My baking experiment #166 – mexican chocolate biscotti

On to the second batch of cookies. Since it’s freezing out and i have hot chocolate on my mind, i made some Mexican hot chocolate biscotti:


1 egg
2 Tbsp oil
1 tsp vanilla extract
1 cup flour
1/4 cup mexican hot cocoa mix
1 tsp baking powder

  1. Preheat oven to 375 F and line cookie sheet with parchment.
  2. Whisk together egg, oil and vanilla. Combine dry ingredients and stir into egg mixture and form into dough.
  3. Transfer dough to cookie sheet and press down to 1/2 inch thickness.
  4. Bake 20 -25 minutes until golden brown. Remove from oven and let cool 5 minutes.
  5. Transfer to cutting board and cut 1/2 inch slices with serrated knife.
  6. Lay slices back on cookie sheet and bake 5 more minutes on each side.

These biscotti are super yummy! So crispy & crunchy with a mild chocolate flavor. I dipped the biscotti in melted chocolate and stuck mini marshmallows on the side, so when i dunk them in a mug of hot chocolate, the mini marshmallows melts into the chocolate and becomes a yummy drink!

Ok that’s all the baking i’m doing this weekend. Enjoy the rest of your weekend and happy baking! 🙂


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