Coffee, Skor & Almond Biscotti
A rich, café-style biscotti with deep coffee flavour and buttery caramel crunch
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
Freezer-friendly and great for making ahead
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
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
Freezes beautifully (unglazed or glazed) for up to 2 months
Perfect for gifting or batch baking
Coffee, Skor & Almond Biscotti
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.
Ingredients
- 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
- 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.
