Chocolate & Almond Biscotti

What a great combination, Almond, chocolate & orange.


230g                plain flour
60 g                 cocoa powder
½ tsp              baking powder
260 g               caster sugar
4                      large eggs, beaten
240 g               almond nuts, chopped
100 g              cranberries, chopped
1                      orange, finely zested


  • Pre-heat your oven to 140°C
  • Line a baking tray with baking paper
  • Place the flour, cocoa powder, baking powder and sugar together in a mixing bowl
  • Stir in the beaten eggs, a little at a time, making sure each addition is incorporated before adding the next
  • Continue until you have a firm dough; it may not be necessary to add all of the egg.

NB: The dough shouldn’t be at all sticky.

  • Add the almonds and the cranberries to the biscotti dough with the orange zest and combine using your hands
  • Turn the biscotti dough out onto a floured surface and knead gently, then divide in half
  • Roll each piece of dough into a long log, about 4cm in diameter
  • Place both logs on your lined baking tray, spacing them at least 5cm apart as the mixture will spread a bit
  • Bake in the oven for 30-35 minutes.
  • Leave the logs to cool on the tray for 10 minutes to allow the dough to firm up slightly, then transfer to a board
  • Cut the logs, on the diagonal, into 2-3cm thick slices
  • Place the slices, cut side up, on the baking tray
  • Return to the oven for 20-30 minutes, or until the biscotti are dry through to the centre, turning them over halfway through
  • Transfer to a wire rack and leave to cool completely