COOKIES on the DR. OETKER website

This website places cookies on your computer devices to make the site work better and to help us and our partners understand how you use our site. Further use of this site (by clicking, navigating, scrolling) or removal of this cookie note is considered consent to the application and use of cookies. For more information on cookies and how to delete them, please visit our privacy policy.

Chocolate Almond Biscotti Biscuits

Whether it's made as an edible gift, or simply to enjoy with a cup of espresso - this biscotti recipe is ideal!

16 Portions

Easy 60 Minutes



For the recipe  Chocolate Almond Biscotti Biscuits

For the Biscotti:

125 g Plain Flour
1 Dr. Oetker Baking Powder Sachet (1tsp)
40 g Unsalted Butter (Cut into small pieces)
75 g Caster Sugar
100 g Dr. Oetker Extra Dark 70% Chocolate Chunks
2.5 ml Dr. Oetker Moroccan Almond Extract (0.5tsp)
1 Medium Egg (beaten)




Preheat the oven to 190°C (170°C Fan, Gas Mark 5). Line a large baking tray with baking parchment.


Sift the flour and Baking Powder into a bowl then rub in the butter until well blended. Stir in the sugar and Chocolate Chunks.


Make a well in the centre then add the egg and Almond Extract. Mix to form a soft dough. Turn it out onto a lightly floured surface and form into a roll approx. 25cm (10inch) long. 


Transfer to the prepared baking tray and press gently to flatten to a depth of 2cm ( ¾ inch). Bake for about 20 minutes until lightly browned. Cool for 5 minutes, then carefully cut into 16 slices. Place back on the tray and bake for a further 5-8 minutes to dry and crisp without browning too much. Transfer to a wire rack to cool and enjoy!

Nutritional Information for the recipe Chocolate Almond Biscotti Biscuits

Per Serving Per 100 g / ml
Energy 435 kJ
104 kcal
1742 kJ
416 kcal
Fat 5.13 g 20.51 g
Carbohydrate 12.38 g 49.51 g
Protein 1.76 g 7.04 g