MAYAN CHOCOLATE BISCOTTI

Mayan Chocolate Biscotti image

Those who enjoy Mexican hot chocolate will love every bite of subtle sweetness and heat in this perked-up biscotti. -Chris Michalowski, Dallas, Texas

Provided by Taste of Home

Time 1h15m

Yield 2 dozen.

Number Of Ingredients 14

Ingredients

1/2 cup butter, softened
3/4 cup sugar
2 large eggs, room temperature
1-1/2 teaspoons coffee liqueur
1-1/2 teaspoons vanilla extract
2 cups all-purpose flour
1-1/2 teaspoons ground ancho chile pepper
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon ground cinnamon
1/8 teaspoon salt
1-1/2 cups chopped pecans
1 cup semisweet chocolate chips
1 ounce 53% cacao dark baking chocolate, grated

Steps:

In a large bowl, cream the butter and sugar until light and fluffy. Add 1 egg at a time, beating well after each addition. Stir in coffee liqueur and vanilla. Combine the flour, chili pepper, baking soda, baking powder, cinnamon and salt; gradually add to creamed mixture and mix well. Stir in the pecans, chocolate chips and grated chocolate., Divide dough in half. On an ungreased baking sheet, shape each half into a 10x2-in. rectangle. Bake at 350° for 20-25 minutes or until set and lightly browned., Place pans on wire racks. When cool enough to handle, transfer to a cutting board; cut diagonally with a serrated knife into 3/4-in. slices. Place cut side down on ungreased baking sheets., Bake for 8-10 minutes on each side or until golden brown. Remove to wire racks to cool completely. Store in an airtight container.

Nutrition Facts : Calories 191 calories, Fat 12g fat (4g saturated fat), Cholesterol 28mg cholesterol, Sodium 81mg sodium, Carbohydrate 21g carbohydrate (11g sugars, Fiber 1g fiber), Protein 3g protein.