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Chocolate Spiced Biscotti - super easy, crunchy, and the BEST biscotti loaded with chocolate and almonds, get the recipe.
‘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.
I also love the almonds in this chocolate spiced biscotti recipe.
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.
So gather your ingredients and start 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!
Frequently Asked Questions
This recipe is only 451 calories per serving.
What To Serve With Chocolate Spiced Biscotti
For a delightful afternoon tea party, I recommend the following recipes:
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Chocolate Spiced Biscotti
Ingredients
- 3 3/4 cups all-purpose flour
- 1 teaspoon baking powder
- ¼ cups cocoa powder
- 1 g (0.03 oz) cinnamon powder, I used ½ teaspoon
- 1 g (0.03 oz) nutmeg powder, I used ½ teaspoon
- 3/4 cups castor sugar, plus 2 tablespoons
- 1 teaspoon salt
- 4 large eggs, beaten- save up a tablespoon of egg white, put aside.
- ½ cups almonds, I used more
Instructions
- In a large mixing bowl, combine the flour, baking powder, cocoa powder, cinnamon, and nutmeg powder, then sift them together.
- Dry roast the almonds at 150°C (300°F) until fragrant, then remove them and let them cool. Preheat the oven to 200°C (400°F).
- Add sugar and salt to the flour mixture and stir to combine. Pour in the beaten eggs and mix, then add the almonds and form a dough.
- Divide the dough into two equal portions, roll each into log shapes, and transfer them to a baking sheet lined with parchment paper. Flatten the logs to about 3 inches (7 cm) in width and ½ inch (1 cm) in height. Brush the tops with egg white.
- Bake in the preheated oven for 20 minutes on the lower shelf. Remove from the oven and let cool for approximately 15 minutes. Lower the oven temperature to 150°C (300°F).
- Use a serrated knife to cut the logs into thin slices (1 cm or less). Arrange the slices on the baking sheet and bake for an additional 20 minutes until dry and crisp.
Notes
2. I cut my biscotti to very thin slices (2 mm), to make biscotti chips. Thus the final baking time is lesser (approximately 12 minutes, 6 minutes each side for even browning).
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
After the first bake, I’ve found it is so much easier to cut the, still very warm, Biscotti, then let it cool before turning the pieces for the 2nd bake. Use a PIZZA CUTTER for slicing!