Double Chocolate Toffee Biscotti

Prep Time: 20 minutes
Cook Time: 40 minutes
Total Time: 1 hour
Servings: 18 biscotti
A biscotti that's anything but boring! Wonderfully chocolately and softer than typical biscotti, these are a decadent treat with your cup of coffee.These biscotti keep well at room temperature or they can be frozen, as well. Perfect for a sweet treat or a special homemade gift.
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Biscotti Dough:

  • 2 cups all-purpose flour
  • 1/3 cup cocoa powder
  • 1 1/2 tsp. baking powder
  • 1/4 tsp. salt
  • 1 Tbsp. instant espresso powder could substitute instant coffee or alternately use 2 Tbsp. strong brewed coffee and omit the water below
  • 2 Tbsp. hot water
  • 1/2 cup butter, at room temperature
  • 3/4 cup white granulated sugar
  • 2 large eggs
  • 3/4 cup dark chocolate chips
  • 1 cup Skor (or Heath/Toffee) Bits

Egg Wash:

  • 1 large egg
  • 2 Tbsp. cold water


  • 1 cup dark chocolate chips
  • 2 Skor or Heath/Chocolate-covered Toffee bars, crushed


  • Preheat oven to 350° F. with rack in centre of oven. Prepare a baking sheet with a piece of parchment paper.
  • Onto a large piece of parchment or waxed paper, sift together the flour, cocoa powder, baking powder and salt. Set aside.
  • In a small bowl, dissolve the espresso powder in hot water. Set aside.
  • Place Skor bars in a ziploc bag and crush (I vent some frustration by whacking it with my rolling pin). Set aside.
  • In a large bowl or the bowl of a stand mixer fitted with the paddle attachment, cream the butter and sugar on medium/high speed until light and fluffy. Scrape down the sides of the bowl several times. Add the eggs one at a time, beating briefly after each addition. Scrape down the bowl. Add the espresso and mix to combine.
  • Turn the mixer to low and add the dry ingredients and mix until combined. Add the chocolate chips and Skor bits and mix to distribute through the dough.
  • Place the dough onto the prepared parchment lined baking sheet. For large biscotti, form dough into a log about 3-inches wide and 16-inches long. For smaller biscotti, form into two logs about 1 1/2-inches wide and 8-inches long. Be sure to leave several inches between the logs, as they will spread.
  • In a small bowl, whisk together the egg and water. Gently brush the top and sides of log(s) with egg wash.
  • Bake in the preheated oven for 25-30 minutes (may be less for smaller logs), or until the top is firm and a tested inserted in the centre comes out clean. Allow to cool on the baking sheet, while leaving the oven on.
  • Once the biscotti is cooled, remove the biscotti to a cutting board by transferring it on the parchment paper. Using a serrated knife, cut pieces diagonally into pieces about 3/4-1 inch thick. Transfer the biscotti back to the baking sheet using the parchment paper to lift them again and return to the oven to bake for an additional 8-10 minutes. Remove and allow to cool completely on the baking sheet.
  • Once biscotti are cooled, melt chocolate chips in the microwave (about 60 seconds) or in a small saucepan over low/medium heat. Drizzle some of the chocolate along the top of each biscotti, allowing some to drip down the sides. After you've done 3 or 4, top with some of the crushed Skor bars. Continue until all biscotti are topped. Transfer the baking sheet with the all the biscotti into the refrigerator for 10-15 minutes, to set the chocolate. After that, they can be stored in an airtight container at room temperature.

Nutrition Information:

Calories: 243kcal | Carbohydrates: 31g | Protein: 4g | Fat: 11g | Saturated Fat: 8g | Cholesterol: 41mg | Sodium: 102mg | Potassium: 230mg | Fiber: 1g | Sugar: 14g | Vitamin A: 205IU | Vitamin C: 0.1mg | Calcium: 82mg | Iron: 1.3mg