Chocolate and Coffee Biscotti

Number of Portions
Chocolate and Coffee Biscotti


- 30 ml Camp Coffee
- 2 medium eggs
- 100 grams caster sugar
- 250 grams plain flour, plus extra for dusting
- 1/2 tsp bicarbonate of soda
- 50 grams whole blanched almonds
- 50 grams chocolate chips


Heat oven to 180ᵒC/350ᵒF/Gas Mark 4 and line a large baking sheet with baking paper.

Whisk together the eggs and sugar until light and fluffy. Sift the flour and bicarbonate of soda into a bowl.

Fold into the egg mix to make a soft dough, then add the Camp Coffee, the almonds and the chocolate chips and mix through.

Tip onto a lightly floured surface, divide into 2 and shape into a sausage shape with lightly floured hands, then transfer to baking sheet. Flatten to a 3cm thickness, then bake for 30 minutes or until lightly browned.

Remove from the baking tray and slide onto a chopping board. Reduce the oven to 150ᵒC/300ᵒF/Gas Mark 2.

Cut the logs into 1cm thick slices and return to the baking sheet, cut-sides up. Bake for 10-15 minutes until crisp then cool on a wire rack.


The perfect accompaniment to a warm mug of coffee. Note: These will keep in a tin for 3 weeks.

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