Biscotti (Chocolate and Almond)
Author: yAoGnzUDGNQ
These delightful Italian biscuits are a perfect accompaniment to coffee and make a great gift too!
  • 260 g (9 oz) plain flour
  • 150 g (5 oz) sugar
  • 75 g (2½ oz) blanched almonds
  • 25 g (1 oz) cocoa powder
  • 3 large eggs
  • 1 tsp baking powder
  • 1 tsp vanilla flavouring
  • ½ tsp almond extract
  • Pinch of salt
  1. Place the almonds on a baking tray and bake at 180° (356°F) for 10 minutes. Allow to cool then chop coarsely.
  2. Place the eggs, vanilla flavouring and almond extract in a bowl and beat lightly.
  3. Sieve the flour into a separate bowl. Add in the sugar, baking powder and a pinch of salt. Mix well.
  4. Gradually beat the flour/sugar mixture into the eggs. Begin with a whisk and change to a spoon as the dough becomes thick.
  5. Split the dough in half. Mix the chopped almonds into one half. Add the cocoa powder to the other half and mix well. Add a tsp or two of milk as necessary to obtain smooth mixture.
  6. Line a large baking sheet with baking paper and dust liberally with flour. Take the chocolate dough and spread it out to about 14″ x 3″ (35cm x 8cm). Place the almond dough on top down the centre of the chocolate dough. Fold the chocolate dough around the almond dough and press the dough flat.
  7. Tip any excess flour off the baking tray and bake the dough at 180°C (356°F) for 30 minutes.
  8. Allow the dough to cool for 10 minutes then remove it from the paper. While still warm, cut the dough into 1cm (5/16″) slices using a sharp bread knife.
  9. Arrange the slices on a baking tray and bake at 150° (300°F) for 10 minutes each side. Allow to cool before serving.
Calories: 131 Fat: 3.7 Sugar: 8.6 Fiber: 1.2 Protein: 3.7 Cholesterol: 31.0
Titli's Tips
If you are not bothered about the two-coloured effect you can mix everything together into a single dough.

This recipe is so versatile that you could can make just chocolate biscotti or just almond biscotti. You can add other nuts or dried fruit too. Enjoy with a nice cup of Italian coffee.
Recipe by Titli's Busy Kitchen at