Tasty  especially with a sweet wine as we did for our Feast of Seven Fishes 2011.


  • 6 tablespoons unsalted butter, room temperature plus more for baking sheet

  • 2 cups all-purpose flour
  • ½ cup unsweetened cocoa powder
  • 1 teaspoon baking soda
  • ¼ teaspoon salt
  • 1 cup sugar
  • 2 eggs
  • 1 cup pine nuts
  • 2 tablespoons pasilla peppers, minced (other peppers we have used are 1/4 teaspoon red pepper flakes; 3/4 teaspoon drained chipotle peppers, chopped; 1/4 teaspoon cayenne)
  • ½ cup chocolate chips


Line a baking sheet with parchment or butter and flour. Preheat oven 350°F. In a medium bowl, whisk together flour, cocoa powder, baking soda, and salt. In the bowl of an electric mixer fitted with the whisk attachment, cream butter and sugar until light and fluffy. Add eggs; beat until well combined, scraping down sides of bowl if necessary. Add flour mixture, and stir to form stiff dough. Stir in nuts, peppers and chocolate chips.  Transfer dough to prepared baking sheet. Form into a slightly flattened log, about 4 (wide) X 12 (long) inches. Bake until slightly firm, about 25 minutes. Cool on a wire rack for about 5 minutes. Reduce oven temperature to 300ºF

On a cutting board, using a sharp serrated knife, cut biscotti diagonally into 1-inch-thick slices. Arrange biscotti, cut sides down, on baking sheet, and bake until crisp but still slightly soft in the center, about 8 minutes or until desired crispness. At 8 minutes these tend to be a little softer than most biscotti.


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