If you’ve never tried Mayan Chocolate Biscotti, you’re in for a bold and unforgettable experience. These twice-baked cookies are deeply chocolatey, with warm undertones of cinnamon, dark chile, and roasted pecans—flavors inspired by ancient Mayan traditions. With just the right amount of heat, crunch, and sweetness, they’re perfect for coffee lovers, spice fans, and anyone ready to level up their biscotti game. This recipe blends old-world spice with modern ease, and I’ll walk you through every step.
The Ingredients You’ll Need for Mayan Chocolate Biscotti
Bold ingredients with Mayan flair
What makes Mayan Chocolate Biscotti so special? It’s the thoughtful layering of rich, dark chocolate with subtle, warming spices and a hint of heat. The ground ancho chile gives the biscotti its signature smoky complexity, while cinnamon and coffee liqueur round out the flavor profile. This isn’t your average sweet cookie—it’s deeply flavorful, balanced, and intentionally bold.
I always suggest using fresh spices and a good quality dark chocolate (at least 53% cacao) for that deep, authentic taste.
Exact measurements for the perfect biscotti
Here’s everything you need to make two dozen irresistible Mayan Chocolate Biscotti:
- 1/2 cup butter, softened
- 3/4 cup sugar
- 2 large eggs, room temperature
- 1 1/2 teaspoons vanilla extract
- 1 1/2 teaspoons coffee liqueur
- 2 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon ground cinnamon
- 1 1/2 teaspoons ground ancho chile pepper
- 1/8 teaspoon salt
- 1 ounce 53% cacao dark baking chocolate, grated
- 1 cup semisweet chocolate chips
- 1 1/2 cups chopped pecans
These pantry-friendly ingredients come together quickly. And the best part? You probably already have most of them on hand. Just like when I whip up Polvorones Mexican Cookies, the magic lies in the balance of flavor—not in complicated steps.
How to Make Mayan Chocolate Biscotti at Home
Step-by-step for perfect texture and flavor
Making Mayan Chocolate Biscotti might sound fancy, but it’s incredibly approachable—even for busy moms like me who are working around school runs and abuela’s telenovelas in the background. The process is all about layering bold flavors, shaping the dough with love, and double baking to get that signature biscotti crunch.
Let’s Bake!
Step 1: Preheat the oven
Set your oven to 350°F (175°C). Line a large baking sheet or use it ungreased if preferred.
Step 2: Cream the butter and sugar
In a large bowl, cream together the butter and sugar until light and fluffy (about 5–7 minutes).
Step 3: Add eggs and flavorings
Beat in eggs one at a time, mixing well after each. Then stir in the vanilla extract and coffee liqueur.
Step 4: Mix the dry ingredients
In a separate bowl, whisk together flour, ancho chile powder, baking soda, baking powder, cinnamon, and salt.
Step 5: Combine the mixtures
Gradually add dry ingredients to the wet, mixing until fully combined. The dough will be thick.
Step 6: Stir in the good stuff
Fold in pecans, semisweet chocolate chips, and grated dark chocolate. The mixture should look rich and full.
Step 7: Shape the dough
Divide the dough in half. On an ungreased baking sheet, shape each half into a 10×2-inch log.
Step 8: First bake
Bake for 20–25 minutes until lightly browned and firm. Let cool slightly on a wire rack.
Step 9: Slice & second bake
Transfer logs to a cutting board. Slice diagonally into ¾-inch pieces using a serrated knife. Place slices cut-side down and bake again for 8–10 minutes on each side, until golden and crisp.
Step 10: Cool and store
Let your Mayan Chocolate Biscotti cool completely on wire racks. Store in an airtight container.
This recipe’s strength lies in how every step enhances the texture and flavor. It’s just like when I bake Mexican Marshmallow Cookies—the second bake might seem like extra effort, but it’s what transforms the cookie into something unforgettable.
How to Serve, Store, and Customize Mayan Chocolate Biscotti
How to serve Mayan Chocolate Biscotti like a pro
These cookies are not shy. With their rich depth of flavor, Mayan Chocolate Biscotti shine best alongside a strong drink—hot coffee, café de olla, or even a cinnamon-spiced hot chocolate. The bold hints of dark chile and cinnamon pair beautifully with creamy, sweet sips. I often serve them on cozy afternoons or as a holiday treat. They’re perfect for dipping, gifting, or just nibbling while watching your little one draw Grandma’s apron in crayon.
Variations and how to store your biscotti
Want to add your own spin? Here are a few fun ideas:
- Swap pecans for almonds or pepitas
- Add dried cherries for a chocolate-cherry kick
- Dip the finished biscotti in melted chocolate and dust with cayenne for extra flair
These cookies store incredibly well. Let them cool completely, then transfer to an airtight container. They’ll stay crisp and flavorful for up to 2 weeks. For longer storage, freeze in a zip-top bag (up to 2 months) and crisp up in a warm oven before serving.
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Mayan Chocolate Biscotti: Bold, Crunchy, and Spiced to Perfection
Description
These Mayan Chocolate Biscotti are crisp, bold, and full of rich flavor with hints of cinnamon, coffee, and ancho chile—perfect with a cup of coffee.
Ingredients
1/2 cup butter, softened
3/4 cup sugar
2 large eggs, room temperature
1 1/2 teaspoons vanilla extract
1 1/2 teaspoons coffee liqueur
2 cups all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon ground cinnamon
1 1/2 teaspoons ground ancho chile pepper
1/8 teaspoon salt
1 ounce 53% cacao dark baking chocolate, grated
1 cup semisweet chocolate chips
1 1/2 cups chopped pecans
Instructions
1. Preheat oven to 350°F.
2. Cream butter and sugar until fluffy.
3. Add eggs one at a time, then vanilla and coffee liqueur.
4. Combine flour, chile, baking soda, powder, cinnamon, salt.
5. Add dry ingredients gradually to wet.
6. Stir in pecans, grated chocolate, chocolate chips.
7. Divide dough in half and shape into 10×2” logs.
8. Bake 20–25 minutes until set.
9. Cool slightly, slice diagonally into ¾-inch pieces.
10. Bake slices 8–10 minutes per side until golden.
11. Cool on wire racks and store airtight.
Notes
Let biscotti cool completely before storing. Optional: dip ends in melted chocolate. Store up to 2 weeks in airtight container.
Frequently Asked Questions about Mayan Chocolate Biscotti
How is Mayan chocolate different?
Mayan chocolate is rooted in ancient Mesoamerican traditions, where cacao was often consumed as a bitter, spiced drink. It’s distinct for its bold use of spices like cinnamon and chile, combined with minimal sweetness. In recipes like Mayan Chocolate Biscotti, this flavor profile brings warmth, depth, and a subtle kick that sets it apart from typical milk chocolate treats.
What is the best flour to use for biscotti?
All-purpose flour is the ideal choice for biscotti. It provides just the right structure to hold up during the twice-baked process without making the cookie too tough. Stick with a reliable AP flour for these Mayan Chocolate Biscotti so the balance of crispness and chew stays on point.
What are the common biscotti mistakes?
The most common biscotti mistakes include overmixing the dough, underbaking the first round, or slicing while the log is too hot (which leads to crumbling). Let the log cool slightly before slicing, and always use a serrated knife. Also, don’t rush the second bake—this is what gives your Mayan Chocolate Biscotti their signature crunch.
Conclusion: Sweet, Spicy, and Perfectly Dunkable
Mayan Chocolate Biscotti are the perfect blend of tradition and indulgence—just enough sweet, just enough heat. They’re a celebration of bold flavors, family moments, and the power of dessert to tell stories. Whether you’re baking with your daughter like I do, or gifting a dozen to your favorite neighbor, these cookies carry something special in every bite.
For another spicy-sweet treat, you might also love my Churro Saltine Toffee. It’s the same bold spirit, with a different kind of crunch.