Mexican Dark Chocolate Biscotti

Nancy's Pantry's Note:

We love biscotti with our morning coffee. Easy to bake and they store well in an air-tight container.

• Total Time: 1 hrs 15 mins
• Prep Time: 15 mins
• Cook Time: 1 hrs

Ingredients:

Yield: 24 biscotti

• 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

Directions:

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.

Reviews

[momaphet]

This have a nice chocolate and cinnamon flavor, I baked according to directions and thought they could have used a little more time to get crispier. I added chocolate chips because more chocolate is always better. My dough was also pretty sticky, damp so I added a little more cocoa. Made for ZWT 8 by one of The Wild Bunch for the Food of the Aztecs challenge

[loof]

Wonderful biscotti recipe! Not too sweet, the cinnamon is subtle, with the chocolate being the star of the show. As other reviewers have mentioned my dough was quite sticky and I added about 3 T of flour and 1 T of cocoa powder to get the dough to a consistency that I could shape it. Love these - thanks for sharing the recipe! Made for ZWT8, Chefs gone WILD!

[HokiesMom]

This is a wonderful biscotti recipe! The only very tiny issue I had was the dough was so sticky there was no way to roll it into anything - I just formed logs with my hands directly on the baking sheets. Worked for me! They bake up perfectly and I love that they are not overly crunchy to the point that you have to dunk - with these you do have the option to bite first and drink second! Enjoying it completely with a cup of dark roasted coffee tonight. Found and made through ZWT8.