Biscotti With Chocolate and Chile

Biscotti on a white background with tea

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.




  1. Heat the oven to 325° F. Position rack in center of the oven.
  2. 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.
  3. 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.
  4. 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 1/4 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.
  5. Place the logs on a cutting board & let them cool slightly. With a serrated knife, cut the logs on the diagonal into 1/2-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.


Keywords: biscotti with chocolate, biscotti, choclate biscotti, piment d'ville, chile powder, cookie, cookies

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