Mexican Chocolate Biscotti

Mexican Chocolate Biscotti

View Tamarind Pineapple Curd  a pairing we suggest for this formulation.

Ingredients Percent (%)
Flour, all-purpose 22.55
Cocoa powder 9.00
Cinnamon, ground 0.50
Cayenne pepper, ground 40,000 SHU 0.10
Chipotle power 0.10
Sugar, granulated 26.50
Baking powder 1.25
Salt, fine 0.25
Butter, unsalted 5.00
Egg, whole, liquid 25.00
Almonds, toasted, chopped 8.00
Vanilla extract 1.75
Egg white, liquid As needed for brushing
Total 100.00

 Method of Production:

  1. Blend dry ingredients together with almonds.
  2. In a stand mixer fitted with a paddle attachment, cream butter and sugar together.
  3. Add the eggs and vanilla. Mix on speed 4 until combined, approximately 2 minutes.
  4. Add the dry ingredients. Mix on speed 2 until just incorporated, approximately 1 minute.
  5. Divide dough into 450g portions. On parchment-lined baking sheets, form dough into a 2-inch wide, 3/4-inch tall logs. Brush with liquid egg white.
  6. Bake at 350° F for 20 minutes. Rotate halfway through baking, until dough is firm, but gives slightly when pressed.
  7. Let cool on a wire rack for 5-10 minutes. Lower the oven temperature to 325° F.
  8. With a serrated knife, cut logs into 1/4-inch slices on the diagonal and arrange cut-side down on parchment-lined baking sheets.
  9. Bake at 325° F for 10 minutes, rotating halfway through baking and flipping biscotti over. Biscotti should be crisp when done.


  1. Let cool completely on a wire rack before packaging into cardboard-lined poly bags with a light vacuum.
  2. Store at room temperature.

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