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Chocolate Spiced Biscotti
Chocolate Spiced Biscotti pictures (1 of 3)

‘Tis the season for baking, lots of baking: cookies, sweet treats, cakes, and holiday biscotti. Biscotti is such a wonderful Christmas cookie—crunchy, crisp, and absolutely yummy—they are a great treat and especially great with a cup of coffee. I also love it that we can make a bunch of biscotti weeks before the holidays and they stay crunchy, as long as they are properly stored.

I’m so happy that my friend CP Choong is sharing two of her favorite biscotti recipes with us this holiday season. I love this chocolate spiced biscotti because there are more eggs used in the recipe so the end result is eggy, with a nice touch of chocolate and just a wee bit aroma of the spices. If you like your biscotti to be more spice-laden, you can feel free to add a little more.

<p>I also love the almonds in this <strong>chocolate spiced biscotti recipe</strong>. Every crunchy bite is accompanied by the nutty flavor of the almond. For the chocoholic, you can also add some melted chocolate dip to the biscotti to make it even better. However, if you do so, make sure you cut your biscotti into thicker slices so the biscotti doesn’t lose its crisp.</p>
<p>So gather your ingredients and start <a href=baking today. It’s never too early to start baking for the holidays. I am doing a lot of Christmas recipes ideas and baking recipes on Rasa Malaysia Facebook page. Like me to follow my daily updates and new recipes!

Chocolate Spiced Biscotti


Chocolate Spiced Biscotti Recipe

Makes | Prep Time: 20 minutes | Bake Time: 40 minutes
Recipe adapted and modified from a Chinese baking book by Du Li Juan
Contributor: CP Choong


450g (3 3/4 cups) all purpose flour
1 tsp Baking powder
¼ cups Cocoa powder
1g Cinnamon powder (I used ½ tsp)
1g Nutmeg powder (I used ½ tsp)
180g (3/4 cups plus 2 Tbsp) Castor sugar
1 tsp salt
4 Large Eggs (beaten)- save up a Tbsp of egg white, put aside.
50g (½ cups) Almonds (I used more)


In a large mixing bowl, combine flour, baking powder, cocoa powder, cinnamon and nutmeg powder, sieved.

Dry roast the almonds with temperature 150C/300F until fragrant, removed and let cool.

Preheat oven to 200C/400F.

Add sugar and salt into the flours mixture, stir to combine.

Pour in beaten eggs and mix, meanwhile add in almonds and form dough.

Divide dough to 2 equal portions, roll into log shapes and transferred to a baking sheet lined with parchment paper. Flatten the dough to get 3 inches in width and ½ inch in height. Brush with the egg white.

Bake in the preheated oven for 20 minutes on the lower shelf.

Removed from oven and let cool for approximately 15 minutes. Lower oven temperature to 150C/300F

Use a serrated knife to cut into thin slices (1cm or less). Arranged the slices on baking sheet and bake for 20 minutes till dry and crisp.

Cook’s Notes:

1. If the dough is sticky, dust hand and countertop with flour for easy handling.

2. I cut my biscotti to very thin slices (2mm), to make biscotti chips. Thus the final baking time is lesser (approximately 12 minutes, 6 minutes each side for even browning).

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