A delightful twist on the classic biscotti, infused with rich Mexican chocolate and warm spices.
Preheat your oven to 300°F (150°C) and line a baking sheet with parchment paper.
Using parchment paper helps prevent sticking and makes cleanup easier.
In a stand mixer, cream together the butter and sugar until light and fluffy.
Ensure the butter is at room temperature for easier mixing.
Add the eggs one at a time, beating well after each addition, then mix in the vanilla extract.
Crack the eggs into a separate bowl first to avoid shell fragments.
In a separate bowl, whisk together the flour, baking powder, salt, cinnamon, and cayenne pepper.
Sifting the dry ingredients can help ensure a smoother dough.
Gradually add the dry ingredients to the wet mixture, alternating with the milk, and mix until just combined.
Do not overmix to keep the biscotti tender.
Fold in the chopped Mexican chocolate.
Chop the chocolate into small, even pieces for better distribution.
Divide the dough in half and shape each portion into a log approximately 12 inches long and 2 inches wide.
Use lightly floured hands to prevent sticking.
Place the logs on the prepared baking sheet and bake for 40 minutes, or until firm and lightly browned.
Rotate the baking sheet halfway through for even baking.
Let the logs cool slightly, then slice them diagonally into 1/2-inch thick slices.
Use a serrated knife for cleaner cuts.
Arrange the slices back on the baking sheet and bake for 10 minutes on each side until golden and crisp.
Flip the slices carefully to avoid breaking them.
Cool the biscotti completely before serving or storing.
Ensure the biscotti are fully cooled to maintain their crisp texture.
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