Coffee Toffee Almond Biscotti Recipe

Coffee Toffee Almond Biscotti Recipe

20 min
42 min


1/2 cupsoftened butter (125 mL)
1 cupgranulated sugar (250 mL)
2 eggs (2)
1 tspvanilla extract (5 mL)
2 1/2 cupsall-purpose flour (625 mL)
1 1/2 tspbaking powder (7 mL)
1/4 tspsalt (1 mL)
1 pkgCHIPITS Coffee Flavoured Chips, divided (225 g)
1/2 cuplightly toasted slivered almonds (125 mL)
1/4 cupCHIPITS SKOR Toffee Bits (50 mL)


    1. Preheat the oven to 325°F (160°C). Beat the butter with the sugar until fluffy in a large bowl. Beat in the eggs, one at a time. Add the vanilla.

    2. Stir the flour with the baking powder and salt in a separate bowl. Beat into the butter mixture. Add 1 cup (250 mL) of the coffee flavoured chips, the almonds and toffee bits; mix until uniformly combined.

    3. Divide the dough into 2 equal portions. Shape each portion into an 8-inch (20 cm) log. Place the logs, at least 5 inches (12 cm) apart on a parchment paper-lined baking sheet; flatten slightly. Bake for 25 minutes or until a tester inserted into the centre comes out clean. Cool on the baking sheet for 30 minutes.

    4. Using a serrated knife, cut the logs on the diagonal, into 1/2 inch (1 cm) thick slices. Arrange slices, cut-side-up, on the baking sheet. Bake for 6 minutes. Turn the slices over; bake an additional 5 to 6 minutes or until golden. Cool completely on a rack.

    5. Meanwhile, melt the remaining chips in a heat-proof bowl set over simmering water. Drizzle over the cookies. Let stand at room temperature until set. Store the cookies in an airtight container for up to 1 week (or freeze for 1 month).

    Makes about 3-1/2 dozen cookies.

    • To lightly toast the almonds, spread out on a baking sheet and bake at 325°F (160°C) for 6 minutes.
    • For a simple hostess gift, transfer the cookies to cellophane and tie with a ribbon.

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