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Welcome to today’s culinary adventure, where we blend traditional flavors with a modern twist: Mexican Mazapán Biscotti. Combining the crumbly, peanutty goodness of Mexican Mazapán with the crunchy, twice-baked charm of Italian biscotti, this recipe is sure to become a favorite in your household.

A Sweet Childhood Memory

Growing up in El Paso, it wasn’t unusual for us to drive over the border into Juarez to shop. While my parents undoubtedly had various reasons for these trips, to young Artie, the highlight was always the Mexican candies. The grocery store checkouts in Juarez were lined with individual discs of Mazapán, but international trips were for entire boxes of de la Rosa Mazapán. That iconic sun-yellow box, filled with unassuming tan-colored pucks wrapped in clear plastic with the bold rose logo, greeted me every time.

Mazapán was a cherished treat that I would often eat right out of the wrapper as a snack. I’ve enjoyed Mazapán this way for most of my life, but now, I want to take this childhood favorite a step further. Today, I’m excited to show you how to transform Mazapán into a delicious ingredient for making peanut cookies—in this case, Mazapán biscotti. Typically paired with coffee or wine, these Italian cookies will pair perfectly with your morning cafecito.

What is the Difference Between Mazapán and Marzipan?

Before we dive into the recipe, let’s clear up some common confusion. Mazapán and marzipan might sound similar, but they are quite different. Mazapán is a confection primarily made from ground peanuts and powdered sugar, giving it a dry and crumbly texture. In contrast, marzipan is made from ground almonds and has a soft, chewy paste-like consistency, often molded into shapes like fruits or figurines.

When I talk about Mazapán, I’m specifically referring to de la Rosa Mazapán, a beloved candy from my childhood.

There you have it—a perfect blend of Mexican and Italian flavors in a single, crunchy bite. Mexican Mazapán Biscotti is an innovative way to enjoy the traditional tastes of Mazapán in a new form. Whether you’re baking for yourself or sharing with friends, this recipe is bound to impress. Give it a try and let us know how it turns out in the comments below!

Mazapán Biscotti

Yield: about 20

Ingredients

2 cups all-purpose flour (290g)
1 teaspoon baking powder
1/2 teaspoon ground cinnamon
1/4 teaspoon salt
4 tablespoons unsalted butter, softened (56g)
1/2 cup packed Mazapán (115g or 4 discs)
1/4 cup sugar (51g)
1 teaspoon vanilla extract
2 large eggs, room temperature
1 cup unsalted peanuts (205g)

Decorating with Chocolate

1 cup semi-sweet chocolate chips
red or rose shaped sprinkles
1 Mazapán disc, crumbled

Instructions

In a mixing bowl, sift or whisk the flour, baking powder and salt.
In the bowl of a stand mixer, cream the butter, mazapan and sugar, about three minutes.
Add the vanilla and then the eggs one at a time until fully incorporated, about a minute each egg.
Slowly add in sifted dry ingredients a little at a time on low speed, and then increase it to medium until thoroughly mixed.
Add the peanuts and knead with your hands until fully mixed in. Wrap in plastic wrap and refrigerate 30 minutes. Meanwhile, preheat your oven to 350°F. and line a baking sheet with parchment paper. Set aside.
Shape the dough into a log directly onto the parchment lined baking sheet, about 10 inches long and 3-4 inches wide.
Optional: Lightly beat 1 egg and 1 tablespoon of water in a small bowl. Brush the top of the dough with the egg wash.
Back for 30 minutes. Remove from oven and allow to cool for about 15 minutes. Reduce the oven temperature to 325°F.
After the 15 minutes, use a serrated knife to cut your biscotti in 1/2″ thickness and lay cut side up on the cookie sheet. Bake for 15 minutes, flip the biscotti onto the other cut side and bake for another 15 minutes. Allow to cool completely.

To decorate:

Place your chocolate into a heatproof bowl/mug. Heat the chocolate in your microwave in 10-15 second bursts, stirring frequently. Repeat until melted, but do not let it scorch.
Dip the cooled Mazapán Biscotti into the chocolate. Alternately, you can spoon it on and spread it, or drizzle it. Before the chocolate sets, add your sprinkles and crumbled Mazapán.

Notes

Tips on cutting the once baked dough:

Do yourself a favor and use a serrated knife to cut the biscotti. The sawing motion will ease the cutting of the dough and the mix-ins (in this case, peanuts). Wait 15 minutes before cutting the once-baked cookies. Two reasons why you need to wait: 1. the dough will cool enough for you to handle it without burning yourself and 2. you risk crumbling the cookies before they are set. Additionally, don't wait too long before cutting because then the dough will be too hard to cut cleanly. You can go as long as 20 minutes, but I still recommend 15 minutes.