Chocolate Chile Biscotti
Bold and crunchy, these Chocolate Chile Biscotti blend rich cocoa with a hint of spice and crunchy almonds. Perfect for dunking into coffee or gifting to friends.
Ingredients
Scale
- 2 cups all-purpose flour
- ½ cup unsweetened cocoa powder
- 1 teaspoon baking powder
- ½ teaspoon salt
- ½ teaspoon ground cinnamon
- ½ teaspoon ground chile powder
- ½ cup unsalted butter, softened
- ¾ cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- ¾ cup toasted almonds, coarsely chopped
Instructions
- Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a medium bowl, whisk together flour, cocoa, baking powder, salt, cinnamon, and chile powder.
- In a large bowl, cream the butter and sugar until light and fluffy. Beat in the eggs one at a time, then mix in the vanilla.
- Gradually add the dry ingredients and stir until a dough forms. Fold in the chopped almonds.
- Transfer the dough to the baking sheet and shape it into a 12×3 inch log. Flatten slightly.
- Bake for 25 minutes until firm. Let cool for 10 minutes.
- Slice the log diagonally into ½-inch thick pieces and lay cut-side down on the baking sheet.
- Bake for another 10 minutes, flip, and bake 10 more minutes until crisp.
- Cool completely on a wire rack before serving or storing.
Notes
- Use a serrated knife to avoid crumbling when slicing.
- Toast the almonds for enhanced flavor and texture.
- Dip cooled biscotti ends in melted chocolate for a gourmet touch.
- Store in an airtight container to maintain crispness.
Find it online: https://dishmio.com/chocolate-chile-biscotti/