Chilli Chocolate Biscotti
Prep
20 mins
Cook
35 mins
Servings
8
Difficulty
Easy
These twice baked Italian cookies are my go to when I want something special but don't have hours to spend in the kitchen. The beauty of biscotti is that they're actually quite simple to make, coming together in just over an hour from start to finish. I love how the dark chocolate pairs with a surprising kick of chilli that keeps you coming back for more. The chilli flakes aren't just delicious, they're also packed with capsaicin which can boost your metabolism and circulation. Combined with the richness of cocoa and a hint of espresso, these biscotti are perfect for dunking in coffee on a lazy afternoon or wrapping up as gifts.
Ella x
Ingredients
- 250all-purpose flour
- 200dark chocolate
- 10chilli flakes
- 5cinnamon
- 5baking soda
- 2salt
- 100vegan butter
- 150granulated sugar
- 2eggs
- 150water
- 5espresso powder
- 25cocoa powder
Detail level
Instructions
- 1
Preheat the oven to 180°C (350°F). Line a baking sheet with parchment paper.
Tip: Optional: Use a silicone mat for easy cleanup.
- 2
In a medium-sized bowl, whisk together the flour, cocoa powder, baking soda, cinnamon, and salt. Set aside.
Tip: Make sure to sift the dry ingredients to ensure even distribution.
- 3
In a large bowl, cream together the vegan butter and granulated sugar until light and fluffy.
Tip: Use an electric mixer for best results.
- 4
Add the eggs one at a time, mixing well after each addition. Beat in the espresso powder.
Tip: Don't overbeat the mixture – it should still be slightly lumpy.
- 5
Melt the dark chocolate in a double boiler or in the microwave in 30-second increments, stirring between each interval until smooth.
Tip: Make sure the chocolate has cooled slightly before adding it to the mixture.
- 6
Add the melted chocolate to the wet ingredients and mix until well combined.
Tip: Be careful not to overmix – the batter should still be slightly chunky.
- 7
Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
Tip: Don't overmix – the dough should still be slightly crumbly.
- 8
Fold in the chilli flakes and cocoa nibs (if using).
Tip: This will help distribute the chilli and chocolate evenly throughout the biscotti.
- 9
Scoop the dough into long, thin strips on the prepared baking sheet, leaving about 2cm of space between each biscotti.
Tip: Make sure to leave enough space for the biscotti to spread during baking.
- 10
Bake for 25-30 minutes, or until the biscotti are firm to the touch and lightly golden.
Tip: Don't open the oven door during the first 20 minutes – this can cause the biscotti to collapse.
- 11
Remove the biscotti from the oven and let cool on the baking sheet for 10 minutes before transferring to a wire rack to cool completely.
Tip: This will help the biscotti retain their shape and crispiness.
- 12
Once the biscotti are cool, store them in an airtight container for up to 5 days.
Tip: Keep them in a cool, dry place to preserve their texture and flavour.
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