Zutaten für Mexican Dark Chocolate Biscotti
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Zubereitung von Mexican Dark Chocolate Biscotti
- Preheat oven to 300°F (150°C).
- In a stand mixer, cream together 1 cup (2 sticks) unsalted butter and 1 ½ cups granulated sugar until light and fluffy.
- Add 4 large eggs one at a time, mixing well after each addition.
- Stir in 2 teaspoons vanilla extract.
- In a separate bowl, whisk together 3 cups all-purpose flour, ¾ cup unsweetened cocoa powder, 1 teaspoon baking powder, ½ teaspoon baking soda, ½ teaspoon salt, and 1 teaspoon ground cinnamon.
- Gradually add half of the dry ingredients to the wet ingredients, mixing on low speed until just combined.
- Stir in ½ cup milk, then add the remaining dry ingredients and mix until a smooth dough forms.
- Turn the dough out onto a lightly floured surface and form it into a ball.
- Cut the dough in half. Shape each half into a log approximately 12 inches long and 2 inches wide.
- Place the logs on a baking sheet lined with parchment paper, leaving about 3 inches between them.
- Bake for 40 minutes, or until the logs are firm to the touch and lightly browned.
- Remove from oven and let cool for 10 minutes.
- Using a serrated knife, slice the logs diagonally into ½-inch thick slices.
- Arrange the slices, cut-side down, back onto the baking sheet.
- Bake for 10-12 minutes per side, or until golden brown and crisp.
- Let the biscotti cool completely on a wire rack before storing.
- Store in an airtight container in a single layer between sheets of waxed paper for up to 2 weeks.
Nutrition Information (Approximate per serving)
Sodium
2 g
Sugar
17g
Fat
7g
Carbs
3g
