Double Chocolate Biscotti with Chocolate Dip

Relaxing with a good coffee or tea requires a little treat and this double chocolate Biscotti has it all. Chocolate flavour, crunch and a decadent dip. Enjoy.

3-4 people

30-45 minutes

Lindt Excellence 70%




  • 150g Plain flour 
  • 150g Raw caster sugar
  • Pinch Salt
  • 45g Almond slivers
  • 30g Hazelnuts chopped
  • Little Vanilla bean paste 
  • Pinch of Mixed spice 
  • 1each Egg 
  • 1each Egg yolk
  • 50g Lindt Excellence 70% Cocoa, in chunks
  • 50g Lindt Excellence Extra Creamy, in chunks
  • Little Cocoa powder

Chocolate Dip

  • 160ml Milk
  • 25g Honey
  • 100g Lindt DESSERT Premium Dark 
  • 45g Lindt DESSERT 70% Cocoa 

You can easily replace the nuts with your favourite mix.


  • 1

    Preheat the oven

    • To 180°C

  • 2


    • Flour, sugar, salt, nuts, vanilla, spice into a large bowl.

  • 3

    Mix in

    • The egg and yolk and work in by hand to form a dough.

  • 4

    Last mix in

    • The chocolate chunks.

  • 5

    Form a

    • Log on a baking paper lined tray, dusting lightly with cocoa powder.

  • 6


    • At 180°C for around 15 minutes or until cooked through. Cool.

  • 7

    Using a serrated knife

    • Cut the Biscotti around 3-4 mm thick and place back on the tray flat.

  • 8

    Dry at 150°C

    • For a further 15-20 minutes or until dry and crisp.

  • 9

    For the dip

    • Warm up the milk and honey. Add the chocolate and mix until melted.