mexican chocolate biscotti

Here’s my entry into the Dillano’s Biscotti Contest at the Puyallup Fair this year.  After weeks of playing around with a fig soaked in port cookie idea (weeks which included a teary statement of “maybe I shouldn’t enter this year.  Isn’t this supposed to be fun?”), I switched gears and decided to do a chocolate biscotti.  I remembered a delicious cookie my step-mom made with cayenne and black pepper, so in it went.  And I had to add the Bob’s Red Mill shredded unsweetened coconut since I am convinced this lends to its wonderful texture.   For the finishing touch I sprinkled Flavorstorm’s Cinnamon Sugar on top….it sparkled!

Oh, and by the way….the judge loved it!  I won the Blue ribbon for the 2nd year in a row!  Is a biscotti cookbook in my future?   The judge’s comments:  “Wow!  Outstanding work.  Different and tasty.  Real “pop” of flavor with lingering heat.  Thank you!”

I’m pretty sure I let out a little squeal when I saw my cookies in the case.  People may have thought they were in the pig barn. 

Mexican Chocolate Biscotti

• 2 cups all-purpose flour
• 1/2 cup unsweetened cocoa powder
• 2 tsp. baking powder
• 1 tsp. salt
• 1 tsp. espresso powder
• 1 cup sugar
• 8 Tbsp. unsalted butter
• 1 1/2 tsp. vanilla extract
• 3 eggs
• 3/4 cup cinnamon chips (I used King Arthur’s)
• 1/2 cup mini semi-sweet chocolate chips
• 1/2 cup unsweetened shredded coconut
• 1/4 tsp. freshly ground black pepper
• 1/4 tsp. cayenne pepper
• 2 Tbsp. cinnamon sugar from Flavorstorm

Preheat oven to 375 degrees.  Line baking sheets with silicone pad or parchment paper.

Combine flour through espresso powder in a small bowl and set aside.
In the bowl of a stand mixer, cream butter and sugar.  Add eggs, one at a time, and vanilla extract.  Add flour mixture to butter mixture.  Stir in cinnamon chips, chocolate chips, coconut, black pepper and cayenne pepper.

Form batter into 2 logs, approximately 3 inches wide x 12 inches long.  Smooth top with an off-set spatula and sprinkle with cinnamon sugar.

Bake for 20 minutes.  Remove from oven and let cool 30 minutes.  Slice on the diagonal and bake an additional 10-12 minutes.

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