Spicy Chocolate & Peanut Biscotti

Spicy Chocolate & Peanut Biscotti

Recipe by Cat Morrow
Course: Dessert, snack, Breakfast


Prep time


Cooking time


Total time





Mexican Hot Chocolate inspired twice baked cookies. These can be baked nice and dry for crispy, long lasting cookies. You can make an icing for a dramatic swirl, or chocolate dip them and sprinkle them with all sorts of things. Maybe toasted sesame seeds and Celtic sea salt, pepper, or sprinkles.
If you are worried about them being spicy, you can halve the lowest recommended amount of cayenne, or of course skip it all together.


  • 2 cups Maine Grains Organic Whole Wheat Flour

  • 1/2 cup cocoa powder

  • 1/2 tsp sea salt

  • 2 3/4 tsp baking powder

  • 1 tbsp cinnamon

  • 1 tsp espresso powder

  • 1/2 tsp cayenne pepper

  • 10 tbsp butter, softened

  • 1/2 cup peanut butter

  • 3/4 cup brown sugar

  • 1/2 cup applesauce

  • 3 eggs

  • 1 1/4 cup peanuts, roasted and finely chopped

  • 1 1/4 cup chocolate chips, dark chocolate or white both work well


  • Preheat the oven to 350°F and line a baking sheet with parchment or a silicone baking mat.
  • In the bowl of an electric mixer, cream the butter, peanut butter and brown sugar until light and fluffy, 1-2 minutes.
  • Add the applesauce and mix. Then add the eggs, one at a time, scraping down the bowl and mixing well after each addition.
  • Add the dry ingredients, mix to combine. Then add the peanuts and chocolate chips, and stir one last time until just mixed.
  • Scrape the sticky dough out onto a lightly floured work surface and dust the top of the dough with flour if needed.
  • Form the dough together, and divide into three pieces around the same size. It does not have to be perfect, but each log should be around 2 ½ to 3 “ wide. This will be the length of your biscotti.
  • Place the logs onto the prepared baking sheet. Allow enough space for the logs to spread a few inches while they bake.
  • Bake for about 35 minutes, until firm to the touch.
  • Let the biscotti cool enough so that you can handle it. Using a sharp knife, slice the logs into ½” to 3/4-inch slices (I do this right on the baking tray). They may be a little crumbly, that’s fine.
  • Once the biscotti are sliced, turn them on their sides and bake for 5-6 minutes on both sides, flipping them in between. Allow to cool entirely before storing or dipping in chocolate.

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By Cat Morrow
IG @legacyacres
Facebook @legacyacresfamilyfarmstead