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Chocolate and Chile Biscotti Recipe

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!!)

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!

What is a biscotti?

Biscotti means “twice-cooked” in Italian. It is cookie traditionally made in Italy. The baking process involves baking the cookies twice, is what gives biscotti their distinct texture and durability.

Biscotti, which means “twice-cooked” in Italian, is a type of cookie traditionally made in Italy. The unique baking process, which indeed involves baking the cookies twice, is what gives biscotti their distinct texture and durability. Here’s a brief overview of what biscotti are and their characteristics:

Originating in the Italian region of Tuscany, they were initially created as a long-lasting food item that could be easily stored, making them ideal for travelers and soldiers.

The basic ingredients of biscotti include flour, sugar, eggs, and nuts—almonds being the most traditional. However, modern variations include a wide range of flavors like chocolate, dried fruits, spices, and even savory versions.

Biscotti is always crunchy and dry. The first bake is as a loaf, which is then sliced into individual cookies and baked again. The second baking dries them out, making them crisp and perfect for dipping in drinks. YUM!!!!

Serve biscotti with a drink into which they can be dunked. In Italy, they are often paired with Vin Santo, a sweet dessert wine. Elsewhere, they are commonly enjoyed with cafecito or tea. 

Here is what you will need for this chocolate and chile biscotti recipe:

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 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.

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

Other Mexi-inspired biscotti ideas:

Mexican-inspired biscotti can be a delightful fusion of Italian baking techniques with the rich and varied flavors of Mexican cuisine! Let’s try one!

Lime and Coconut Biscotti: Capture the tropical flavors of Mexico by incorporating lime zest and shredded coconut into your biscotti dough. Drizzle with a lime-infused glaze for extra zest.

Mexican Coffee Biscotti: Blend in finely ground Mexican coffee beans and a dash of cinnamon. These biscotti would be perfect for dipping in a cup of hot coffee.

Cajeta (Caramel) and Pecan Biscotti: Incorporate cajeta, a Mexican caramel made from goat’s milk, into your biscotti dough and add chopped pecans for a nutty crunch.

Tequila and Lime Biscotti: Infuse your biscotti with a hint of tequila and lime zest, capturing the essence of a classic Margarita cocktail.

Cinnamon and Vanilla Biscotti: Utilize the classic flavors of Mexican cinnamon (canela) and vanilla in your biscotti for a warm, aromatic treat.

Pumpkin Seed and Anise Biscotti: Incorporate toasted pumpkin seeds (pepitas) and a hint of anise seed, echoing the flavors found in some traditional Mexican breads.

Cornmeal and Jalapeño Biscotti: Add a savory twist by using cornmeal in your dough and mixing in finely diced jalapeños for a bit of heat.

Tamarind and Ginger Biscotti: Use tamarind paste and crystallized ginger to create a biscotti with a tangy and spicy flavor profile.

These ideas blend the yummy charm of Mexican flavors with the crisp, satisfying texture of Italian biscotti, creating unique treats perfect for any occasion.

Chile Mango Chocolate Biscotti

 

More food and recipes by Jeshua Viveiros of IAmJeshaV.

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DIY Regalitos: 20 Holiday gifts to make that are worth the effort!

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