Chocolate & Spice Biscotti.

Biscotti is something I would like to incorporate into my life more. I love coffee and tea, so why not love something to dunk in my coffee or tea? I think I will learn to embrace biscotti. This should be easy since I already like it. I just need to get in the habit of keeping it around. And what better flavor to add to my drink than chocolate and spice? I will get my bitter and sweet fix all at once. Perfect!

This recipe is adapted from Jamie Beck. She has a wonderful photography blog, From Me To You. Enjoy this recipe!

Chocolate & Spice Biscotti


* 2 cups all-purpose flour

* 1/2 cup unsweetened cocoa powder

* pinch or 1/2 teaspoon of cayenne pepper

* 1 teaspoon baking soda

* 1 teaspoon salt

* 6 tablespoons unsalted butter at room temperature

* 1 cup granulated sugar

* 1 teaspoon vanilla extract

* 2 large eggs

* 1 cup almonds (*can substitute with your favorite nut)

* 1/4 cup dark chocolate chips

* 3/4 cup semisweet chocolate chips

* confectioner’s sugar for dusting


1. Whisk together flour, cocoa powder, cayenne pepper, baking soda, and salt.
2. Beat together butter, sugar, and vanilla. Once fluffy beat in eggs.
3. Mix in dry mixture until combined then add chocolate chips and almonds forming a dough.
4. Butter and flour a baking sheet.

5. Using floured hands, form dough into 2 flattered logs- 12 inches long by 3 inches wide
6. Wet hands and smooth tops of logs followed by a dusting of confectioner’s sugar.
7. Score top of dough diagonally, 1 inch apart to make cutting cooked biscotti easier later on.
8. Bake at 350 degrees for 35 minutes, biscotti will be firm to the touch. The more humid the climate the longer it will bake.
9. Cool for 5 minutes on a cooling rack
10. Move logs to a cutting board and cut biscotti diagonally where you previously scored it, place the biscotti pieces back on the baking sheet on it’s side and cook another 10 minutes. Biscotti will be dry and crispy.
11. Keep in an airtight container

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