My Chocolate Biscotti

    1 hour 20 mins

    This yummy chocolate-almond biscotti is well worth the effort! I love to give them as gifts with Darjeeling tea or Italian coffee.

    73 people made this

    Serves: 24 

    • 300g plain flour
    • 400g caster sugar
    • 60g cocoa powder
    • 5 eggs
    • 1 teaspoon vanilla essence
    • 1 teaspoon bicarbonate of soda
    • 1/2 teaspoon salt
    • 150g flaked almonds

    Prep:20min  ›  Cook:1hr  ›  Ready in:1hr20min 

    1. Preheat the oven to 180 C. Grease two rimmed baking trays.
    2. In a large bowl, combine all the ingredients except the almonds; mix well with a spoon. Stir in the almonds until well blended; the dough will be thick and sticky.
    3. Place half of the dough on prepared baking tray. Form a slightly rounded 10x30cm (4x12 in) loaf that is about 2cm (1/2 in) thick. Repeat with the remaining dough on a second baking tray and bake for 30 minutes.
    4. Remove from the oven and reduce the temperature to 170 C. Allow the loaves to cool for 20 to 25 minutes, then cut into thick slices about 3cm (1 in) thick. Lay the slices cut side down on the baking trays and bake for 15 more minutes. Turn them over and bake another 15 minutes or until very crisp. Allow to cool, then store in an airtight container. Will keep several weeks.

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    Reviews and Ratings
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    Reviews in English (66)


    I'm a well-seasoned baker, but I had major trouble with this recipe. I found it spread much too much, and even with a good serrated knife they were very difficult to cut. After two attempts I'm writing this recipe off as a disaster not worth trying again.  -  22 Dec 2004  (Review from Allrecipes US | Canada)


    I love this recipe. These biscotti have been a BIG hit with my friends and family. I have brushed them with semi-sweet chocolate for a dark and rich flavour. I have aslo tried adding cherry extract and snipped and well drained maraschino cherries for a mild 'black forest' effect. The dough is very very sticky, but I found it easier when I added a bit more flour and kept my hands floured. The end result is worth it.  -  18 Mar 2002  (Review from Allrecipes US | Canada)


    Because this dough was so sticky I found it was easiest to work w/ when you keep a bowl of water next to you to wet your hands with while you handle it. I combined the dry ingredients first and then mixed in the wet ingredients last & my dough didn't spread out like other reviewers mentioned... it held its shape just fine. I did take it out of the oven after about 20 minutes to cut it and mine didn't crumble on me, but it think if I had left it in for the whole 30 minutes the edges would have started to crumble when cut. I also reduced the sugar to 1 1/4 cups instead of 2 and it was plenty sweet. Thanks for the recipe!  -  06 Apr 2010  (Review from Allrecipes US | Canada)