Biscotti, a staple in Italian households, has been enjoyed for centuries. And it just happens to be one of my favorite treats on the planet! This type of cookie is known for its crunchy texture. If you've enjoyed one, most likely it was with coffee or wine. I love this recipe for biscotti with chocolate and chile so much, I know you will too!
If there is one thing that my family and friends love, it is my biscotti cookies! So, with Valentine's right around the corner, I figured I would make them for my loved ones and also share them with you too!
What are Biscotti Cookies?
Did you know that the name "biscotti" comes from the Latin word "biscotus", which means "twice-baked"? Yes, it's true! The traditional way of making Biscotti involves baking it twice, resulting in its signature crunchy texture that we all love.
Biscotti cookies are typically made with simple ingredients such as flour, sugar, eggs, and almonds. They can be enjoyed on their own or dipped in a hot beverage such as coffee or tea.
Step-by-step how to form biscotti:
How to store Biscotti with Chocolate and Chile:
Biscotti can be stored in an airtight container for up to two weeks, making them the perfect snack to have on hand.
The Major Flavor Components of this Biscotti With Chocolate and Chile
When it comes to biscotti with chocolate and chile, there are four major flavor components that work together to create this irresistible treat. These flavor components are chocolate, chile powder, vanilla, and almonds.
Chopped chocolate or chocolate chips will add a rich and creamy flavor to each bite that complements the crunchy texture of the biscotti perfectly. Chocolate also provides a balance to the heat of the chile powder, making this biscotti recipe the perfect combination of sweet and spicy.
Ingredients Needed For This Biscotti With Chocolate and Chile.
- Gluten-free all-purpose flour or regular all-purpose flour
- Slivered almonds
- Boonville Barn Piment d'Ville chile powder
- Baking powder
- Sea salt
- Salted butter
- Granulated sugar
- Vanilla extract
- Vanilla bean
Keep scrolling for more of my favorite cookie recipes below:
All of the colors of the rainbow in every bite, what's not to love?! Plus, my kids don't mind rolling balls of cookie dough in a bowl full of sprinkles which means less work for me!
If you’ve made this biscotti with chocolate and chile I would be so grateful if you would rate the recipe and let me know what you think in the comments below!
I just love hearing from you and your reviews and comments really help others that visit This Mess is Ours.Print
Biscotti With Chocolate and Chile
Chocolate chips, chile powder, vanilla, and almonds work together, to create this delicious and satisfying biscotti. No chile powder on hand or don't want to us it? That's ok too this recipe for biscotti is great without it also.
- Prep Time: 15 min
- Cook Time: 45
- Total Time: 1 hour
- Yield: 24 cookies 1x
- Category: Dessert
- Method: Baked
- Cuisine: Italian
- Diet: Gluten Free
- 1 vanilla bean, split in half lengthwise
- ¾ cup granulated sugar
- ½ cup unsalted butter, at room temperature
- 2 eggs
- 2 teaspoons vanilla extract
- 2 cups all-purpose flour or gluten-free all-purpose flour
- 1 ½ teaspoons baking powder
- ½ teaspoon fine sea salt
- 2 teaspoons piment d'ville chile powder, optional
- 1 cup slivered almonds, coarsely chopped
- 1 cup chopped chocolate or chocolate chips
- Heat the oven to 325° F. Position rack in center of the oven.
- With a small knife, scrape the vanilla beans from the pod & place into a small bowl. Add the sugar & use your fingers to mix the vanilla evenly into the sugar. Set aside.
- With an electric mixer, cream the butter until light. Add the vanilla sugar & mix until fluffy. Add the eggs & the vanilla extract & mix until smooth. Stir together the flour, baking powder, salt, chile powder, chocolate, & almonds. Stir into the butter mixture.
- Line a baking sheet with parchment paper. Divide dough into three pieces. On a lightly floured surface, shape each piece of dough into a log that is about 1 ¼ inches in diameter. Place the logs onto the baking sheet, spacing them as far as possible. Bake in the center of the oven until lightly browned, about 30 minutes.
- Place the logs on a cutting board & let them cool slightly. With a serrated knife, cut the logs on the diagonal into ½-inch-thick pieces. Place on the baking sheet, cut side down. Bake until lightly browned, about 15 minutes, turning once. Transfer the cookies to a rack to cool. Store in an airtight container.
- Serving Size: 1 biscotti
- Calories: 186
- Sugar: 12.1 g
- Sodium: 62.3 mg
- Fat: 10 g
- Carbohydrates: 22.1 g
- Protein: 3.6 g
- Cholesterol: 25.7 mg
Keywords: biscotti with chocolate, biscotti, choclate biscotti, piment d'ville, chile powder, cookie, cookies