Chocolate Almond Biscotti


Step 1
Preheat the oven to 330F and line a baking tray with parchment paper.

Step 2
Place the butter in the bowl of a stand mixer and beat for two minutes. Add the sugar and beat for a further two minutes. Add the eggs and continue beating, scraping down the sides of the bowl with a spatula as needed. Beat in the Almond Extract Paste and Vanilla Bean Paste.

Step 3
Add the flour, baking powder, cocoa powder and salt and beat until the mixture is just combined. Stir through the almonds.

Step 4
Turn the dough out onto a lightly floured surface and divide the dough into two. Shape each into a log approximately 1 1/2″ in diameter. Place the two logs on the baking tray, side by side. In a small bowl, beat the extra egg with a fork. Brush the logs with the egg wash and bake for about 25-35 minutes or until they feel firm and set.

Step 5
Remove the logs from the oven and cool on a wire rack. Wrap in plastic wrap and refrigerate overnight.

Step 6
When ready to bake, preheat the oven to 330F and line a baking tray with baking paper.

Step 7
Carefully slice the logs on the diagonal, into 3/8″ slices. Place the slices onto a lined baking tray, and bake for 5-10 minutes until dry, toasted, and crisp. Cool completely on the tray.


Preparation: 1 hour + 45 mins
Serves: 24
Cooking: 40 mins

1 stick + 1 tbsp (125g) unsalted butter, softened
6 oz (175g) granulated sugar
3 large eggs
11.5 oz (330g) all-purpose flour
1 1/2 tsp of baking powder
1/4 tsp of salt
1/4 tsp Taylor & Colledge Almond Extract Paste
1/2 tsp Taylor & Colledge Vanilla Bean Paste 2.5 oz | 2/3 cup (70g) blanched almonds, roughly chopped
1 oz | 1/4 cup (30g) cocoa powder
1 egg, extra