Mexican Chocolate Biscotti

Hello all you biscotti lovers here are two more recipes to have enough choices for coffee dates at home! And of course we have recipes from Martha so we can’t go wrong. Also don’t forget if you want to make the recipe vegan swap out eggs for flaxseeds and chocolate needs to be vegan friendly:

Ingredients

1 1/2 cups all-purpose flour
3/4 cup unsweetened cocoa powder
Pinch of cayenne pepper
1 teaspoon ground cinnamon
1 cup sugar
2 teaspoons baking powder
1/4 teaspoon fine salt
3 large eggs, lightly beaten
1 tablespoon pure vanilla extract
1/2 cup roughly chopped bittersweet chocolate

Directions

  1. 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.
  2. 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.
  3. 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.

Almond Biscotti

Ingredients

2 1/2 cups all-purpose flour (spooned and leveled)
1 cup sugar
2 teaspoons baking powder
1/4 teaspoon fine salt
3 large eggs, lightly beaten
1 tablespoon pure vanilla extract
1 cup slivered almonds, toasted

Directions

  1. Preheat oven to 350 degrees. In a large bowl, whisk together flour, sugar, baking powder, and salt. Using an electric mixer, beat in eggs and vanilla until combined. Add almonds and beat until combined.
  2. 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.
  3. With a serrated knife, cut logs into 1/4-inch slices on the diagonal and arrange, cut side down, on 2 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.

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