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Prep Time: 35 Minutes Cook Time: 40 Minutes |
Ready In: 75 Minutes Servings: 24 |
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Those who enjoy Mexican hot chocolate will also like the subtle sweetness and slight heat found in every bite of this perked-up biscotti. Ingredients:
1/2 cup butter, softened |
3/4 cup sugar |
2 eggs |
1-1/2 teaspoons coffee liqueur |
1-1/2 teaspoons vanilla extract |
2 cups king arthur unbleached all-purpose flour |
1-1/2 teaspoons ground ancho chili 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 (6 ounces) semisweet chocolate chips |
1 ounce 53% cacao dark baking chocolate, grated |
Directions:
1. In a large bowl, cream the butter and sugar until light and fluffy. Add eggs, one 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.
2. Divide dough in half. On an ungreased baking sheet, shape each half into a 10-in. x 2-in. rectangle. Bake at 350° for 20-25 minutes or until set and lightly browned.
3. 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.
4. Bake for 8-10 minutes on each side or until golden brown. Remove to wire racks to cool completely. Store in an airtight container. Yield: 2 dozen.
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