Biscotti are baked twice: first as a log, then sliced and toasted until crunchy. This cocoa version is packed with whole almonds, and Scyavuru Almond Cream 22% adds flavour and helps bind the dough. Dip them in coffee or a sweet wine.
Crunchy twice-baked biscotti with almonds and cocoa, perfect with coffee.
- Prep20 min
- Cooking45 min
- Total1 h 5 min
- Makes30 biscotti
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In short
- The recipe makes about 30 cocoa and almond biscotti from 250 g plain flour, 30 g cocoa powder, 150 g sugar and 2 eggs.
- Scyavuru Almond Cream 22% (60 g) adds flavour and helps bind the dough, which also contains 150 g whole almonds with skin on.
- The dough is shaped into two logs about 4 cm wide and baked at 180°C (355°F) for 25 minutes.
- After 10 minutes of cooling, the logs are cut into 1 cm diagonal slices and toasted at 150°C (300°F) for 10–12 minutes per side.
- Once completely cool, the biscotti keep for two weeks in a tin.
Contents
Ingredients (about 30 biscotti)
- 250 g plain flour
- 30 g unsweetened cocoa powder
- 150 g sugar
- 2 eggs
- 60 g Scyavuru Almond Cream 22%
- 1 tsp baking powder
- A pinch of salt
- 150 g whole almonds, skin on
Preparation
- 1. Make the dough Mix the dry ingredients, add the eggs and almond cream and knead briefly. Work in the almonds until the dough is compact.
- 2. Shape the logs Shape into two logs about 4 cm wide on a lined baking tray.
- 3. First bake Bake at 180°C (355°F) for 25 minutes, then let them cool for 10 minutes.
- 4. Slice and toast Cut into 1 cm diagonal slices and toast at 150°C (300°F) for 10–12 minutes per side. Let them cool: they keep for two weeks in a tin.
What you need from our pantry
The Scyavuru products used in this recipe, made in Sicily and delivered to your door.
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Frequently asked questions
Why are cocoa and almond biscotti baked twice?
Twice-baking is what makes biscotti crunchy. The dough is first baked as a log at 180°C (355°F) for 25 minutes, so it sets and can be sliced. The 1 cm slices then go back in at 150°C (300°F) for 10–12 minutes per side, drying them into a crisp biscuit.
What is the role of almond cream in cocoa almond biscotti?
Scyavuru Almond Cream 22% adds almond flavour and helps bind the dough. The recipe uses 60 g with 250 g plain flour, 30 g cocoa, 150 g sugar and 2 eggs. It works alongside 150 g whole almonds, giving a compact dough that is easy to shape into logs.
How do I shape and slice biscotti dough so the slices don’t crumble?
Knead the dough briefly until compact, then shape it into two logs about 4 cm wide on a lined baking tray. After baking, let the logs cool for 10 minutes before cutting. Slice them on the diagonal at about 1 cm thick, so they hold together during the second toasting.
How long do homemade cocoa almond biscotti keep?
Homemade cocoa almond biscotti keep for two weeks when stored in a tin. Let them cool completely after the second bake before closing the tin, so they stay crunchy. The recipe yields about 30 biscotti, so a batch can be enjoyed over several days.
What is the best way to serve cocoa and almond biscotti?
Serve them with coffee or a sweet wine, and dip them in for the classic experience. Their crunchy texture, from two bakes at 180°C and then 150°C, holds up well when dunked. The whole almonds and cocoa pair naturally with a strong coffee.
How many biscotti does this recipe make and how long do the bakes take?
The recipe makes about 30 biscotti. The first bake takes 25 minutes at 180°C (355°F), followed by 10 minutes of cooling. The second bake takes 10–12 minutes per side at 150°C (300°F), after the logs are cut into 1 cm diagonal slices.
