Biscotti with Almonds and Chocolate
on Jun 20, 2022, Updated Jun 28, 2024
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Biscotti cookies are an Italian classic that are twice baked, easy to make and dipped in chocolate – need I say more?!
This recipe is for a chocolate chip and almond biscotti that is dipped in chocolate at the end. These baked goodies are crunchy and hard which makes them perfect to dip in milk, tea or coffee.
Biscotti originally came from the Tuscan city of Prato, Italy. Did you know these long, crisp cookies are actually baked twice? The first time the dough is formed into logs, baked, cooled, then sliced diagonally into oblong shaped cookies and finally baked again. By baking biscotti twice, you end up with a really great crunchy texture that tastes delicious plain or dipped in a hot drink.
These cookies make a great homemade gift for your favorite teacher or birthday gift for a friend because they stay fresh longer than soft cookies and they don’t break very easily.
There are lots of different variations (like my almond version) and mix-ins you can add when making biscotti cookies. You can add chocolate chips, almonds, fruit zest, cranberry or orange. The options are endless and it is fun to experiment with different ingredients.
Table of Contents
Why You’ll Love This Recipe
- These cookies store for a long time so you can make them once and enjoy them for a while!
- Their crunchy texture is perfect for dunking in your favorite beverages.
- They’re delicious!
Ingredients
- Almonds: some of the almonds are going to be chopped up and added to the cookies at the end with the chocolate chips and some are going to be processed into a flour, the addition of the ground almonds helps with biscotti’s wonderfully crunchy texture.
- Flour: we’re using all-purpose flour here, I know that gluten free baking blend flours work well for this recipe too.
- Egg and Butter
- Sugar
- Chocolate chips
See the recipe card below for full information on ingredients and quantities
How to Make Biscotti
Step #1. Start by chopping a few of the almonds and saving them for later (they’ll be the chunks in the cookies!). Finely process the rest of the almonds into a homemade almond flour, add your flour and other ingredients to the finely ground almonds.
Step #3. Bake in a “loaf” shape, cool, slice, and then bake AGAIN! Baking the cookies twice is part of their characteristic crunch and texture.
Step #2. Whip up your eggs well and add the butter. Fold the dry ingredients into the whipped eggs. Add your “additions” in our case, chocolate chips and chopped toasted almonds.
Step #4. Enjoy or dip the ends in more chocolate.
Recipe FAQs
Biscottis will stay fresh much longer than other softer cookies. When they are stored in an airtight container they should last for a few weeks. Store at room temperature for best results.
They are hard and crunchy because they are baked two times. The second bake is what makes them extra hard and crispy. This features makes them the perfect dipping cookie.
Biscotti actually freezes really well. If you make a large batch you can absolutely store some in an airtight container in the freezer to enjoy at a later date.
More Cookie Recipes to Consider
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Biscotti with Almonds and Chocolate
Ingredients
- 1 ¼ cups whole almonds lightly toasted, divided (see notes for toasting tips)
- 1 ¾ cups all purpose flour
- 2 teaspoons baking powder
- ¼ teaspoon salt
- 2 eggs
- 1 cup granulated sugar
- 4 tablespoons butter melted
- 1 teaspoon vanilla
- ½ cup chocolate chips
- 1 egg beaten for an egg wash
- Extra chocolate for dipping, optional
Instructions
- Heat your oven to 325 degrees F.
- Draw 2, 8×3 inch rectangles on a piece of parchment paper spaced a few inches apart Place the parchment paper, drawn side down, on a rimmed baking sheet.
- Pulse 1 cup of the toasted almonds in food processor until coarsely chopped and remove from food processor. Set aside.
- Add the remaining almonds to the food processor and process until finely ground.
- Add the flour, baking powder and salt to the food processor.
- Process until combined and remove from the food processor.
- Add 2 eggs to the empty processor and process until light in color and doubled in size. 3-4 minutes
- Add the sugar to the eggs, 1/4 of a cup at a time, pulsing well in between each addition.
- Add melted butter and vanilla pulse to mix.
- Place egg mixture in a large bowl and add half of the flour mixture.
- Carefully fold in flour until just combined.
- Add remaining flour, almonds and chocolate chips and fold until combined.
- Divide flour in half and shape into loaves using marked parchment paper as a guide.
- Brush tops with egg wash.
- Bake 25-30 minutes or until deeply golden.
- Let loaves cool on baking sheet 30 minutes.
- Once cool, cut on a cutting board with a serrated knife. Cut on a bias (on a diagonal) and ½ inch thick.
- Place on a wire cooling rack that is inside a baking sheet and place the cut pieces of cookie on the wire rack, cut side down.
- Bake another 35 minutes flipping over halfway through baking.
- Allow the cookies to cool and then enjoy!
- You can dip the end of each piece of biscotti in melted chocolate if you would like too (or drizzle it over the top!) it’s pretty and tastes good but it’s optional.
Video
Notes
- You can toast the almonds in the oven or in a skillet on the stove top. To toast them in the oven, just preheat your oven a little early and add them to a rimmed baking sheet. Let them cook in the hot oven for 10-12 minutes or until they start to look a little golden and smell good. To toast them on the stove top, add them to a dry skillet and toast over medium heat, stirring very often until they start to get golden in color. Let them cool 5 minutes before using.
- You can use any kind of chocolate chips that you like or have on hand. I really like mini semi-sweet chocolate chips for this recipe.
- Keep your additions (like the almonds and chocolate) on the smaller side to make slicing the cookies easier.
- Store your biscotti in air-tight container. They will keep for several weeks.
