Chocolate Almond Biscotti
Chocolate Almond Biscotti are crunchy, twice-baked Italian cookies featuring toasted almonds and rich chocolate chunks. These classic cookies deliver the perfect balance of nutty crunch and chocolatey sweetness, ideal for dunking in coffee or enjoying as a satisfying snack.
- Prep Time: 15 minutes
- Cook Time: 50–60 minutes (two bakes)
- Total Time: 1 hour 15 minutes
- Yield: About 24 biscotti
- Category: Dessert, Cookie, Italian
- Method: Baking, twice-baking
- Cuisine: Italian, Baking
- Diet: Vegetarian
Ingredients
¾ cup (about 110g) blanched whole almonds
2/3 cup sugar
2 large eggs
1 tsp pure vanilla extract
1 tsp baking powder
¼ tsp salt
1 ¾ cups all-purpose flour
2/3 cup (about 110g) chopped chocolate or chocolate chips
Instructions
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Preheat oven to 350°F (175°C). Line baking sheet with parchment.
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Toast almonds 8–10 minutes until fragrant and lightly browned; cool and roughly chop.
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Whisk sugar, eggs, and vanilla in a large bowl until combined.
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Whisk flour, baking powder, and salt separately; gradually add to wet ingredients until dough forms.
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Fold in toasted almonds and chopped chocolate.
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Shape dough into a 12-inch long, 2–3 inch wide log on baking sheet.
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Bake 25–30 minutes until firm and lightly golden; cool 10 minutes.
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Reduce oven to 325°F (165°C).
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Slice log diagonally into ½-inch thick pieces; place cut side down on baking sheet.
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Bake 10–15 minutes per side until dry and crisp.
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Cool completely before storing.
Notes
Use a mix of nuts like hazelnuts or pistachios for variety.
Substitute white chocolate for a different flavor.
Add cinnamon or espresso powder for a spiced twist.
Add orange zest for citrus notes.
Gluten-free flour blends work as substitutes.
Flax or chia eggs can be used but may alter texture.
Find it online: https://justsosavory.com/chocolate-almond-biscotti/
