Today I’ll be sharing just a few slightly shallow highs and lows, so just humor me.
Looking forward to celebrating my 39th birthday is in a few days.
This will be the last year I can check the 35-39 age group box.
(Guess that’s not really a low [Insert good bottle of wine analogy]) 😉
In a few short weeks I’ll be visiting Cancun for the very first time.
So will the few extra pounds that have decided to call my body home since my endeavors in dessert blogging began.
“I came across your blog which features some really fun dessert recipes, especially the Apple Tatin Ice Cream Sandwiches. I am wondering if you would be able to have a quick preliminary conversation to learn more about you and your food blog.”
Post preliminary conversation: “Unfortunately it doesn’t look like we’ll be able to book you for this episode.”
On that bright note, I think we need to switch gears and talk about something with apparently a bit more swagger, such as these Aztec Chocolate Biscotti.
As their name states these aren’t your ordinary chocolate biscotti. The base of these luscious babies consists of a rich dark dutch processed cocoa powder, just enough cinnamon to take your taste buds back a few centuries to central Mexico, and a dash of cayenne pepper for a little warrior kick.
Then, just when you thought you had them figured out, Aztec warrior moves and all… you are surprised once again. This time you are transported to a quaint Tuscan Cafe thanks to the quintessential slivered almonds tightly woven throughout the biscotti. And as with all stories (good or bad) this one must also come to an end.
Because I care for you so much and didn’t want to feel abandoned in that tiny quaint cafe, I made sure you were able to find you way back home safely by leaving you a trail of bittersweet chocolate chips…
Aztec Chocolate Biscotti
Makes approximately 24 biscotti
2 cups all-purpose flour
1/2 cup dutch processed cocoa powder
1/2 cup dark brown sugar
1/2 cup granulated sugar
1 1/2 teaspoons cinnamon
1/8 teaspoon cayenne red pepper (or 1/4 teaspoon if you are feeling feisty)
1 1/2 teaspoon baking soda
1/4 teaspoon salt
1 cup sliced almonds
1/2 cup bittersweet chocolate chips
3 eggs, room temperature
1/4 cup heavy cream
Preheat oven to 375 degrees F. and line a cookie sheet with parchment paper or a silicone mat.
In a large bowl whisk together, flour, cocoa powder, both types of sugar, cinnamon, red pepper, baking soda, and salt. Make a well in the center of the bowl.
In a small bowl whisk together eggs and heavy cream and pour into bowl with dry ingredients. With a wooden spoon stir to combine.
Stir in sliced almonds and chocolate chips.
Divide dough in half, and shape into two flat 4 inch wide logs. Warning, dough will be very sticky, sprinkle with a little flour if necessary to help you shape the logs.
Bake for 20-25 minutes. Remove from oven and let them cool for 5-10 minutes. Once slightly cool, you can begin slicing the biscotti into 1 inch thick slices.
Place sliced biscotti back on the cookie sheet and bake for an additional 15-20. Remove from oven and allow them to cool on a wire back before transferring them to into a sealable plastic container.