Chocolate Chile Biscotti: A Spicy-Sweet Twist on Classic Treats

Published Date: May 29, 2022

Prep Time: 20 minutes

Total Time: 1¼ hours (plus 3+ hours cooling time)

Servings: 18–20 biscotti

Difficulty: Moderate

Ingredients

Dry Ingredients

  • 2 cups (272g) all-purpose flour, plus extra for dusting

  • ⅓ cup (32g) Dutch-processed cocoa powder

  • 1½ teaspoons baking powder

  • ¼ teaspoon fine sea salt

Wet Ingredients

  • ½ cup (114g) unsalted butter, softened to room temperature (65°F/18°C)

  • ¾ cup (151g) granulated sugar, plus extra for sprinkling

  • 2 tablespoons ancho chile powder (adjust for spice preference)

Eggs & Extract

  • 2 large eggs, room temperature

  • 1 teaspoon pure vanilla extract

Mix-Ins

  • ⅔ cup (85g) roasted and unsalted cashews, roughly chopped

  • ½ cup (100g) chocolate chips (preferably dark chocolate for depth; semisweet or milk chocolate work too)

Optional Substitutions

  • Nuts: Replace cashews with almonds, hazelnuts, or peanuts (per user comments).

  • Chocolate: Use dark chocolate chips (70%+ cocoa) for richer flavor; milk chocolate for sweetness.

  • Chile: Substitute ancho chile powder with smoked paprika (mild) or cayenne (spicier).

Instructions

Step 1: Preheat & Prep

Position an oven rack in the center. Preheat oven to 350°F (175°C) for the first bake. Line a half-sheet pan with parchment paper; set aside.

Step 2: Combine Dry Ingredients

In a medium bowl, whisk together flour, cocoa powder, baking powder, and salt. Set aside.

Step 3: Cream Butter, Sugar, & Chile

In a stand mixer fitted with a flat beater attachment, beat butter, sugar, and ancho chile powder on medium-low speed until smooth and well combined, about 2 minutes. Scrape down the bowl with a spatula halfway through to ensure even mixing.

Step 4: Incorporate Eggs & Vanilla

With the mixer running on medium speed, add eggs one at a time, pausing to scrape the bowl after each addition. Beat until fully incorporated. Add vanilla extract and mix for 1 minute until smooth.

Step 5: Mix in Dry Ingredients & Mix-Ins

Reduce mixer speed to low. Add the dry flour mixture in 3–4 batches, mixing just until almost incorporated (do not overmix). Scrape the bowl, then add cashews and chocolate chips. Mix on low until fully integrated, forming a thick, cohesive dough (about 2 minutes).

Step 6: Shape Dough Logs

Divide the dough into two equal portions (about 1 lb/450g each). Working with one portion at a time, roll into a 12-inch (30cm) log using lightly floured hands or a sheet of parchment paper to guide even rolling (dust dough with extra flour if sticky). Transfer both logs to the prepared sheet pan, spaced 2 inches apart. Flatten each log to 1-inch (2.5cm) thickness using your palms, then sprinkle lightly with granulated sugar to coat.

Step 7: First Bake

Bake until logs lose their sheen and edges begin to set, 20–25 minutes. The center should still feel soft when gently pressed (overbaking causes cracking during slicing). Pro Tip: Insert a cake tester into the center—if it comes out with moist crumbs, it’s done.

Step 8: Cool for Slicing

Turn off the oven, leave the logs inside, and let cool on the pan for 3–4 hours (longer cooling = easier slicing). For best results, place the pan on a wire rack to speed up cooling.

Step 9: Second Bake (Final Crisping)

Preheat oven to 300°F (150°C). Using a serrated knife, slice each log at a 45° angle into ½-inch (1.3cm) thick slices. Place slices cut-side down on the same parchment-lined sheet pan (no need for spacing).

Step 10: Final Baking

Bake 25 minutes until biscotti are dry to the touch and slightly crisp. They will harden further as they cool. Pro Tip: Check after 20 minutes—older ovens may need 25–30 minutes to avoid underbaking.

Step 11: Cool & Store

Remove from oven and cool completely on the pan. Biscotti keep crisp for 2 weeks in an airtight container at room temperature. For longer storage, refrigerate for up to 1 month (let sit at room temp 30 minutes before eating to restore crispness).

Expert Tips & Community Insights

  • Butter Temperature: Heat butter to liquid (30 seconds in microwave) for easier mixing, especially for those without a stand mixer.

  • Slicing Guidance: Use a clean serrated knife to slice warm logs (after 3–4 hours of cooling, but before 2nd bake). Wipe the knife with a damp cloth between cuts to prevent chocolate smearing.

  • Chile Adjustment: For milder spice, reduce ancho chile powder to 1 tablespoon; for extra heat, add 1 tablespoon cayenne.

  • Baking Shortcuts: Use a food processor to pulse nuts and chocolate chips for faster mixing.

Reader Reviews

  • “A Mandel bread twist! Adding butter elevated these beyond traditional almond biscotti. The ancho chile + cashews are game-changers. Try dark chocolate chips—game-changer!”

  • “Use 300°F for the second bake to avoid drying out. My cashews burned slightly at 350°F, so lower temp is key!”

  • “Australian version: Substitute 1 tsp cayenne for ancho (no ancho powder locally). Reduce sugar to ⅔ cup for less sweetness—perfect balance!”

Enjoy these spicy-sweet biscotti with coffee or tea—ideal for breakfast, snacks, or holiday gifts!