Spiced Chili Chocolate Chunk Biscotti


Sometimes, nothing is more cozy than a warm cup of coffee and a pastry.

Who are we kidding.

That’s all the time.

So, when one finds a super easy, simple biscotti recipe, it’s almost inexcusable for one to decide against making it, right?


I will so be whipping this out for the holiday season.

Biscotti is one of those things, like pancakes, that is so simple and so open to the creativity of the baker, that it should be a staple in any recipe box. This recipe was originally a chocolate chip and walnut biscotti recipe; but when I saw a bar of organic spiced chili dark chocolate at the store, there was no other decision to be made. I had to make this biscotti.

This organic dark chocolate bar cost less than the regular boring chocolate chunks. There is no other way to go, people.

Even looking at chocolate makes me feel better. Seriously.

I really, really wish I could somehow put the smell of this biscotti into the blog. It was heavenly. I couldn’t get enough of it. It was spicy and fragrant and subtly sweet, filling the kitchen as I read my book and soaked in the sunlight pouring through the window. It’s the sort of smell that gives you the feeling of being wrapped in a warm blanket on Christmas Eve.

Don’t like spicy food? Have no fear. The chili in this dark chocolate isn’t crazy, just a bit of heat to warm you up.

Photographing this biscotti was SO MUCH FUN. Why? Because I couldn’t move the pieces without getting my fingers full of melty, spicy chocolate. Tragic, really. It’s a hard life.

I made just a third of the recipe. It ended up being a very firm dough, but it still turned out fantastically, so don’t worry if the dough isn’t as moist as a typical cookie dough.

Spiced Chili Chocolate Chunk Biscotti

Adapted from A Full Measure of Happiness

[original recipe portion]

2 cups flour

6 tbsp sugar

2 tsp baking powder

1/4 tsp salt

3 large eggs

1 tsp vanilla

1 cup spiced chili dark chocolate, broken up into chunks

Preheat oven to 300F.

Combine dry ingredients. Add wet ingredients just until fully incorporated, then fold in chocolate chunks. Divide dough into 2 logs (1 if dividing the recipe) and flatten on a lightly greased baking sheet. Bake on middle rack for 50-60 minutes until puffed and golden. Remove and let sit for 3-5 minutes. Preheat oven to 225F. Slice, turn slices on side, and bake for 20-30 minutes depending on desired dryness. Allow biscotti to cool and store at room temperature. Dip in coffee, hot chocolate, or tea to enjoy.

Melty, gooey deliciousness. And the spice really makes it sing.

Try dipping the bottom in chocolate if you want it to be extra fancy.


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