Coffee, Skor & Almond Biscotti

A rich, café-style biscotti with deep coffee flavour and buttery caramel crunch

Introduction

Back when I was selling biscotti, this Coffee, Skor & Almond version quickly became one of those recipes people would come back for again and again.

It has everything you want in a truly satisfying biscotti: a deep, almost roasted coffee flavour, little pockets of buttery caramel from the Skor bits, and the delicate crunch of toasted almonds throughout. It’s the kind of biscotti that feels right at home next to a hot cup of coffee — or tucked into a gift box during the holidays.

What makes this recipe special is the use of a homemade coffee concentrate. It intensifies the flavour without adding extra liquid, giving you that bold coffee taste while still keeping the classic crisp biscotti texture.

Simple ingredients, thoughtful technique — and a result that feels just a little bit special.

Why You’ll Love This Recipe

• Rich coffee flavour without being overpowering

• Buttery caramel crunch from Skor bits

• Classic crisp biscotti texture, perfect for dipping

• Holds its shape beautifully for gifting or selling

• It keeps for a long long time!

Ingredients

Biscotti

• 2 large eggs

• ½ cup strong brewed coffee

• 1 cup sugar

• 1 teaspoon vanilla extract

• 2 cups all-purpose flour

• 1 teaspoon baking soda

• 1 teaspoon salt

• 1 cup Skor baking bits (or toffee bits)

• 1 cup sliced almonds

Coffee Glaze

• 1 cup powdered sugar

• 1 to 2 tablespoons coffee concentrate

Instructions

1. Prepare the Coffee Concentrate

In a small saucepan over medium heat, simmer the coffee until reduced by half.
This creates a stronger, more concentrated coffee flavour.

Set aside to cool slightly.

2. Prepare the Dough

In a mixing bowl, beat the eggs, sugar and vanilla for 3–4 minutes, until the mixture becomes pale and slightly thickened.

Add 3 tablespoons of the cooled coffee concentrate and mix for another 1–2 minutes.

3. Combine Dry Ingredients

In a separate bowl, whisk together:

• Flour

• Baking soda

• Salt

Stir in the Skor bits and sliced almonds to evenly distribute them.

4. Form the Dough

On low speed, gradually add the dry ingredients to the egg mixture.

Mix just until combined.
The dough should be thick and slightly sticky (tacky), but hold its shape.

5. Shape the Logs

Divide the dough into two portions.

On a parchment-lined baking sheet, shape each portion into logs approximately:

• 12 inches long

• 3 inches wide

Lightly damp hands can help smooth the surface without sticking.

6. First Bake

Bake in a preheated 350°F (175°C) oven for 25 minutes, until the logs are set and lightly golden.

Remove from the oven and let rest for 10 minutes.

7. Slice the Biscotti

Using a serrated knife, slice into ½-inch pieces.

You can cut straight or diagonally for a more classic biscotti look.

8. Second Bake

Lower oven temperature to 325°F (160°C).

Place biscotti cut-side down and bake:

• 10 minutes on one side

• Flip and bake another 10 minutes

They should be dry and crisp.

Let cool completely.

9. Prepare the Glaze

In a bowl, mix powdered sugar with 1–2 tablespoons coffee concentrate until smooth and pourable.

Drizzle over cooled biscotti.

Let the glaze set at room temperature, or place briefly in the fridge/freezer to speed up setting.

Pro Tips (Your Signature Touch)

• Don’t overmix once the flour is added — this keeps the biscotti tender, not tough

• If the dough feels too sticky, lightly flour your hands — not the dough

• For deeper flavour, use very strong coffee or espresso for the concentrate

• Toast the almonds beforehand for an extra layer of flavour

• Store in an airtight container — they stay crisp for days

Storage & Make-Ahead

• Keeps well at room temperature for up to 1 week

• It will keep well in a cookie jar, no need to be air tight

• Perfect for gifting or batch baking

For more wonderful and delicious Biscotti recipes! Click below!