Coffee and Caramel Biscotti

As South Africans we are rather partial to a twice baked biscuit, otherwise known as a rusk. But, we are not alone in our passion for dry, hard, crunchy double cooked crackers.  

The Italians have a similar, but more sophisticated version: the biscotti. The word biscotti comes from the Latin biscoctus which actually means twice baked or cooked! The Italians tend to enjoy their crunchy biscuit with a mulled wine whereas we have a preference towards a steaming cup of coffee. 

Other than the accompanying drink and perhaps the shape, rusks look more log-like while biscotti are thinner and more oval, they are really very similar. Both equally delicious and can be enjoyed any way you like! 


  • 125 g  butter 
  • 1 cup white sugar 
  • 2 eggs 
  • 1 tablespoon instant coffee powder 
  • 5 ml vanilla essence 
  • 2 cups flaked almonds 
  • 1 cup  caramel chocolate chips 
  • 2 cups cake flour 
  • 10 ml baking powder 


  • Preheat the oven to 180ᵒC. 
  • In a stand mixer, combine the butter and the sugar. 
  • Using the paddle attachment, cream the butter and sugar at high speed until pale yellow in colour. 
  • Add the eggs and mix again at high speed for another 1 minute. 
  • Add the vanilla essence and coffee powder and mix until well combined. 
  • Add the flaked almonds and mix. 
  • Add the caramel chocolate and mix. 
  • Sift the flour and baking powder together in a separate bowl. 
  • Add the sifted flour and baking powder to the butter mixture. 
  • Gently mix on low speed until the mixture forms a soft, sticky dough. 
  • Turn out the dough onto a clean work surface dusted with flour. 
  • Gently knead the dough, dusting with extra flour, until it forms a smooth ball. 
  • Divide the ball in half an roll each half into a sausage. 
  • Lay the sausages out on a greased baking tray and flatten the tops. 
  • Bake for 30 minutes or until the top of the biscotti feels springy to the touch. 
  • Once baked, remove from the oven and allow the biscotti to cool. 
  • Once cold, carefully cut the biscotti into fingers and layout on a baking tray. 
  • Dry the biscotti in the oven at 120ᵒC for about 2 hours or until dry to the touch. 
  • Once the biscotti has dried and cooled, store in an airtight container.