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.

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

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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.

Let biscotti cool completely before storing. Optional: dip ends in melted chocolate. Store up to 2 weeks in airtight container.