Jamaican Coffee and Spice Biscotti

If you're a coffee lover and biscotti fan then this is the perfect recipe for you. We have modified it from the original version from ‘A Good Appetite’, Spicy Double Chocolate Biscotti


  • 3 eggs
  • 1 tsp vanilla
  • 2 cups flour
  • ¾ cup sugar
  • 1/3 cup cocoa powder
  • 2tbsp 100% Stoneleigh Jamaican Blue Mountain Coffee beans, finely ground
  • 1 tsp baking soda
  • 1 tsp ground allspice
  • ½ cup walnuts, chopped
  • ½ cup semi-sweet chocolate chips


Preheat the oven to 300 degrees F. Whisk or beat the eggs and vanilla. In a separate bowl combine the flour, sugar, cocoa, ground coffee, baking soda and allspice. Gradually incorporate this mixture into the eggs and vanilla. Finally stir in the nuts and chocolate.

Grease a baking sheet with butter and divide the dough in two. Using buttered or floured hands shape each half into a log or rectangle side by side (leaving an inch or two between for spreading during baking) on the cookie sheet. Each should be about 1 ½ inches in thickness. Bake for 50 minutes. Allow to cool for about 5 to 10 minutes. Cut into ½ to 1 inch wide slices using a serrated knife.

Place each piece back on the baking sheet with cut side up and bake for a further 10 minutes. Remove from the oven, flip the pieces and bake another 10 minutes. Allow to cool on a wire rack.





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