How To Make Crispy Chocolate Almond Biscotti

1. Preheat oven to 170C (top & bottom heat) or 150C (fan-forced).  Line a baking tray with parchment paper.
2. Grind the instant coffee powder with any methods that work for you.  I used a pestle.
3. Melt the butter in microwave.
4. Sift flour, cocoa powder and baking powder together in a bowl, add in salt and coffee powder. Set aside.
5. Whisk egg until foamy with electric mixer. Add in sugar and whisk until pale and fluffy.
6. Add in vanilla extract/paste and melted butter,  whisk until well combined.
7. Fold in the flour mixture with a spatula gently. Then add in the toasted almond. Gently mix until well mixed. The batter is very sticky.
8. Divide batter into 2 portions and pour the batter into the prepared tray. Oil your both hands. Shape each batter into a log and press down to an oblong shape (around 3" X 12" and 0.75" height)
9. Bake at preheated oven for 20 - 25 minutes or until firm to touch.
10. Remove from oven and let it cool on wire rack. Once completely cool, wrap with cling film and keep in the fridge overnight or at least 4 hours before slicing.  It is better to keep it refrigerated over night for easier slicing.

1. Preheat oven to about 140C - 150C (top & bottom heat) or 120C - 130C (fan-forced).
2. Remove biscotti loaves from fridge and slice as thinly as you can. Thin slices are crispier. I sliced it about 2mm - 3mm thick).  It is better to use a very sharp or serrated knife.  I used slicing cleaver.   Please watch the video above "How To Slice Thin Chocolate Biscotti"
3. Spread the biscotti on the baking trays and bake again at preheated oven for about 10 - 15 minutes or until crisp and dried.  Flip the biscuit over halfway through baking.
4. Remove from oven and leave to cool completely on a wire rack before storing in an airtight container.