Almond Biscotti Recipe With Double Chocolate

Double chocolate almond biscotti

  • makes about 50
  • A little effort

These double chocolate almond biscotti make great edible gifts, but are delicious all year round. Make them as a little treat to have with your coffee.




  • plain flour 200g, plus extra for shaping dough
  • cocoa powder 60g
  • caster sugar 150g
  • dark chocolate 60g, chopped
  • baking powder ¾ tsp
  • salt ½ tsp
  • eggs 3, beaten
  • vanilla extract 1 tsp
  • blanched almonds 100g, toasted
  • white chocolate 100g, chopped


  • Step 1

    Heat oven to 180C/fan 160C/gas 4. Put the flour, cocoa, sugar, dark chocolate, baking powder and ½ tsp salt into a food processor. Pulse until pulverised. Add the eggs and vanilla and pulse until a dough forms. Tip the dough onto a counter dusted with flour and knead in the nuts. Divide into 4 and shape into 2.5cm wide × 30cm flat logs. Lift them onto a paper-lined baking sheet. Bake for 25 minutes. Cool.

  • Step 2

    Use a serrated knife to diagonally cut the baked dough into 1.5cm pieces. Put on a baking sheet and cook for 15 minutes. Cool on a rack. Melt the white chocolate in the microwave or a glass bowl set over (not in) a small pan of simmering water and drizzle over the biscotti. Store for up to 10 days in an airtight container.

Nutritional Information

  • Kcals 68
  • Fat 3g
  • Saturates 0.9g
  • Carbs 9.5g
  • Fibre 0.5g
  • Protein 1.6g
  • Salt 0.1g