facts : Calories 208 calories, Fat 8g fat (3g saturated fat), Cholesterol 37mg cholesterol, Sodium 78mg sodium, Carbohydrate 33g carbohydrate (19g sugars, Fiber 4g fiber), Protein 5g protein.
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