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Amaretti Biscotti with Mocha Choca Dipping Sauce

Lisa Faulkner

Prep 20 mins

Cook 20 mins

Total 40 mins

Makes 30 and 400ml of sauce

Who doesn't love a good bit of biscotti? Well you're sure to love it even more after trying it with this delicious mocha choca dipping sauce.


  • 150g plain flour
  • ½ tsp. baking powder
  • 75g caster sugar
  • 50g butter
  • 75g ground almonds
  • 75g blanched almonds, chopped
  • 1 large egg white
  • 1tsp almond extract
  • 1 tbsp Amaretto
  • 225g dark chocolate
  • 80g caster sugar
  • 120ml double cream
  • 60ml espresso


  1. Preheat oven to 180c/160c fan.
  2. Sieve flour and baking powder into a food processor with butter and sugar and pulse until it resembles breadcrumbs
  3. Add the ground and blanched almonds then mix in the egg white and almond extract and Amaretto
  4. Divide in half and shape each piece into a sausage, about 20cm long, 5cm wide and 1.5cm deep. Put on a lightly greased baking tray and bake in the oven for half an hour.
  5. Cool for 5-10 minutes then cut on the diagonal into about 30 slices. Place back on the baking tray, cut side up, and cook for a further 10-20 minutes until golden and crisp.
  6. Allow to cool on a wire rack completely before sealing in an airtight container.
  7. For the dipping sauce: Put the chocolate into a food processor and blitz until you have gravel-like pieces
  8. In a pan warm the cream and the sugar and once combined mix in the chocolate and the espresso until you have a lovely thick glossy sauce. If you want it slightly thinner add a glug more cream. Pour into little kilner jars or, if eating straight away, into a little bowl!