Mexican chocolate walnut cherry biscotti
Prep: 30 min.
Bake: 50 min. + cooling
Makes: about 2½ dozen
2¾ cups all-purpose flour
2 cups sugar
1 cup Dutch-processed cocoa
1½ tsp. baking soda
1½ tsp. ground cinnamon
½ tsp. cayenne pepper
6 large eggs, room temperature, divided use
2 tsp. vanilla extract
1½ cups chopped walnuts, toasted
1 cup semisweet chocolate chips
1 cup (about 6 oz.) maraschino cherries, drained and halved
1. Preheat oven to 325°. In a bowl, whisk first 6 ingredients. In another bowl, whisk 5 eggs and vanilla; stir into the dry ingredients. Stir in the walnuts, chocolate chips and cherries. Transfer to a lightly floured surface; knead gently until dough forms (dough will be sticky).
2. Using floured hands, divide the dough into 3 portions. Shape each portion into an 8x3-in. rectangle on parchment-lined baking sheets. Beat remaining egg; brush over tops. Bake 30-35 minutes or until firm to touch. Cool on pans on wire racks until firm, 10-15 minutes.
3. Reduce the oven setting to 300°. Transfer the baked rectangles to a cutting board. Using a serrated knife, cut diagonally into ¾-in. slices. Place on baking sheets, cut side down. Bake until crisp, 10-12 minutes on each side. Remove from the pans to wire racks to cool completely. Store in an airtight container.
1 COOKIE 208 cal., 8g fat (3g sat. fat), 37mg chol., 78mg sod., 33g carb. (19g sugars, 4g fiber), 5g pro.
I've always been on the hunt for unique baking adventures, and let me tell you, discovering this Mexican Chocolate Walnut Cherry Biscotti recipe was a game-changer! If you're like me and love a little something special with your morning coffee or afternoon tea, these dark brown biscotti are an absolute must-try. They're not just a cookie; they're an experience. What makes these biscotti so incredible? It's all about the Mexican chocolate flavor profile. Unlike regular cocoa, Mexican chocolate often has warm spices like cinnamon, and in this recipe, a subtle kick of cayenne pepper. This creates a depth of flavor that's both comforting and exciting, perfectly complementing the sweetness. When you bite into one, you get that initial richness from the cocoa, followed by the comforting aroma of cinnamon, and then just a whisper of heat that makes you want another bite. It’s truly an elevated taste experience that will make these biscotti stand out from any other you've tried. Making biscotti might sound intimidating, but it's actually quite forgiving! One tip I've learned is not to be afraid of the dough. It can be a bit sticky, but a lightly floured surface and floured hands make all the difference when shaping those logs. The magic really happens in the two-bake process. The first bake sets them, and then after slicing, the second bake is crucial for achieving that signature crispness. Don't rush this step – that extra time in the oven is what gives you that perfect, dunkable texture. I love seeing the visible walnuts and vibrant red cherries peeking through each slice, adding both beauty and delicious texture. Speaking of texture, the combination of crunchy walnuts and the chewy, sweet maraschino cherries is divine. The walnuts provide a fantastic contrast to the crisp biscotti, while the cherries add a burst of fruity sweetness that balances the rich chocolate and subtle spice. When I first tried these, I was skeptical about the cherry addition, but now I can't imagine them without it! These biscotti are fantastic on their own, but if you want to take them to the next level, try pairing them with a rich, dark roast coffee or, even better, a homemade Mexican hot chocolate. The flavors meld together beautifully. They also make a wonderful gift, if you can bear to part with them! To keep them fresh and perfectly crisp, make sure to store them in an airtight container at room temperature. They tend to last quite a while, though in my house, they rarely get the chance! Give this recipe a try; I promise your taste buds will thank you.
