Mexican Double Chocolate Biscotti

If you love a good cup of coffee and biscotti, or anything chocolate with a kick, then this recipe is for you!

I’m not one for dipping stuff in my coffee, I hate sludge at the bottom of my cup.  But then I was introduced to biscotti and I was ok with it.  I had been wanting to try making it for a while and when Janice gave me a recipe that had cayenne pepper in it…  I love my chocolate with a kick, whether it’s a bar or hot chocolate.  So, I knew this was the one to try!

Biscotti is pretty simple to make, it just takes some time. Basically, bake your ‘loaf’ and then cut it and bake it again.  I love recipes with simple, basic ingredients that I already have in my cupboard and that I know how to pronounce. 😉

Mexican Double Chocolate Biscotti

1 cup Butter

1 cup White Sugar

1 cup Brown Sugar

2 Eggs

2 cups Flour

1 cup Cocoa

1 tsp. Baking Soda

1 tsp. Cayenne Pepper

1/2 tsp. Salt

1 cup Chocolate Chips

Cream butter and sugar.  Beat in eggs.  Add dry ingredients and mix.  Stir in chips.  Let chill for 1 hour.

Form into 2 logs about 1 inch high, 3 inches wide and 14 inches long.  { I always forgot and make mine too wide and then they widen out even more during baking and make really long biscotti – don’t be like me…. }

Bake at 300 degrees for 30-35 minutes and let cool on a wire rack for 30 minutes.  Slice logs into 1/2 inch wide slices and lay on their side on the cookie sheet and bake for 15 minutes per side.  Let cool completely. Store in an airtight container.  Or just serve with piping hot coffee and good conversation.

I hope you enjoy this recipe.  I know I don’t share a lot of recipes here, but sometimes there’s one that needs to be shared with the world!  I love how warm and inviting our home smells when I bake!

So, tell me, who would you like to sit down and have a hot cup of coffee with and share some biscotti? I’m going to pick my friend Janice!!

To be continued,

Lori