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Chocolate and Coffee Biscotti

Chocolate and Coffee Biscotti

The perfect accompaniment to a warm mug of coffee.

Serves: 30

Level: easy

Prep Time: 20 minutes
Cook Time: 45 minutes


  • 30ml (2 tbsp) Camp Coffee
  • 2 medium eggs
  • 100g (4oz) caster sugar
  • 250g (9oz) plain flour, plus extra for dusting
  • ½ tsp bicarbonate of soda
  • 50g (2oz) whole blanched almonds
  • 50g (2oz) chocolate chips


  1. 1. Heat oven to 180ᵒC/350ᵒF/Gas Mark 4 and line a large baking sheet with baking paper.
  2. 2. Whisk together the eggs and sugar until light and fluffy. Sift the flour and bicarbonate of soda into a bowl.
  3. 3. Fold into the egg mix to make a soft dough, then add the Camp Coffee, the almonds and the chocolate chips and mix through.
  4. 4. 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.
  5. 5. Remove from the baking tray and slide onto a chopping board. Reduce the oven to 150ᵒC/300ᵒF/Gas Mark 2.
  6. 6. 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.

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