Almond Chocolate Biscotti

February 18, 2016
5 Ratings
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  • Makes 20 Biscotti
Author Notes

The chocolate in these biscotti is given a boost with a little coffee right in the batter and the roasted almonds and chocolate are a dream together. —

What You'll Need
  • 1 cup slivered and blanched almonds
  • 1 cup semi-sweet chocolate chips
  • 1 cup granulated sugar
  • 1 cup brown sugar, packed
  • 2 eggs
  • 1 teaspoon pure vanilla extract
  • 2 tablespoons strong, dark coffee, room temperature
  • 1/4 cup cocoa powder
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1 3/4 cups all-purpose flour
  1. Heat dry frying pan on medium-high and toast almonds for 2-3 minutes stirring constantly, until they start to turn slightly golden and aromatic.
  2. Allow almonds to cool to room temperature.
  3. In a mixing bowl, beat the brown and white sugar with the eggs on high until they become thick and start to lighten in color (about 4-5 minutes).
  4. Add vanilla extract and beat to incorporate.
  5. Add coffee and beat to incorporate.
  6. Gently stir in cocoa powder until completely incorporated.
  7. Next, add the baking powder, salt and flour, a little at a time, and stir until well combined.
  8. Finally, fold the almonds and chocolate chips into the mixture.
  9. Preheat oven to 350°F.
  10. Transfer dough to floured surface and form into a log that is about 12" x 4".
  11. Place log on baking sheet lined with parchment paper and bake for 25-30 minutes until firm.
  12. Allow log to cool for 10-15 minutes.
  13. Reduce temperature of oven to 315°F.
  14. Cut log into slices of about ½ inch thick along a diagonal.
  15. Place slices on their sides on the baking sheet and bake for 8-9 minutes.
  16. Turn over slices and bake on other side for 8-9 minutes.
  17. Remove to wire rack and allow to cool.

See what other Food52ers are saying.

  • Katherine Varela
    Katherine Varela
  • Ross in PSP and ATL
    Ross in PSP and ATL
  • CBaker

6 Reviews

CBaker February 9, 2021
Curious as to whether this recipe has been corrected or not since it was published? Putting the ingreds by weight will help and make it much more precise.
I'd definitely replace the liquid coffee with a 1/2 teaspoon of instant espresso powder.
I would never slice a log this rich -compared to classic biscotti recipes- so soon after baking. It has to sit for a good couple of hours or even overnight until completely set.
I'm sure the recipe as is would make a tasty drop cookie though ;)
Katherine V. October 12, 2020
This is really a shame, the dough tasted amazing, but it's just too sticky and is hard to work with. There's too much moisture in this recipe, the bake time/temp does not bake the biscotti through, they were still sticky and gooey after their second 8-9m (315F) bake. I put them back in for a third bake (triscotti?), hopefully, they're baked through this time and I didn't just waste a bunch of ingredients.
arlenesarner December 21, 2019
Terrible recipe -messy, unworkable dough. There is no way you can deal and transfer one long log without it falling apart completely. Make two logs. Even after the first bake most of the cookies stuck to the silpat mat and fell apart. So many better recipes out there for chocolate almond biscotti. Try David Leibovitz's recipe.
Ross I. May 7, 2017
This didn't work out very well for me. Things seemed to be going along fine, until I took it out from the oven for the cuts. Looked good, but when I cut it, the inside was like a chocolate glue that stuck to the knife...tried both seated and straight edged. I battled through it and did the first bake of the sliced pieces and they never got dry...just a gooey chocolate mess. A great tasting mess, but nothing that could ever pass as a biscotti. I reread the recipe and I don't think I missed anything, so I'm not sure where it all went wrong. I hope others had better luck. May 8, 2017
I'm sorry that the recipe didn't work out for you. Sounds like perhaps a longer waiting time between the first bake and cutting into individual biscuits might have helped. It occurs to me now that different types and sizes of chocolate chips might respond differently in the recipe too. I might try varying them and see if I can't tighten up the instructions to avoid issues like this. Thanks so much for the feedback!
Ross I. May 8, 2017
After they sat on the counter and were completely cooled. They might need to completely cool before they can be sliced and then baked, again. But you're was the chocolate chips. After the chocolate re-hardened, everything else was baked through. I'd maybe try 1/2 the qty of chocolate chips...or maybe those mini-chips. Tasted great, even if they looked funky. :-)