• Preparation Time 15 minutes
  • Baking Time 50 minutes
  • Makes 40 biscotti
  • Freezing Excellent


Follow our interactive recipe guides for fool-proof instructions that will make baking a breeze.


  • 1/2 cup butter
  • 1 1/2 cups granulated sugar
  • 2 eggs
  • 3 oz semi-sweet chocolate, melted and cooled
  • 2 1/2 cups Robin Hood® Original All Purpose Flour
  • 1/4 cup cocoa powder
  • 2 1/2 tsp baking powder
  • 1 tsp salt
  • 1/4 cup milk
  • 1 tsp vanilla extract
  • 3 oz chopped semi-sweet chocolate
  • 1/2 cup coarsely chopped almonds

Serving Size: 40 biscotti


Serving Size: 40 biscotti

  • Preheat oven to 350ºF (180ºC). Line a baking sheet with parchment paper.
  • Beat butter, sugar and eggs in large bowl of electric mixer. Beat in melted chocolate and remaining ingredients. Dough will be sticky. Remove to a lightly floured surface and divide dough in two. With well floured hands, place half of the dough on prepared baking sheet and shape into a log measuring 16” long by 3 ½” wide (40cm x 9cm). Repeat with remaining half of dough.
  • Bake in preheated oven for 25 to 30 minutes, until dough is set. Remove from oven and let cool 10 minutes.
  • Cut logs into ¾” (2cm) slices and return cookies to baking sheet. Bake 20 minutes longer, turning cookies over halfway through baking time. Let cool on sheet 5 minutes, then remove to cooling rack.


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