entertainingfoodFood & Drinkin the kitchen withkristina gillrecipes

in the kitchen with: jamie beck’s chocolate & spice biscotti

by Grace Bonney

The first time I visited From Me to You (thanks to a tweet from Grace!), photographer Jamie Beck’s work  just enthralled me in a way I can’t describe.  I was curious to know more about her, and read through the posts sad that there wasn’t an even bigger archive to view.  She has worked her magic this week for us with a unique recipe she developed to help jump start her morning.  Scroll down after the jump to see which spices Jamie uses in her breakfast of choice!  –Kristina

About Jamie: Jamie Beck is a photographer in New York City but wants you not to forget she was originally from Texas. After picking up her mom’s old manual Pentax camera at the age of 13 she has never stopped creating images and uses all mediums of photography (film, Polaroid, and digital) to create the world she imagines. She is a contributor to online editorial and art magazines but dreams to shoot for print and publications one day “especially if that means I get to go to Paris”. Look through her lens and follow her journey through photography on her blog From Me To You where Jamie blogs her personal projects, art collaborations, professional work, travels, interiors, fashion photography, and adventures in food.

CLICK HERE for the full recipe after the jump!

Chocolate & Spice Biscotti


* 2 cups all-purpose flour

* 1/2 cup unsweetened cocoa powder

* pinch or 1/2 teaspoon of cayenne pepper

* 1 teaspoon baking soda

* 1 teaspoon salt

* 6 tablespoons unsalted butter at room temperature

* 1 cup granulated sugar

* 1 teaspoon vanilla extract

* 2 large eggs

* 1 cup almonds (*can substitute with your favorite nut)

* 1/4 cup dark chocolate chips

* 3/4 cup semisweet chocolate chips

* confectioner’s sugar for dusting


1. Whisk together flour, cocoa powder, cayenne pepper, baking soda, and salt.

2. Beat together butter, sugar, and vanilla. Once fluffy beat in eggs.

3. Mix in dry mixture until combined then add chocolate chips and almonds forming a dough.

4. Butter and flour a baking sheet.

5. Using floured hands, form dough into 2 flattered logs- 12 inches long by 3 inches wide

6. Wet hands and smooth tops of logs followed by a dusting of confectioner’s sugar.

7. Score top of dough diagonally, 1 inch apart to make cutting cooked biscotti easier later on.

8. Bake at 350 degrees for 35 minutes, biscotti will be firm to the touch. The more humid the climate the longer it will bake.

9. Cool for 5 minutes on a cooling rack

10. Move logs to a cutting board and cut biscotti diagonally where you previously scored it, place the biscotti pieces back on the baking sheet on it’s side and cook another 10 minutes. Biscotti will be dry and crispy.

11. Keep in an airtight container

Why oh why: There are many things I love in this world but when I first wake up in the morning that list is narrowed down to one thing: coffee. Yes, I’m one of those people who wraps her hands around a warm cup of joe before my brain starts to work properly. So when I tried my first biscotti at a coffee shop one morning, a hard and crumbly cookie, I didn’t get what all the fuss was about. Then they said “dip it!” and this magical transformation happened. A marriage between chocolate and coffee! The hard cookie became a soft and moist vessel of sweetener carrying my morning fuel in the most beautiful of manners. I was in love. Of course coming back to my kitchen I wanted to raise the bar and create my version of the perfect biscotti which in the end was a mix of dark and semisweet chocolate, some heat (I’m from Texas, y’all) and almonds. If the coffee wakes me up, the biscotti make me smile and that’s all I need.

PS- This makes a great homemade gift packaged in a retro mason jar!

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  • I’m going to try to make this for one of my best friends’ tea party/bridal shower’s this weekend! Thanks for the idea…Definitely have tea parties on the brain today, so it’s funny you have this post! Such lovely timing:)

  • This looks verrry tempting…
    I just can’t resist beautiful food photos… make me go straight into the kitchen.
    Yeah, the recipe book looks really nice, too!

  • This recipe looks fabulous. coffee & biscotti – two of my absolute favorite things together anytime of the day!! Amazing photos btw!!


  • I didn’t even get through this whole post before making my own chocolate pistachio biscotti this morning! Talk about inspiration. now that its baking i’ve finished reading.

    Thanks for a lovely start to my weekend!

  • I love these photographs and I have visited Jamie’s Blog many times to follow her wonderful photographs and extraordinary life. Thanks now I’m hungry too!

  • Love these photos! Where are those yellow mixing bowls from? I really want something similar. Anyone have any ideas? Thanks!

  • Super delicioso. I am stopping at the store on the way home so these can delight my movie viewing tonight.

    Fabulous images and sweet life!


  • Super delicioso. I am stopping at the store on the way home so these can delight my movie viewing tonight.
    Fabulous images and sweet life!

  • wow! I am in love with your blog and your work and your biscotti! thank you so much for the inspiration – I am awe struck.

  • I just made these and am happy to report they’re delicious! All the photos are lovely and how-to photos are really helpful (but did that spoon with vanilla extract need to be so precariously over the tea towel? eeeek) For the next recipe, could you please move the baking temp and time up a bit? It’s nice to bring the laptop into the kitchen and not have to scroll so much! Thanks

  • Ahh! Where do I start with Jamie? She is probably the most ladylike woman I know, so sweet, a beautiful photographer and so excellent to work with. She’s a star. ;)

  • We just made these tonight and they are delicious! With the 1/2 teaspoon of cayenne pepper they pack a spicy punch. My husband and I loved them, we’re definitely making these again!

  • I made them last week…they were amazing!
    Mine looked darker and more chocolatey (not a bad thing i dont think) And Im about to make them again right now for mothers day.
    Thanks so much X

  • made this recipe & brought them to work yesterday. Let’s just say the ladies LOVED them & I only had 3 to bring home-which of course didn’t last long :) Going to make them for holiday treats & presents this year too!

  • Made this with my mom about a week ago. Loved it and so did my entire family! What sets this biscotti apart from others is the cayenne pepper. The pepper gave it that extra wow factor without over powering the chocolate. Also love the knife pen. Found out that Two’s Company sells the pen for $7.50 whole sale.

  • Hello I was wondering if anyone had a recipe for a spongey biscotti. I requested the recipe but she was not willing to share. All she told me was that it had oil in it. the biscotti were very soft. Does anyone have a recipe for a spongey and very soft biscotti?

  • @Claudia – I’m afraid I’ve never heard of a spongy cookie. In this particular case, ‘biscotto’ in Italian means cooked twice. (the plural is biscotti). So if you are referring to this specific type of cookie, which is intended to be dipped into something to make it soft, I am not sure you will find a recipe for a spongy one. If you mean any old cookie, maybe someone can help us out?

    You might try this recipe but don’t put them back in the oven after the first time you take them out. That might make them soft. But not sure it will make them spongy.

  • Spongy biscotti…heres what I think oil instead of butter makes my brownies stay moist so use a regular biscotti recipe and try first like half oil half butter then adjust..these look yummy love spicy choclate

  • i added a bit of instant espresso powder to this as i do with almost every chocolate recipe. coffee/espresso brings out the flavor of the chocolate!

  • Beautiful photography and delicious recipe!! I used a lindt dark orange chocolate broken up for the chocolate. With the cayenne pepper, cocoa and a dash of orange rind they turned out the perfect twist! Love the recipe! Thank you

  • I’ve learned a new technique from you – pre-cutting/scoring the biscotti before the first baking – I’m going to have to try this as it will allow for much more even results. Thanks for the great recipe.

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