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Mexican Chocolate Walnut-Cherry Biscotti

Name: Mexican Chocolate Walnut-Cherry Biscotti
Prep time: 30 min
Cook time: 50 min
Total time: 1 h 20 min
Yield: about 2-1/2 dozen.
Cuisine: Europe, Italian
Ingredients: 2-3/4 cups all-purpose flour; 2 cups sugar; 1 cup Dutch-processed cocoa; 1-1/2 teaspoons baking soda; 1-1/2 teaspoons ground cinnamon; 1/2 teaspoon cayenne pepper; 6 large eggs, room temperature, divided use; 2 teaspoons vanilla extract; 1-1/2 cups chopped walnuts, toasted; 1 cup semisweet chocolate chips; 1 cup (about 6 ounces) maraschino cherries, drained and halved

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Test Kitchen Approved

Total Time

Prep: 30 min. Bake: 50 min. + cooling

Makes

about 2-1/2 dozen

I love to combine flavors and spices from different cultures. These cookies have ground cinnamon in them, which is a classic flavor in Mexican chocolate. They are very crunchy and are loaded with maraschino cherries and toasted walnuts. —Nancy C. Evans, Phoenix, Arizona

Mexican Chocolate Walnut-Cherry Biscotti Recipe photo by Taste of Home

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Ingredients

2-3/4 cups all-purpose flour
2 cups sugar
1 cup Dutch-processed cocoa
1-1/2 teaspoons baking soda
1-1/2 teaspoons ground cinnamon
1/2 teaspoon cayenne pepper
6 large eggs, room temperature, divided use
2 teaspoons vanilla extract
1-1/2 cups chopped walnuts, toasted
1 cup semisweet chocolate chips
1 cup (about 6 ounces) maraschino cherries, drained and halved

Directions

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.

Nutrition Facts

1 cookie: 208 calories, 8g fat (3g saturated fat), 37mg cholesterol, 78mg sodium, 33g carbohydrate (19g sugars, 4g fiber), 5g protein.

Mexican Chocolate Walnut-Cherry Biscotti

Total Time

Makes

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