Mexican
Chocolate Biscotti Recipe
Ingredients
:
2-3/4
cups all-purpose flour
2
cups sugar
1
cup Dutch-processed cocoa
1-1/2
teaspoons baking soda
2
teaspoons Gustus Vitae spicy chocolate cinnamon cane sugar
6
large eggs, divided use
2
teaspoons vanilla extract
1-1/2
cups chopped walnuts, toasted
1
cup (about 6 ounces) semisweet chocolate chips
1
cup (about 6 ounces) maraschino cherries, drained and halved
Preheat
oven to 325°. Whisk the first five ingredients. In another bowl, whisk five
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 three portions. Shape each portion into an
8x3-in. rectangle on parchment paper-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 :
1
biscotti: 208 calories, 8g fat (3g saturated fat), 37mg cholesterol, 78mg
sodium, 33g carbohydrate (19g sugars, 4g fiber), 5g protein.