Mexican Dark Chocolate Biscotti

Mexican Dark Chocolate Biscotti Recipe

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Daily Inspiration S


A great way to start your day with a delicious biscotti to dip into your morning coffee. : )

☆☆☆☆☆ 0 votes
20 Min
1 Hr


1 1/2 c
all-purpose flour
1/4 c
unsweetened cocoa
1 1/2 tsp
baking powder
1/4 tsp
1/2 tsp
1/4 c
butter, softened
1/2 c
granulated sugar
2 large
2 tsp
pure vanilla extract
2 Tbsp

How to Make Mexican Dark Chocolate Biscotti


  • 1Preheat oven to 300 degrees F. In a stand mixer, beat butter and sugar until light. Add eggs, one at a time. Add vanilla.
  • 2In a separate bowl, add all dry ingredients and mix thoroughly. 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.
  • 3Turn 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.
  • 4Bake logs in the middle of the oven for 40 minutes or until they are firm all over and browed. Remove them from the oven, let cool a few minutes.
  • 5On a cutting board, slice logs on a diagonal about 1/2 inches 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.

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About Mexican Dark Chocolate Biscotti

Course/Dish: Cookies, Chocolate
Main Ingredient: Flour
Regional Style: American
Dietary Needs: Low Fat
Other Tag: Quick & Easy