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Sunday, October 13, 2013

Cocoa and chili biscotti (Aztec-style biscuits)

I was thinking about the Aztec hot chocolate (with the same glorious cocoa and chili combination) when I got the idea for these. And a good idea it was! If you enjoy that combination in chocolate bars or hot cocoa drinks, you'll love these as well.
Easy to make and perfect to nibble on next to your favorite drink :)

Last year: Cajeta cake squares (Molten caramel cake).
Two years ago: Scottish cardamom griddle scones, with butter and honey.

Ingredients (for a tray):
  • 300 g flour
  • 150 g sugar
  • 30 g cocoa
  • 3 eggs
  • 1 teaspoon baking powder
  • 1/2 teaspoon pepper
  • 1/2 teaspoon cinnamon
  • 1 tablespoon chili flakes (like piri-piri), plus some extra to serve

Preheat oven to 180 degrees C. Put the flour, cocoa, sugar and baking powder, pepper, cinnamon and chili flakes in a bowl:

Mix well and add the eggs:

Mix and the dough is formed. Shape it into two logs and put them on a baking-paper lined tray:

Put them in the preheated oven and bake for 20 minutes, then take out, allow to cool a bit and slice. Arrange the resulting slices on the same tray:

And return to the oven for 5-10 more minutes to let them crisp up.
Take out, allow to cool, and transfer to a serving platter (bowl).

They keep well for a few days, wrapped in paper (or in an air-tight box). Sprinkle with more chili flakes before serving! :)

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