Chocolate Chia, Pinenut & Cointreau Biscotti



This recipe epitomises decadence and indulgence!! Combining ingredients such as  chocolate, pinenuts and Cointreau would certainly indicate that you enjoy being a little extravagant in the kitchen. The most difficult part of this recipe is in gathering enough will power not eat the raw ingredients!

These chocolate Biscotti are light on sweetness and super delicious on taste!

Makes: 18 biscuits.

Completion time: 35 minutes

This recipe details how to make these biscuits using a Thermomix and standard mixer.

What you will need:

70 grams unsalted butter

1 1/2 cups plain flour

3 tbs Cocoa

1 tbs Vanilla essence

3 eggs

150 grams sweetened condensed milk

30ml Cointreau Liqueur

2 tbs Chia seeds

1 tbs Pinenuts

To finish the biscuits:

1 tbs chia seeds (to decorate)

1 tbs pinenuts (to decorate)

How to prepare:

Preheat the oven at 180 degrees Celcius.

Recipe using the Thermomix

Add the butter into the mixing bowl.

Speed 5 for 5 seconds.

Add the flour, coccoa, eggs, vanilla essence, condensed milk, and Cointreau to the mixing bowl.

Speed 4 for 10 seconds.

Scrape down the sides. Reverse blade, speed 3 for 1 minute.

Add the Chia seeds and pinenuts. Reverse blade, Speed 3 for 10 seconds.

Recipe using a standard mixer

Add the butter, eggs and condensed milk into the bowl. Mix until all of the ingredients have combined.

Sift in the flour, coccoa and mix further for a minute.

Add the cointreau, vanilla essence, pinenute and chia seeds and mix on medium speed for a further minute, until the biscotti / biscuit mix well blended.


Line a biscuit tray with baking paper.

Individually hand roll a large spoonful of biscotti mix and place onto the baking paper. These cookies grow very little during the baking process, therefore you only need to allow 2cm spacing between the cookies.

Finish with a few additional pinenuts and chia seeds.

Bake in the oven for 18 minutes.


Store in an airtight contained for up to 1 week.



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