Mayan Chocolate Biscotti Recipes

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.

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Line 2 baking sheets with parchment paper.
• Combine vanilla extract and espresso powder in a small bowl; mix until espresso powder is dissolved.
• Sift flour, cocoa powder, baking powder, and salt into a bowl; mix in chocolate chips.
• Whisk vanilla mixture, sugar, eggs, and oil together in a large bowl. Add flour mixture; stir, by hand if needed, until dough comes together and is thick and stiff.
• Divide dough into 2 equal pieces and place onto the baking sheets. Shape each piece into a log as long as the baking sheet; press down with wet hands to about 1/2 inch thickness.
• Bake in the preheated oven until firm, about 25 minutes. Remove from oven and cool until easily handled, about 5 minutes.
• Move cooled logs to a cutting board and slice into 1/2-inch long slices with a serrated knife. Return the slices to the baking sheets, placing them on their sides.
• Bake until dry, about 6 minutes per side. Remove from oven and let cool until hardened on wire racks.

Steps:

• In a large mixing bowl, cream butter and sugar with an electric mixer until light and fluffy. Gradually beat in cocoa and baking powder. Beat for 2 minutes. Beat in the eggs one at a time. Stir in flour by hand. Mix in white chocolate and chocolate chips. Cover dough, and chill for about 10 minutes.
• Preheat oven to 375 degrees F (190 degrees C). Divide dough into two parts, and roll each part into a 9 inch long log. Place logs on lightly greased cookie sheet, about 4 inches apart. Flatten slightly.
• Bake for 20 to 25 minutes, or until toothpick inserted in center comes out clean. Cool on cookie sheet for 5 minutes, then carefully transfer to a wire rack to cool for one hour.
• Cut each loaf into 1/2 inch wide diagonal slices. Place slices on an ungreased cookie sheet, and bake at 325 degrees F ( 165 degrees C) for 9 minutes. Turn cookies over, and bake for 7 to 9 minutes. Cool completely, then store in an airtight container.

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.

Steps:

• In a large bowl, cream the butter and sugar until light and fluffy. Add eggs, one 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 10-in. x 2-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. Yield: 2 dozen. Originally published as Mayan Chocolate Biscotti in Tas Nutritional Facts 1 cookie equals 191 calories, 12 g fat (4 g saturated fat), 28 mg cholesterol, 81 mg sodium, 21 g carbohydrate, 1 g fiber, 3 g protein.

Steps:

• Preheat oven to 350 degrees. Line a 12- by 17-inch baking sheet with parchment paper or nonstick liner. Sift together the flour, cocoa, salt and baking soda; set aside.
• Using a heavy-duty electric mixer, cream together the brown sugar, granulated sugar and butter for 3 to 5 minutes at medium speed. Add vanilla extract and espresso. Mix for 10 seconds. Add eggs one at a time, mixing for 10 seconds at medium-low speed after each addition. Add sifted flour mixture and mix at low speed until dough comes together, 1 to 2 minutes. Add chocolate chips and mix just until chips are evenly incorporated, 15 to 20 seconds.
• Transfer dough to a work surface and divide in two, shaping into balls. Form each ball into a log 1 1/2 to 2 inches wide. Transfer logs to prepared baking sheet and flatten slightly. Brush tops of logs with egg wash and sprinkle each log with 1 tablespoon raw sugar. Bake until biscotti have spread, have a few cracks and bounce back slightly when pressed with fingertips, 30 to 40 minutes. Remove from oven and let cool completely, about 1 1/2 hours.
• Preheat oven to 325 degrees. Using a sharp serrated knife, cut logs into 1/4-inch to 1/2-inch slices. Place each slice with a cut side down on a baking sheet lined with parchment paper or nonstick liner. Bake until firm, crisp and slightly dry, about 15 minutes. Store in an airtight container at room temperature for up to three days, or freeze for up to three months.

Steps:

• Adjust rack to center position and heat the oven to 350 degree. Line a cookie sheet with wax or parchment paper.
• Place the flour, sugar, baking powder, salt and white chocolate chips in a large bowl and stir to combine.
• In a small bowl combine the eggs, butter and vanilla and whisk to fully combine. Make a well in the center of the dry ingredients and pour in the egg mixture. Using a rubber spatula, mix to combine until a rough dough forms. Don't be concerned if the dough is crumbly- this is typical of biscotti dough. It will come together in the next step.
• Dump the dough onto a work surface and knead a couple of times until the dough comes together, adding extra flour sparingly and only if necessary. Start to form the dough into a big, fat cigar and cut it in half. Form each half into a cigar about 1 inch thick, 2 inches wide and about 12 inches long. Place them onto the cookie sheet and lightly press with fingers to slightly flat cigars.
• Bake for 25 minutes reversing the pan halfway through. The bars will be firm to the touch and just slightly browned. Remove from the oven and lower the temperature to 300 degrees. Let the cookies cool on the cookie sheet for 15 minutes.
• Remove cookies to a cutting board using two spatulas. Using a serrated knife, slice the bars on an angle about 1/2 inch thick to form the biscotti. Lay them back on the cookie sheet with either cut side down and place back in oven for 12 minutes. Turn each cookie to expose the other cut side and place in oven for another 12 minutes. Let cool on a rack to room temperature. Place cookies in an airtight container.

Steps:

• In a large bowl, beat the eggs and extracts. Beat in sugar. Combine the flour, pecans, cocoa and salt; gradually add to egg mixture and mix well. Stir in chocolate chips., On a baking sheet coated with cooking spray, shape dough into a 14x3-in. rectangle. Bake at 350° for 20-25 minutes or until lightly browned. Cool for 5 minutes., Transfer to a cutting board; cut with a serrated knife into 1-in. slices. Place cut side down on baking sheets coated with cooking spray. Bake for 15-20 minutes or until firm, turning once. Remove to wire racks to cool., For icing, in a microwave, melt chocolate chips; stir until smooth. Stir in milk, confectioners' sugar and vanilla until smooth. Drizzle over cookies; let stand until hardened.