< Back to all

Coffee and Caramel Biscotti

Shara Burger | From The Kitchen

As South Africans we are rather partial to a twice baked biscuit, otherwise known as a rusk. But, we are not alone in our passion for dry, hard, crunchy double cooked crackers.  

The Italians have a similar, but more sophisticated version: the biscotti. The word biscotti comes from the Latin biscoctus which actually means twice baked or cooked! The Italians tend to enjoy their crunchy biscuit with a mulled wine whereas we have a preference towards a steaming cup of coffee. 

Other than the accompanying drink and perhaps the shape, rusks look more log-like while biscotti are thinner and more oval, they are really very similar. Both equally delicious and can be enjoyed any way you like! 


  • 125 g  butter 
  • 1 cup white sugar 
  • 2 eggs 
  • 1 tablespoon instant coffee powder 
  • 5 ml vanilla essence 
  • 2 cups flaked almonds 
  • 1 cup  caramel chocolate chips 
  • 2 cups cake flour 
  • 10 ml baking powder 


  • Preheat the oven to 180ᵒC. 
  • In a stand mixer, combine the butter and the sugar. 
  • Using the paddle attachment, cream the butter and sugar at high speed until pale yellow in colour. 
  • Add the eggs and mix again at high speed for another 1 minute. 
  • Add the vanilla essence and coffee powder and mix until well combined. 
  • Add the flaked almonds and mix. 
  • Add the caramel chocolate and mix. 
  • Sift the flour and baking powder together in a separate bowl. 
  • Add the sifted flour and baking powder to the butter mixture. 
  • Gently mix on low speed until the mixture forms a soft, sticky dough. 
  • Turn out the dough onto a clean work surface dusted with flour. 
  • Gently knead the dough, dusting with extra flour, until it forms a smooth ball. 
  • Divide the ball in half an roll each half into a sausage. 
  • Lay the sausages out on a greased baking tray and flatten the tops. 
  • Bake for 30 minutes or until the top of the biscotti feels springy to the touch. 
  • Once baked, remove from the oven and allow the biscotti to cool. 
  • Once cold, carefully cut the biscotti into fingers and layout on a baking tray. 
  • Dry the biscotti in the oven at 120ᵒC for about 2 hours or until dry to the touch. 
  • Once the biscotti has dried and cooled, store in an airtight container. 





View rates & promotions >

Find Us

We’d love to have you join the family.

Sign up for exclusive access to early bird promotions and other exciting offers, news and updates.

Booking Terms & Conditions

Rates are quoted in South African Rand (ZAR) and include VAT. Rates are reviewed quarterly and are subject to change.


Bookings can be held as provisional for up to 14 days, after which the booking is required to release or confirm. A 20% refundable deposit is required to confirm the booking.


Once confirmed with a 20% deposit, the booking is held on a status of ‘confirmed with refundable deposit’ until any of the following becomes true:

  • The booking is cancelled in writing by the agent.
  • Another request is received with overlapping dates. At such a time, the 20% refundable deposit shall be required to be converted
  • into a 20% non-refundable commitment fee. At this stage, the booking status changes to ‘confirmed with commitment.’ • In such an event, Tanda Tula will contact the client and give them the option to either confirm with the non-refundable
  • commitment fee or reschedule their dates, or, failing that, to release the booking.
  • At 60 days prior to arrival, when the full payment is due, the booking status changes to ‘confirmed with full-payment.’

Final payment is due 60 days prior to arrival. Any outstanding balance on the total reservation value shall be required to be settled at 60 days prior to arrival.

All refundable deposits, commitment fees and full payments are held in a separate call account and do not become part of the operational cash flow until the guest has stayed.

The amount stated on the invoice is what must be received by Tanda Tula nett of bank charges.


Cancellations must be received and acknowledged by Tanda Tula in writing.

‘Confirmed with refundable deposit’: bookings carry no cancellation fees up to 61 days prior to arrival.

‘Confirmed with commitment’ or ‘Confirmed with full-payment’: in the event of any reservation being cancelled after Tanda Tula has issued a confirmation, for any reason other than a WHO-recognised pandemic that impacts the booking, the following cancellation fees will apply:

  • ‘Confirmed with commitment’: if cancelled more than 60 days prior to arrival, the cancellation fee shall be equal to the 20% non- refundable commitment fee.
  • ‘Confirmed with full-payment’: if cancelled between 60 days prior to arrival, the full reservation value is forfeited.

All cancelled bookings that qualify for a refund, will be refunded less a handling fee valued at 5% of the refund amount.


Tanda Tula will allow postponement of a booking for up to 12 months, if travel is cancelled with a commitment fee or 60 days or less prior to arrival due to a WHO-recognised pandemic directly impacting the guests’ ability to travel (e.g. lockdown, no flights, guest not allowed to board a flight, guest falls ill due to a pandemic and unable to travel).

In the event of a WHO-recognised pandemic directly impacting the ability of Tanda Tula to meet its obligations with respect to the booking, all monies received, including the commitment fee, will be fully refunded (e.g. lockdown in RSA, government restrictions on trade).

Any refund is given at the discretion of Tanda Tula management and will be charge a handling fee valued at 5% of the refund amount.

All travellers are advised to take out fully comprehensive travel insurance with ‘cancellation for no reason’. This insurance must be able to fully cover cancellation of travel fewer than 60 days prior to arrival.

The Terms and Conditions are subject to change without notice.