4.72 from 7 votes

Chestnut flour and chocolate drops biscotti

These are real bis-cotti, cookies that are baked twice to give them a perfect crunch.
Prep Time 5 minutes
Cook Time 30 minutes
Total Time 35 minutes
Author Giulia


  • 3 free range eggs
  • 180 g of row cane sugar
  • 150 g of whole oat flour
  • 200 g of chestnut flour
  • 1 teaspoon baking powder
  • 3 tablespoons of whole milk
  • 100 g of 70% dark chocolate drops
  • 100 g of almonds


  • Preheat oven to 180°C.
  • Break the eggs into a large bowl and whisk them with the raw cane sugar.
  • When the sugar has melted, add the chestnut flour and the oat flour sifted with the baking powder, then stir in three tablespoons of whole milk, the whole almonds and the chocolate drops.
  • Line a large baking tray with parchment paper and spoon the dough over the tray to form two flat loaves, about 5 cm large and 2 cm thick. Keep them well separated so that they do not stick while baking.
  • Bake them for about 25 minutes, then remove them from the oven, cut them slantwise into 2 cm thick slices, then arrange them a cut side down on the tray and bake them for 5 more minutes, until slightly golden brown.
  • Let them cool down on a wire rack, then store them in a tin box.
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If you want to give a more predominant citrus flavour to the biscuits, add the grated peel of a non treated orange or a generous handful of candied orange peel.