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  • Writer's pictureCocoLikeChanel

Chocolate Almond Espresso Biscotti

Updated: Apr 12

An absolutely delicious show-stopping cookie that yep you can have for breakfast.


2 ¼ cup All-purpose Flour (plus more for dusting)

3 eggs

½ cup Almonds (chopped, unsalted)

2 tb Instant Coffee

1 cup Sugar

½ stick Unsalted butter

1 tsp Vanilla Extract

1 tsp Almond Extract

1 tsp Baking Soda

¼ salt

5-6 oz dark chocolate for toppings


Preheat oven to 300°F. In a food processor place almonds, flour, salt, baking soda, and instant coffee. Pulse to combine thoroughly.

Beat eggs and extracts at low speed increasing to medium speed with an electric mixer or stand mixer until thick and pale. Add softened butter and mix well.

Add almond/flour mixture to egg mixture in thirds until incorporated (switch to paddle attachment if available on mixer). The batter will be very wet.

Place dough on a floured surface and knead until the dough has incorporated enough flour to not stick to hands. Divide dough in two and place on baking sheet. Form two logs as wide as you want your biscotti to be (dough will rise up but not out).

Bake at 300°F for 50 minutes. Let cool slightly and then slice logs into 1-inch thick pieces. Face all pieces up and bake at 300°F for another 40 minutes. Flip the biscotti once to ensure the other side is baked evenly at the 20-minute mark.

Dip tops in melted dark chocolate and let dry on a baking sheet.

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