Chocolate Almond Biscotti

1 hour + 45 mins
40 mins


  • 70g blanched almonds, roughly chopped
  • 125g unsalted butter
  • 175g sugar
  • 3 large eggs
  • 330g flour
  • 1 1/2 teaspoon of baking powder
  • 1/4 teaspoon of salt
  • 1/4 teaspoon Taylor & Colledge Almond Extract Paste
  • 1/2 teaspoon Taylor & Colledge Vanilla Bean Paste
  • 30g cocoa powder
  • 1 egg, extra


Step 1
Preheat the oven to 165C and line a baking sheet with baking paper.
Step 2
Place the butter in the bowl of a stand mixer and beat for two minutes. Add the sugar and beat for a further two minutes. Add the eggs and continue beating, scraping down the sides of the bowl with a spatula, as needed. Beat in the Almond Extract Paste and Vanilla Bean Paste.
Step 3
Add the flour, baking powder, cocoa powder and salt and beat until the mixture is just combined. Stir through the almonds.
Step 4
Turn the dough out onto a lightly floured surface and divide the dough into two. Shape each into a log approximately 4cm in diameter. Place the two logs on the baking sheet, side by side. In a small bowl, beat the extra egg with a fork. Brush the logs with the egg wash and bake for about 25-35 minutes or until they feel firm and set.
Step 5
Remove the logs from the oven and cool on a wire rack. Wrap in plastic wrap and refrigerate overnight.
Step 6
When ready to bake, preheat the oven to 165C and line a baking sheet with baking paper.
Step 7
Carefully slice the logs on the diagonal, into one centimetre slices. Place the slices onto a lined baking sheet, and bake a for 5-10 minutes until dry, toasted, and crisp. Cool completely on the tray.