Chocolate and Honeycomb Biscotti
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Chocolate and Honeycomb Biscotti

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Adjust Servings:
85g Unsalted Butter (soft)
125g Caster Sugar
2 Medium Eggs
250g Plain Flour
3/4 tsp Baking Powder
50g Honeycomb (cut into small pieces)
100g Chocolate (chopped into small chunks) I use a mixture of milk and dark for this, but you can use whatever you prefer!

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Honeycomb and chocolate are the perfect combination for these biscuits :)

  • 1 hr 5 mins
  • Serves 20
  • Medium




Have you ever tried Biscotti? The biscuit that can break teeth? Well I decided to try doing my own versions which are a little softer, this way you get delicious tasting, excellent dunking biscuits, but you keep all your teeth in tact!! WINNER!

Biscotti simply means ‘baked twice’ so they go in the oven as big oblong mounds to start with, then they get cut up into diagonal shaped biscuits and placed back in the oven for a second time to dry out. These are perfect with a cup of tea!

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Cream the butter and sugar together until creamy.


Whisk the 2 medium eggs and gradually add these to the butter and sugar mixture until combined.


Add the flour, baking powder, honeycomb and chocolate and slowly mix together until everything comes together. This is quite a sticky mixture.


I shape my biscotti straight onto a baking tray to avoid any extra washing up! Divide the mixture into 2 as I find if you do it as one big mound, they come out enormous!
Gets your hands dirty for this bit:
Take one half of the mixture in your hands and roughly shape it into and oblong, place it on the baking tray and then shape it into a parallelogram (a sort of rectangular diamond shape) The reason I choose this shape is you get less wastage when cutting it diagonally at the end!
Do the same with the next half -either on the same baking sheet if it's big enough, or on a separate one if not. They do spread a bit so make sure there is enough room between them if using the same baking sheet.


Once shaped and ready place them in the oven at around 170º fan for 25 mins. You will see them start to crack a bit on the top and they will be a lovely golden brown.


After 25 mins, take them out of the oven and allow to cool for 5 mins. Then gently place them onto a chopping board and slice them diagonally (cut in the same direction as your parallelogram shape!). Do one at a time and be careful with them as they can crumble a bit at this stage.


Once they have all been cut (you have have 4 little bits at the very end which can't be used (but eat those bits as a tester!) lay them back onto the same baking tray but cut side facing upwards. Then bake again for another 20-25 mins to dry them out.


Once they have finished baking they are done! ENJOY!


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