Coffee and walnut biscotti

Dipped in melted chocolate, these crunchy biscuits taste excellent with a cup of hot coffee.

  • 1 hr 10 mins cooking
  • Makes 20 Item
  • Print


Coffee and walnut biscotti
  • 1/2 cup (110g) caster (superfine) sugar
  • 1 egg
  • 1/2 cup (75g) plain (all-purpose) flour
  • 1/4 cup (35g) self-raising flour
  • 1 tablespoon instant coffee granules
  • 1 cup (100g) walnuts, chopped coarsely
  • 90 gram (3 ounces) dark eating (semi-sweet) chocolate, melted


Coffee and walnut biscotti
  • 1
    Preheat oven to 180°C/350°F. Grease oven trays; line with baking paper.
  • 2
    Whisk sugar and egg in medium bowl until combined; stir in sifted flours, then coffee granules and walnuts. Shape dough into a 20cm (8 inch) log; place on tray. Bake about 30 minutes. Cool on tray 10 minutes.
  • 3
    Reduce oven temperature to 150°C/300°F.
  • 4
    Using serrated knife, cut log diagonally into 1cm (½ inch) slices. Place slices, in single layer, on ungreased oven trays. Bake biscotti about 30 minutes or until dry and crisp, turning halfway through baking. Cool on wire racks.
  • 5
    Spread chocolate over one side of each biscotti; set at room temperature.


Store in an airtight container for up to 1 month. If the weather is hot or humid, store in an airtight container in the refrigerator.

More From Women's Weekly Food