Chilli Chocolate Biscotti

Instructions

1. 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. 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. 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. 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. 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. 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. 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. 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. 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. 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. 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. 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.