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Baked spicy biscotti with a coffee

Easy Spicy Biscotti

Some biscottis are soft, others crunchy-hard, but these sit in between.
What I like best about this recipe is the contrast between, chewy, crunchy and spicy makes eat nibble a satisfying experience.
Best enjoyed in a comfy chair along with friends and your favourite coffee!
Course Cookies, Dessert, Snack
Cuisine American, Italian
Keyword easy spicy biscotti
Prep Time 30 minutes
Cook Time 45 minutes
Total Time 1 hour 15 minutes
Servings 18
Calories 176kcal
Author Heather Gale


  • Large and medium mixing bowls
  • Measuring cups
  • Measuring spoons
  • Chopping board
  • Chef's 8" knife
  • Wooden spoon
  • Scraper
  • Pastry brush
  • Small dish
  • Baking tray
  • Oven mitts
  • Cooling rack
  • Small egg whisk


  • 2 c all-purpose flour
  • 1 tsp baking powder
  • 1 stick unsalted butter or 1/2 cup, softened to room temperature
  • 1/2 c dark brown sugar
  • 1 1/4 tsp sea salt Omit if using salted butter
  • 2 large eggs at room temperature
  • 10-12 prunes chopped
  • 1/2 c raw almonds chopped
  • 1/4 c cacao nibs
  • 1 tbsp citrus zest orange or lemon

Spice choices:

  • 1 tsp cinnamon
  • 1 tsp matcha green tea
  • 1 tsp ginger
  • 1 tsp anise seed
  • 1 tsp Sichuan pepper
  • 1/2 tsp nutmeg

Optional for a professional look and ease of handling in 2nd bake

  • 1 tbsp egg white whisked
  • 1 tsp water


  • Set oven to 350 degrees F (180 degrees C)Gather ingredients, equipment, and wash and dry your hands.
  • In a large mixing bowl blend softened butter with sugar and citrus zest using the back of a wooden spoon, until light creamy.
  • Add eggs one at a time, blending well in between.
  • In a medium mixing bowl add dry ingredients: flour, baking powder, sea salt, almonds, cacao nibs, and spices. Omit the spices that don’t appeal to you.
  • Stir until all ingredients are evenly distributed before stirring in chopped prunes. Stir again until evenly dispersed.
  • Add dry ingredients to the wet ingredients, one third at a time, stirring well in between.
  • Your dough should form into a natural ball shape.
    At this stage, I like to lightly knead the ball with my hands. This softens the butter a little more and helps to mix any areas I’ve missed.
  • Turn the dough out on to a strip of parchment paper. Pat and press into a log shape, approximately 13” x 3”
  • Lift paper and biscotti mixture onto a baking tray.
  • Whisk egg white with 1 tsp water then brush mixture over the top. 
    This isn’t essential, but it holds the biscotti together better when it's time to slice the loaf.
  • Bake on the middle rack of your oven at 350 degrees F (180 degrees C) for 30 minutes or until a light golden brown.
  • Remove biscotti roll and turn the oven down to 300 degrees F.
  • Allow the roll to cool on a rack for 30 minutes before cutting 1” slices.
  • Place back on the parchment paper, one side facing down.
    Bake on the tray  5-7 minutes.
    Flip sides and bake for another 5-7 minutes, or until golden brown.
  • Allow slices to cool on a rack before storing in an airtight container.


Serving: 1g | Calories: 176kcal | Carbohydrates: 22g | Protein: 4g | Fat: 9g | Saturated Fat: 4g | Cholesterol: 37mg | Sodium: 175mg | Potassium: 132mg | Fiber: 2g | Sugar: 8g | Vitamin A: 245IU | Vitamin C: 0.4mg | Calcium: 40mg | Iron: 1.1mg