Chile Mango Chocolate Biscotti

Biscotti Recipe: Chocolate and Chile-Mango

Chile Mango Chocolate Biscotti

@iAmJeshuaV for CraftyChica.com

This biscotti recipe is for those who want a spicy kick in their sweets this season! There’s nothing like the holidays and cool weather to get me into the mood to get carb-y and sugar-y. Hey, every once in awhile we can treat ourselves, right? I went through an old cookbook my mom had and I found a recipe for a traditional Italian almond biscotti. This is, like, a legit recipe. I even had to convert the measurements from metric to American standard (ughhh… curse you 5th grade mathematics!!)

chile mango

…but of course because I don’t want anything in my life to be easy I decided to modify the recipe to give it a bit of a Latin kick by adding two of my favorite treats: Dried chile-mango pieces and Abuelita chocolate.

Chile Mango Chocolate Biscotti

It came out pretty delicious and I can’t wait to share it with you!

Here is what you will need:

Chile Mango Chocolate Biscotti

2 1/4 cups flour

1/4 cup dark cocoa powder

1/4 cup ground Abuelita chocolate

1 tsp. baking powder

1 1/3 cups sugar

3 large eggs

3 egg yolks

1 tbsp. pure almond extract

1 tsp. vanilla extract

3/4 cup chopped blanched almonds

3/4 cup chopped dried chili-mango

 

How to make them!

Begin by preheating your oven to 350 degrees F.

Toast your almonds on a baking sheet for about 10 minutes or until golden, then set aside to cool.

abuelita-hot-chocolate-biscotti
Ground Abuelita chocolate
dark-cocoa-powder
Smokey dark cocoa powder

In a large mixing bowl, combine flour, cocoa, chocolate,baking powder and sugar until it is a uniform color.chili-mango-biscotti-dry-ingredients

In a separate bowl whisk together the eggs, yolks, vanilla and almond extract. Add wet mix to dry and stir until the dough comes together, about 2 minutes. You may want to use your hands for this part to really work the dough together but just a warning, this dough is SUPER sticky!! chili-mango-biscotti-dough

Next, add in the chili-mango pieces and the toasted almonds and work until completely incorporated.  chili-almond-dough

Place a piece of parchment onto a baking sheet and place the dough onto the sheet. Form the dough into a log shape and place in the oven to bake for 25 minutes then remove. Allow your biscotti log to cool for 5 minutes. Using a sharp bread knife, cut the biscotti log on a slight diagonal into pieces about 1/2-inch thick.

IMG_5664

Lower the heat to 300 degrees, then return the biscotti to a baking sheet, just a little bit apart from each other, and place in oven. IMG_5666

Bake for an additional 20 minutes (flipping the biscotti halfway through ) until crisp and dry.IMG_5676

Allow the biscotti to cool and dry and then you are ready to enjoy this spicy sweet dessert with a cup of cafecito or a hot mug of atole.

Stay warm and happy!

Provecho

Jeshua <3

Chile Mango Chocolate Biscotti Chile Mango Chocolate Biscotti

 

More food and recipes by Jeshua Viveiros of IAmJeshaV.

Love & light,


3 Responses

Leave a Reply

Let’s connect!

Hi, I’m Kathy, The Crafty Chica!

My specialty is creative motivation. I’m an artist, author, and speaker and this is where I share my craft tutorials, artwork, articles, books, product lines, and workshops!

Let’s work together! Check out my services page HERE.

Have a question? Send me an email!

Categories

Buy my new book!

Available at:

Shop Crafty Chica Supplies!
Amazon Associates Disclosure
Kathy Cano-Murillo is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com.

NOTE: All tutorials on this site are for personal use only, not for commercial reproduction. Please respect the designer(s) who so graciously shared them!

%d bloggers like this: