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Photo of Cacao and almond biscotti by WW

Cacao and almond biscotti

Points® value
Total Time
1 hr 5 min
20 min
45 min


Plain flour

¾ cup(s), (110g)

Cacao powder

2 tbs

Baking powder

½ tsp

Caster sugar

¼ cup(s), (55g)

Granulated stevia sweetener

1½ tbs

Cacao nibs

2 tbs, (40g)

Raw almonds

¼ cup(s), (40g)


1 medium, lightly beaten

Egg white

1 medium


  1. Preheat oven to 180°C. Line a baking tray with baking paper. Sift flour, cacao and baking powder into a medium bowl. Add sugar, stevia, nibs and almonds. Stir in egg and egg white until combined (mixture may be a little sticky).
  2. Turn mixture onto a lightly floured surface and shape into a 24cm log. Transfer to prepared tray and flatten to 6cm wide. Bake for 20-25 minutes or until firm (roll may crack slightly on top during cooking). Set aside to cool.
  3. Reduce oven to 160°C. Using a sharp serrated knife, cut log diagonally into 5mm-thick slices. Place slices on same tray in a single layer. Bake for 10 minutes. Turn and bake for a further 5-10 minutes or until crisp. Transfer to wire racks to cool.


TIP: Stored in an airtight container in a cool place, these biscuits will last up to 2 weeks.