Mexican Chocolate Biscotti

Need a self-indulging break from all the hustle and bustle of the holidays? Treat yourself to a Spiced Mexican Mocha and Biscotti delight.

I’d never made biscotti before. My daughter-in-law had made some for me a couple of years ago for Christmas so I thought I’d try it with some Abuelita’s Mexican Chocolate.

My family knows Christmas morning (for me) is not complete without a large cup of java and some biscotti. The holidays are when I love to indulge with this decadent bit of crispy cookie dipped in coffee.

I’m anxious this year for Christmas to come around more than usual. My children will be here. Ask me if I’m excited??!!! I’ve started making my food and shopping lists and we haven’t even hit Thanksgiving yet.

So, to keep me somewhat sane, I decided to experiment with this basic biscotti recipe adding some Abuelita’s chocolate and chopped almonds. I can see the pounds piling back on. I’ve managed to lose some weight in the last few months and I promise to take it back off after the holidays. But for now, it’s time to celebrate. My children are coming and I’m in heaven.

Mexican Chocolate Biscotti
Makes: 2 dozen cookies

Ingredients
1/3 cup butter, softened
2/3 cup packed brown sugar
2 teaspoons baking powder
1/2 teaspoon salt
2 eggs
¼ teaspoon espresso powder (or instant coffee granules)
1/4 cup unsweetened cocoa powder
1-2/3 cups all-purpose flour
1 cup toasted almonds, chopped*
4 ounces Mexican chocolate, chopped
6 ounces special dark chocolate or bittersweet chocolate, chopped
1 teaspoon Kahlua
2 teaspoons shortening

Directions
1. Preheat oven to 375F. Lightly grease a cookie sheet; set aside. Beat butter in a large mixing bowl with an electric mixer on medium to high speed for 30 seconds. Add brown sugar, baking powder, and salt. Beat until combined, scraping side of bowl occasionally. Beat in eggs and cocoa powder. Beat in as much flour as you can with the mixer. Stir in any remaining flour, the hazelnuts, and 4 ounces bittersweet chocolate with a wooden spoon.
2. Divide dough in half. Shape each portion into a 9-inch-long roll. Place rolls 4 inches apart on prepared cookie sheet; slightly flatten each roll to 2 inches wide.
3. Bake in preheated oven for 20 to 25 minutes or until a wooden pick inserted near centers comes out clean. Cool on cookie sheet for 45 minutes. Reduce oven temperature to 325F.
4. Cut each roll diagonally into 1/2-inch-thick slices, slicing carefully with a serrated knife. Place slices, cut sides down, on cookie sheet.
5. Bake in 325F oven for 8 minutes. Carefully turn slices over and bake for 7 to 9 minutes more or until dry and crisp. Transfer to wire racks and let cool, about 1 hour.
6. Microwave chopped chocolate and shortening in a small microwave-safe bowl on 50 percent power (medium) for 1 to 2 minutes or until melted, stirring twice. Dip one end of each cookie into melted chocolate; let excess drip back into bowl. Place cookies on waxed paper; let stand until set. Makes 2 dozen small cookies. If you want larger biscotti cookies make just one large log.
*Note: To toast nuts, spread them in a single layer in a shallow baking pan. Bake in a preheated 375F oven for 4 to 5 minutes or until nuts are slightly golden brown, stirring once or twice. Chop nuts and set aside.
To Store: Place cookies in layers separated by pieces of waxed paper in an airtight container; cover. Store at room temperature for up to 3 days or freeze for up to 3 months. Thaw cookies, if frozen, before serving.

Biscotti (or any cookie) wouldn’t be complete without some coffee or hot chocolate. What better way to serve the Mexican Chocolate Biscotti than with some Spiced Mexican Mocha. What can I say? I’m a Mexican Chocoholic!

Spiced Mexican Mocha
Makes 6 servings

Ingredients
4 cups strong coffee, freshly brewed
2 cups whole milk, or half and half, or cream :)
1 tablespoon Kahlua
½ cup sugar
1 teaspoon ground cinnamon
2 1/2 ounces bittersweet or Mexican chocolate, like Abuelita's or Ibarra’s, grated
Vanilla ice cream or frozen whipped cream, optional
Chili powder, optional

Directions
Brew coffee and keep on warmer.
Bring milk to a simmer over low heat. Add next four ingredients and stir until chocolate is melted. Add strong coffee to milk mixture.
Whisk or blend it to make it light and foamy. The traditional way to do this is with a molinillo. A molinillo is a special wooden tool used for creating foam in hot chocolate.
If you desire, top with a scoop of vanilla ice cream or frozen whipped cream and sprinkle (lightly) with chile powder or cinnamon.
You may make this ahead and reheat. Make sure to either whisk it or blend it in a blender to make it light and foamy before serving.

In memory of the brave men and women who lost their lives at Fort Hood.