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Crispy Chocolate Biscotti

January 18, 2022 | Recipe by Bake with Paws

Crispy Chocolate Biscotti

Crispy Chocolate Biscotti

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We love the Crispy Almond Biscotti so much I decided to tweak the recipe and make variations of it. This time I added chocolate for a Crispy and Crunchy Chocoalte Biscotti. For the nuts, I used almonds since I still had a lot of it. You may use other nuts like hazelnuts or pistachio. Some recipes add chocolate chips into the batter but I didn't do that as I wanted to slice the biscotti thinly to get a very crispy biscotti.

If you have any questions regarding this recipe or any other post, please leave me a comment in the “LEAVE A COMMENT” link and I will reply you as soon as possible. Do tag me on Instagram @Bakewithpaws if you attempt on this recipe.

How To Make Crispy Chocolate Almond Biscotti


3 eggs (large size, about 60g++)
120g caster (I used organic sugar, blended in food processor until fine), please use more sugar if you prefer it sweeter.
2 tsp vanilla extract or paste
30g butter, melted

260g plain flour
28g cocoa powder (Valrhona cocoa powder)
1/2 tsp instant coffee powder (optional)
1 1/4 tsp baking powder
1/4 tsp salt

180g whole almond or other nuts at your choice, toasted

2 baking trays


1st Bake
  1. Preheat oven to 170C (top & bottom heat) or 150C (fan-forced).  Line a baking tray with parchment paper.
  2. Grind the instant coffee powder with any methods that work for you.  I used a pestle.
  3. Melt the butter in microwave.
  4. Sift flour, cocoa powder and baking powder together in a bowl, add in salt and coffee powder. Set aside.
  5. Whisk egg until foamy with electric mixer. Add in sugar and whisk until pale and fluffy.
  6. Add in vanilla extract/paste and melted butter,  whisk until well combined.
  7. Fold in the flour mixture with a spatula gently. Then add in the toasted almond. Gently mix until well mixed. The batter is very sticky.
  8. Divide batter into 2 portions and pour the batter into the prepared tray. Oil your both hands. Shape each batter into a log and press down to an oblong shape (around 3" X 12" and 0.75" height)
  9. Bake at preheated oven for 20 - 25 minutes or until firm to touch.
  10. Remove from oven and let it cool on wire rack. Once completely cool, wrap with cling film and keep in the fridge overnight or at least 4 hours before slicing.  It is better to keep it refrigerated over night for easier slicing.
2nd Bake
  1. Preheat oven to about 140C - 150C (top & bottom heat) or 120C - 130C (fan-forced).
  2. Remove biscotti loaves from fridge and slice as thinly as you can. Thin slices are crispier. I sliced it about 2mm - 3mm thick).  It is better to use a very sharp or serrated knife.  I used slicing cleaver.   Please watch the video above "How To Slice Thin Chocolate Biscotti"
  3. Spread the biscotti on the baking trays and bake again at preheated oven for about 10 - 15 minutes or until crisp and dried.  Flip the biscuit over halfway through baking.
  4. Remove from oven and leave to cool completely on a wire rack before storing in an airtight container.

Do note that the baking temperature and timing provided are what works for my oven and should also be regarded as a guide only. Every oven behaves a little differently, so please adjust accordingly for your oven.


  1. Replies
    1. Hi, thanks for reading this post. Fan-forced is air circulated mode. It is usually hotter than the top and bottom heat mode. You can read more information on this link or you can google search fan-forced mode.
      You also can find more information in your oven manual.


      Cheers and happy baking :)

  2. Made them today with datepaste (instead of sugar) and I added mandarine paste (no sugar either). Really nice. Thanks and greetz from the Netherlands

    1. Hi, thank for trying this recipe and your kind feedback. Thank you for letting me know actually can use datepaste instead. It must be very healthy. Good to know this.

      Cheers and happy baking :)

  3. Hi, can I substitute the chocolate powder to matcha powder and if so, how many grams of matcha powder would you recommend? Many thanks!

    1. Hi, thanks for visiting Bake with Paws. I have not experimented with Matcha powder and not sure the exact amount. However, I am guessing around 15g - 25g. All matcha powder are different and also depends how intense you like.

      Cheers :)


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