@iAmJeshuaV for CraftyChica.com
This chocolate and chile 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!!)
…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.
It came out pretty delicious and I can’t wait to share it with you!
Here is what you will need for this chocolate and chile biscotti recipe:
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 this chocolate and chile biscotti recipe!
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.
In a large mixing bowl, combine flour, cocoa, chocolate,baking powder and sugar until it is a uniform color.
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!!
Next, add in the chili-mango pieces and the toasted almonds and work until completely incorporated.
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.
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.
Bake for an additional 20 minutes (flipping the biscotti halfway through ) until crisp and dry.
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!
More food and recipes by Jeshua Viveiros of IAmJeshaV.