Mexican Hot Chocolate Biscotti

This recipe was developed by A Sequined Kitchen.

• 1/2 cup butter, melted

• 1 cup sugar

• 3 eggs

• 1 tsp. vanilla

• 2 3/4 cups all-purpose flour

• 1/2 cup unsweetened cocoa powder

• 1 tbsp. baking powder

• 1 1/2 tsp. cinnamon

• 1/4 tsp. plus 1/8 tsp ground cayenne pepper

• 3/4 cup chocolate chips or chunks

• Cinnamon sugar for sprinkling

1. Preheat oven to 375°F. Grease two large baking sheets with butter or cooking spray, or line them with parchment paper. Set aside.

2. Add melted butter, sugar, eggs, and vanilla extract to a large mixing bowl and beat until smooth.

3. Add flour, cocoa powder, baking powder, ground cinnamon, and ground cayenne and mix in until all combined, taking care not to overmix. Stir in chocolate chips.

4. Divide dough into four equally-sized sections. Shape each section into a long, thin log (mine were approximately 10" long, 2" wide, and 1" tall) and place on baking sheets. I put two lengthwise on each baking sheet, keeping a few inches of space between them. Sprinkle tops with cinnamon sugar.

5. Bake for 14-15 minutes, then remove the baking sheets from the oven. Using a sharp knife, slice logs into 3/4-inch long strips on the diagonal. Place each biscotti cut-side down on the baking sheet and put back in the oven. Bake for another 5-6 minutes to allow the sides to crisp up.

6. Let cool on the baking sheet for a few minutes, and then transfer to a wire rack to cool completely.