Mexican Chocolate Walnut Cherry Biscotti Recipes

MEXICAN CHOCOLATE BISCOTTI

Steps:

• Preheat oven to 325°. Whisk the first 5 ingredients. In another bowl, whisk 5 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 3 portions. Shape each portion into an 8x3-in. rectangle on parchment-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.

MEXICAN CHOCOLATE WALNUT-CHERRY BISCOTTI

Steps:

• Preheat oven to 325°. Whisk the first 6 ingredients. In another bowl, whisk 5 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 3 portions. Shape each portion into an 8x3-in. rectangle on parchment-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.

MEXICAN CHOCOLATE BISCOTTI

Steps:

• 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.
• 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.
• 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.

CHOCOLATE WALNUT BISCOTTI

Steps:

• Preheat oven to 300°F Line a large baking sheet with parchment paper (waxed paper will not work, it will smoke.).
• In a food processor fitted with the metal blade, combine the chocolate and sugar and grind until the chocolate is very fine. Set aside.
• In a bowl, sift together the flour, cocoa powder, baking soda and salt. Set aside.
• In a mixing bowl combine the eggs and the vanilla. Beat at medium speed to blend.
• Reduce the speed to low, add the chocolate and flour mixtures and mix until a stiff dough forms, adding the walnuts when about half mixed.
• Transfer the dough to a floured surface and gather it together. Divide in half. Form each half into a log 12 inches long. (Give the logs plenty of space on both sides as the width of the logs doubles during baking.).
• Carefully transfer the logs to the prepared baking sheet, spacing them evenly.
• Pat to even up the shapes. Bake until almost firm to the touch, about 50 minutes. (I have found that 40 minutes was sufficient).
• Let cool for 10 minutes. (Do not let it cool for longer as the logs will become brittle and more difficult to slice without breaking.).
• Leave the oven set at 300°F.
• Using a spatula, transfer the logs to a work surface. Using a serrated knife, cut on the diagonal into slices 1/2 to 3/4 inch thick. Return the slices cut side down to the baking sheet.
• Bake for 25 minutes. (I baked mine 15 minutes and the biscotti were very crispy).
• Turn the slices over and bake until crispy and dry, about 25 minutes longer. (Again, I found 15 minutes to be good).
• Transfer the cookies to wire racks to cool.
• Store in an airtight container at room temperature for up to 1 month.

CRANBERRY WALNUT BISCOTTI

Steps:

• Preheat oven to 350°. In a large bowl, combine the flour, sugar, baking powder and salt. In a small bowl, whisk eggs and vanilla; add to dry ingredients just until moistened. Fold in walnuts and cranberries (dough will be sticky)., Divide dough in half. On a greased baking sheet, with lightly floured hands, shape each half into a 10x2-1/2-in. rectangle. Bake 20-25 minutes or until golden brown. , Carefully remove to wire racks; cool 10 minutes. Transfer to a cutting board; cut diagonally with a serrated knife into 1-in. slices. Place cut side down on ungreased baking sheets. Bake 8-10 minutes on each side or until lightly browned. Remove to wire racks to cool completely., In a microwave, melt chocolate chips and shortening; stir until smooth. Drizzle over biscotti. Let stand until set. Store in an airtight container.