Almond Chocolate Biscotti

February 18, 2016
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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.

Makes: 20 biscotti

  • 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.

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