Cocoa Bomb Chocolate Whiskey Semolina & Almond Biscotti

Cocoa Bomb Chocolate Whiskey Semolina & Almond Biscotti

Cocoa Bomb Chocolate Whiskey Semolina & Almond Biscotti 

Prep time 15 minutes 

Bake time 45-55 minutes

Yields 12-16 cookies


Cookie dough 

1/2 cup melted butter (10-15 seconds in the microwave) 

1 cup sugar 

3 eggs 

1 teaspoon vanilla 

Pinch of salt 

2 tablespoons Heritage Distilling Cocoa Bomb Chocolate Whiskey 

1 cup sliced almonds 

1/2 cup semolina flour 

2 3/4 cups flour 

1 teaspoon baking powder 


Optional: 10 ounces melted dark chocolate for dipping

  1. Preheat oven to 325 degrees F. Cream the butter, sugar, and eggs until light and creamy, about 2-3 minutes. 
  2. Add vanilla, Cocoa Bomb Chocolate Whiskey, and salt. Mix to incorporate. 
  3. Add almonds, flours, and baking powder. Mix until well combined, but don’t over mix. 
  4. Line a baking sheet with parchment, and turn the dough out onto the sheet. Pat gently to form one long loaf of dough roughly 14-16 inches long and 5-6 inches wide. Bake 30 minutes. 
  5. Remove the loaf and allow to cool 5-6 minutes before using a long knife to cut the loaf gently into 12-16 cookies. 
  6. Lay each cookie on its side and bake another 20 minutes, flipping the cookies midway through. 
  7. Cool completely to achieve that signature crisp crunch. The centers will be a bit soft if eaten warm. These are perfect for dunking in coffee, tea, or hot chocolate! 
  8. Optional: Melt the chocolate in 30 second bursts and gently dip half the biscotti into it lengthwise. Flip the biscotti chocolate side up onto a sheet tray, and allow the chocolate to set.

This tasty treat would make a great gift idea for those Holiday party hosts, or a co-worker in the Secret Santa. 

Thanks to Danielle from Rustic Joyful Foods for creating this tasty treat! We wouldn't mind dipping this into a Cocoa Bomb Coffee or Hot Chocolate all winter long!

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