Spicy Double Chocolate Biscotti

by Kate on March 17, 2016

Spicy Double Chocolate Biscotti - FoodBabbles.com

I’m such a fan of sweets that have something unique and unexpected about them. I love using fresh herbs in my sweets like making basil the shining star of these brilliantly green Basil Pots de Creme. I also love spicy combinations with my sweet. That’s where these Spicy Double Chocolate Biscotti come into play.

Years ago I made Double Chocolate Cayenne Cookies. They were soft chocolate cookies with a dollop of chocolate ganache in the center then dusted with powdered sugar and they were spectacular. Sweet, spicy and irresistible. Recently I decided it was high time I made biscotti after not having made some in a while. In a chocolatey mood, it wasn’t long before I decided on crisp chocolate biscotti with chocolate chips in them.

Spicy Double Chocolate Biscotti - FoodBabbles.com

As I was putting together the dough, I remembered those cookies. Before I knew it a few dashes of smoked saigon cinnamon found their way into the batter along with a few dashes of cayenne pepper. Into the oven, twice baked to perfection, these biscotti are superbly chocolatey with a bit of heat to them. You, a cup of coffee and these Spicy Double Chocolate Biscotti. A match made in heaven.



Spicy Double Chocolate Biscotti

1 hour, 15 minutes

Yield: 12 servings

Spicy Double Chocolate Biscotti

Crisp chocolate biscotti with chocolate chips, cinnamon and a touch of cayenne pepper.


  • 6 tablespoons butter, softened
  • 1 cup sugar
  • 2 eggs
  • 1/4 teaspoon vanilla extract
  • 2 cups all purpose flour
  • 1/2 cup dark cocoa powder (I used Cacao Barry Extra Brute)
  • 1 teaspoon roasted Saigon cinnamon
  • 1/4 teaspoon cayenne pepper
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1 cup semi-sweet chocolate chips
  • Swedish pearl sugar, optional


  1. Preheat oven to 350 degrees. Line a baking sheet with parchment paper.
  2. Cream butter and sugar together, add in eggs, one at a time, beating well after each addition. Add in vanilla and beat once again.
  3. In separate bowl, stir together flour, cocoa, cinnamon, cayenne pepper, baking soda and salt. Add half the flour mixture to butter mixture and mix, making sure all dry ingredients are incorporated before adding more. Add remaining flour mixture. Mix again. Fold in chocolate chips.
  4. Shape dough into a 12 x 4 inch log and place on prepared baking sheet. Sprinkle top with Swedish pearl sugar, if desired. Bake in a preheated oven for 30 minutes.
  5. Remove from oven and let rest for 5 minutes. Cut loaf into 12-14 slices and place back on baking sheet, cut side down. Bake again for 8 minutes then turn cookies over and bake for an additional 5 minutes.
  6. Remove from oven and cool complete on a wire rack. Store in an airtight container.

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