How to make Chocolate Almond Biscotti

Crisp and crunchy biscotti.

by Susan John


  • ¼ cup butter, softened
  • 2/3 cup sugar
  • 1 egg
  • 2 tbsp beaten egg
  • 1 ounce semi sweet chocolate, melted and cooled
  • ½ tsp instant coffee granules
  • ½ tsp hot water
  • 1 ¼ cups all purpose flour
  • 2 tbsp baking cocoa
  • 1 ½ tsp baking powder
  • ¼ tsp salt
  • 1/3 cup slivered almonds


  1.  Cream butter and sugar until light and fluffy. Beat in eggs and the melted chocolate. Dissolve the coffee granules in hot water and beat it into the mix.
  2. Sift flour, cocoa, baking powder and salt in a large bowl. Gradually add this mix to the wet ingredients. Mix until just moistened.
  3. Turn Dough onto a floured surface and knead in the slivered almonds.
  4. On a baking sheet lightly coated with oil, shape the dough into 12 inch by 3 inch rectangle. Bake at 180 degrees Celsius/ 350 degrees Fahrenheit for 28-30 mins until lightly brown. Take it out of the oven and cool for 10 mins.
  5. Transfer to a cutting board, cut diagonally into slices. Place cut side down on a baking sheet and bake for 20 mins until firm and crisp.
  6. Remove and cool in a wire rack. You can drizzle melted white chocolate on it if desired.

Note: If you want white biscotti just omit adding the semi sweet chocolate.

By Chef at Large Member

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