You are currently viewing Crumbly Crunchy Biscotti

Crumbly Crunchy Biscotti

Today I celebrated The International Bake Cookie Day with my kids . 

We made biscotti . Being a very enthusiastic coffee drinker ,

the one thing that made my coffee better today was a big piece of Biscotti .

Biscotties are long crisp twice baked italian cookies .

They are time- consuming but also one of the easiest and tastiest cookie 

I have ever baked and eaten . Biscotti are very addictive and can be made in a wide 

variety of flavours ( orange zest , cranberry , blueberry , ginger , cinnamon , cappuccino )

My kids enjoyed them with the milk ,  me and my husband enjoyed the biscotti with coffee .

I plan to start my day tomorrow with a perfect piece of crumbly crunchy biscotti and my tea .

But truly I just can’t keep my hands away from that jar .

Just can’t stop nibbling on them.

I am so happy that my first attempt at making biscotti was a delicious success.




1. 1/2  a cup of roasted chopped almonds

2. 1 cup of semi sweet coarsely chopped chocolate

3.1/2 cup of brown sugar

4. 1 cup of all purpose flour

5. 2 tsp of coco powder

6. 1/2 tsp of baking soda

7. 1 tsp of instant espresso powder

8. a pinch of salt

9. 2 eggs

10. 1 tsp of vanilla extract


In a bowl sift together flour ,baking soda , coco powder , espresso powder and salt .

In the food processor , ground together chocolate and brown sugar.

Now with the electric mixer beat together eggs and vanilla for a minute ,

add in the sugar and chocolate mixture , then the flour mixture

beat until a stiff dough is formed. Add in the almonds about half way through mixing.

On a lightly floured surface roll the dough into a log shape

Transfer the log onto the baking  sheet .

Bake at 160*c until almost firm to touch .

Let it cool for about 30 minutes

Using a sharp knife cut diagonal slices  almost 2 cm. thick .

Arrange the slices ,cut side down on the baking sheet and bake at 160*c

on both sides for about 15 minutes

Remove from oven , and let it cool on a wire rack for some time .

Store in an airtight container and enjoy with your coffee.


This Post Has 4 Comments

  1. Kruti

    Hi, it is an amazing recipe….but I want to make it eggless…. Pls help me with the substitute …. Will appreciate it….thank you

  2. 2blissofbaking

    Thank you Judi
    Glad you liked the recipe. Biscotti is great with hot coffee. I also enjoy it.

  3. Judi Graber

    Just ran across this biscotti recipe of yours – we love all kinds of biscotti especially chocolate for breakfast with a hot cup of coffee.

Leave a Reply