Almond Biscotti with chocolate drizzle  is the recipe of the day . It’s a classic coffee pairing munch.  Mamma Mia  ! Biscotti is an Italian cookie, which is baked twice. That’s how it gets the signature crunchiness  and aromatic flavors. It is believed that the biscotti originated from the bread, which was twice baked to dry out ; so can be preserved for long journeys and in times of war. And now it has  become a coffeehouse staple.  Often dunked into HOT  beverages; and then it melts in the mouth.


Let the cookies jar have biscotti now. 


Its so yummy –  Coffee, Biscotti and a book – Just perfect.

If we see the flavor and the texture – It  is very crunchy and crisp and the Sweetness is well combined with the flavors and aroma of toasted almonds. Little drizzle of chocolate on the top makes the biscotti look elegant and of course  adds to the flavor. You love your evening tea or coffee; Biscotti makes a wonderful pair with both.


Classic biscotti is made without any butter, just requires eggs, flour and sugar. Then the flavors can be endless; from chocolate to cranberries, or pistachio,  hazelnuts, almonds, ginger, cappuccino  or even raisins. I have changed the recipe quite a bit – 1. Made it egg less 2. Added a little butter to it; which enhances the flavor.

See the pictures to understand the making of biscotti

Bring the dough together and shape into a log.


Shape into a flat, big, long  log


After the first bake


Cut into slices





Few points to read, before baking as usual :

1.  Measure the ingredients accurately.

2.  Since the dough will be slightly sticky, you can rub some butter on your hands or slightly wet your hand while shaping the log for the first bake.

3. While shaping the log; try getting a flat top because, while baking, it will puff up and spread out.

4. Really requires  a sharp serrated knife to cut; and use a sawing motion to get the clean cuts. Use the knife at an angle to get long, elegant coffee shop worthy slices.

5. After the first bake let the biscotti cool for about 10 minutes and then cut. If you try cutting too quick after the bake, you  will not get clean cuts. And if you wait too long it gets difficult and harder to cut.

6. For the second bake arrange the slices on the baking tray , making sure they don’t touch each other. This helps in getting even color while baking.

7. The hardness and the crispness of the biscotti depends on the time you bake.  The standard time for baking  is 30 minutes at 180*C for the first bake. and additional 20 minutes for the second bake ( 10 minutes on each side).  However if you are looking for more crisp – bake it for few minutes more. But don’t over bake ; that can result into tooth braking biscotti.



1.  2 Cups of all purpose flour

2.  1 tablespoon of bakingpowder

3.  A pinch of salt

4. 100 ml of sweet condensed milk

5. 60 ml of water

6. 30 gm of unsalted butter (Cold and cut into small pieces)

7. 1/2 cup of toasted almonds (chopped or flaked)

8 . Few drops of almond extract


Preheat the oven at 180 *C ( 350* F) and line a baking tray with parchment paper and set aside.

In a bowl mix together flour, baking powder and salt. Rub in the cold butter into the flour mix using a fork and set aside.

In another bowl add the condensed milk with water  and almond extract and mix well. Gradually add the condensed milk mix to the flour mix and mix well. Add in the roasted almond and mix well. ( Use a metal spoon or your hands to make a dough).

Transfer the dough on a clean kitchen surface from the  bowl and knead for a minute or so to bring the dough together. Roll the dough into a log shape. Transfer the log on the prepared baking tray and shape it into thin long flat log.

Bake for 30 minutes at 180*C or until firm to the touch. Once done remove from the oven and let it cool for 10 minutes. Transfer the log on to a cutting board and cut diagonal using a sharp serrated knife (1/4th to 1/2 a inch thickness slices)

Place the slices of the biscotti on the same baking tray and bake more for 20 minutes (10 minutes each side). Remove from the  oven  and let it cool completely before storing in an airtight container. You can melt some chocolate and drizzle on the baked biscotti, but  completely optional.  Enjoy!


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This Post Has 5 Comments

  1. 2blissofbaking

    No worries Reema, infact I been thinking about what went wrong in the recipe. Thnaks for writing again.
    The role of butter – The most flavorful biscotti are made with a small amount of fat.The higher the proportion of dry ingredients to fat, the crisper the result.
    Happy Baking

  2. Reema

    Hey hi.. Ya they turned out good just that I found it little less sweet n the slices were cracked as t dough was.. The slices didn’t come out neat because of cracked dough.. Is it ok if I add more condensed milk for sweetness next time.. Also I mistakenly added 80gms of butter instead of 30 gms (I was not wearing my specs) what difference it must have made.. Please explain t Role of Butter n the difference it must have created in putting incorrect amount.. Sorry for a long post

  3. 2blissofbaking

    Hi Reema,
    Thanks for writing in.
    First, there is nothing wrong with the tops cracking. I hope the taste was good.
    I suggest not to use too much flour when shaping, instead, you can wet your hands to shape to prevent cracks.
    It is mostly heat (too high) issue if biscotti cracks when baking.

  4. Reema

    Hi I tried making this biscotti today I took exact measurements but the dough had cracks when I rolled in a log n also while baking.. How is it supposed to be??

  5. kushi

    WOW! Lovely clicks and the biscotti looks so perfect and YUM!

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