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These Mexican Mocha Biscotti are the perfect accompaniment with tea and coffee of course, but the flavor combinations in them make these cookies irresistable and you'll keep nibbling long after you've finished your tea.
Mexican Mocha Biscotti
-1 1/2 c. A.P. flour
-1 Tbsp. espresso powder
-1 1/2 tsp. baking powder
-1/2 tsp. cinnamon
-1/4 tsp. salt
-1/2 c. yellow cornmeal
-1/2 c. unsalted butter, room temp.
-1 c. sugar
-2 large eggs
-2/3 c. chopped pecans, toasted
-2/3 c. mini chocolate chips
-2/3 c. cinnamon chips
Toast pecans in a skillet on the stove top over medium-low heat. Tossing occasionally to prevent scorching. Toast until nuts darken some and give off a warm, nutty aroma. Remove from heat and place in a separate bowl.
Preheat oven to 350 degrees. Line a baking sheet with parchment paper.
In a medium bowl, whisk together flour, espresso powder, baking powder, cinnamon, & salt. Add the cornmeal and whisk again. Set aside.
Using a mixer fitted with the paddle attachment, beat butter and sugar on medium speed for 3 minutes-until smooth. Add the eggs one at a time, and continue to beat. Stop occasionally to scrape the sides of the bowl down. Beat for 2 minutes.
Turn mixer to low and slowly add dry ingredients. Mix only until just incorporated. Scrape down the bowl, then toss in nuts, cinnamon, and chocolate chips. Mix on low until just blended into dough.
Separate dough in half and place each half onto the prepared baking sheet. Using your hands, mold into logs that are 12 inches long and 1 1/2 inches wide. Bake dough for 30 minutes.
Transfer dough to a cooling rack and cool logs for 20-25 minutes (you may turn off your oven, just don't forget to turn it back on!). Transfer cooled logs to a cutting board and cut 3/4 inch thick slices. Place slices cut side up onto baking sheet and bake for an additional 15 minutes.
Remove from oven and transfer to a cooling rack. Cool to room temperature. Then, enjoy!
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