Spicy Chocolate Biscotti
Ever since having Chocolate and Chilli Biscotti at Underground I’ve been wanting to try making these and, biscotti weighing hardly anything in terms of postage for Blogging by Mail, this was the ideal opportunity. I used my trusty Aji chilli powder and ground cinnamon and, as I like something to contrast with the hard texture of the biscotti, I also added some Bournville Chocolate Balls that I had lying around but you could use any chopped up dark chocolate. These chocolate bites keep well in an airtight container, the spiciness improving with age, and I love them in the afternoon with a cup of strong coffee.
Dark cane sugar – 150g
Egg – 1
Plain flour – 150g
Cocoa powder – 1 tablespoon
Baking powder – ½ teaspoon
Chilli powder – ¼ teaspoon
Ground cinnamon – 1 teaspoon
Dark chocolate – 150g, chopped into medium sized chunks
Preheat oven to 180°C and lightly grease a baking tray.
Whisk the sugar and egg together. Sift the flour, cocoa, baking powder, chilli powder and ground cinnamon into the bowl and mix into a sticky dough. Shape into a 20cm log on the baking sheet and cook for 20 minutes. Take it out of the oven and allow to stand for 10 minutes. Reduce the oven to 150°C.
Using a serrated knife, cut log diagonally into 1cm slices. Place the slices back on the baking sheet – no need to grease it again or to leave room for expansion. Bake for 20-25 minutes until dry and crisp, turning halfway through the cooking time. Cool on wire racks.