Chocolate Almond Biscotti

Chocolate Almond Biscotti is a classic Italian cookie known for its crisp texture, rich chocolate notes, and irresistible nuttiness from toasted almonds. Biscotti, meaning “twice-baked,” yields a unique crunchy texture that makes it ideal for dipping into hot beverages like espresso, cappuccino, coffee, tea, or hot chocolate.

This biscotti has a deep cocoa flavor, beautifully balanced with a hint of vanilla and the warm crunch of almonds. Whether enjoyed plain or dipped in melted chocolate, it feels elegant yet comforting — a treat that elevates everyday coffee time into something special.

Why I Love This Recipe

I adore this recipe because:

• The texture is perfect — crispy, crunchy, yet not rock-hard.
• The rich chocolate flavor feels indulgent, yet the recipe is simple and made with pantry ingredients.
• It feels like a café-style treat but is easy enough to prepare at home.
• Biscotti stores extremely well — making it perfect for gifting, travel, or meal prepping snacks.
• It pairs beautifully with tea, coffee, or even a dessert wine like Vin Santo.

One batch makes your kitchen smell like a bakery — warm, chocolatey, nutty, and absolutely divine.

Why You Must Try This Dish

This Chocolate Almond Biscotti is worth trying because:

• It’s versatile — enjoy it plain, glazed, dipped in chocolate, or sprinkled with sea salt.
• It’s a great beginner-friendly baking project with impressive results.
• Perfect for holidays, gifting, cookie boxes, or cozy evenings.
• Once you make biscotti at home, you’ll never go back to store-bought — it’s that good.

If you love coffee or chocolate, this is a must-bake recipe!

Recipe Details

Feature	Details
Prep Time	15 minutes
First Bake	25–30 minutes
Second Bake	10–15 minutes
Total Time	50–60 minutes
Servings	18–22 biscotti
Calories	~130 per biscotti
Cuisine	Italian
Course	Dessert / Snack / Tea Time

Ingredients

Dry Ingredients

• 2 cups all-purpose flour
• ⅓ cup unsweetened cocoa powder
• 1 teaspoon baking powder
• ¼ teaspoon salt

Wet Ingredients

• ¾ cup granulated sugar
• 2 large eggs
• 4 tablespoons unsalted butter, softened
• 1 teaspoon vanilla extract
• ½ teaspoon almond extract (optional but recommended)

Mix-Ins

• 1 cup toasted almonds, roughly chopped
• ½ cup chocolate chips (optional)

Optional Topping

• Melted dark chocolate for dipping
• Sea salt flakes or crushed almonds for garnish

Cooking Directions Overview

1. Mix dry ingredients.
2. Beat wet ingredients.
3. Combine the mixtures and add almonds.
4. Shape into logs and bake.
5. Slice and bake again to crisp.

Step-by-Step Preparation Method

Step 1: Preheat and Prepare

Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.

Step 2: Mix Dry Ingredients

In a bowl, whisk together:

• Flour
• Cocoa powder
• Baking powder
• Salt

Step 3: Beat Wet Ingredients

In another bowl, use a mixer to beat:

• Sugar + butter until fluffy
• Add eggs one at a time
• Stir in vanilla and almond extract

Step 4: Form Dough

Gradually fold in dry ingredients until dough forms. Add toasted almonds and chocolate chips.

If dough feels sticky, chill for 10–15 minutes.

Step 5: Shape and Bake

Divide dough in half. Shape each portion into a long log (about 10–12 inches long and 2–3 inches wide).

Bake 25–30 minutes until firm.

Step 6: Slice

Cool for 10 minutes, then slice diagonally into ½–¾ inch thick pieces.

Step 7: Second Bake

Lay slices cut-side up and bake an additional 10–15 minutes, flipping halfway until crisp.

Cool completely — it crisps more while cooling.

How to Serve

Serve:

• With coffee, cappuccino, or espresso
• With hot chocolate or chai tea
• As a crunchy dessert dipped in chocolate
• As part of a dessert platter, cookie box, or charcuterie board

For extra luxury, dip half the biscotti in melted dark chocolate and sprinkle with sea salt or nuts.

Recipe Tips

• Toast the almonds first — it enhances flavor.
• Let biscotti cool before slicing to prevent crumbling.
• Longer baking yields crispier biscotti; shorten bake for softer texture.
• Store after fully cooling to avoid sogginess.

Variations

Version	Additions/Substitutions
Mocha Biscotti	Add 1 tablespoon instant espresso powder.
Chocolate Orange	Add orange zest and replace almond extract with orange extract.
Double Chocolate	Add white chocolate chips and dip in dark chocolate.
Hazelnut Biscotti	Swap almonds for hazelnuts.
Holiday Spice	Add cinnamon, nutmeg, and cardamom.
Vegan Version	Use flax eggs and vegan butter.

Freezing & Storage

Storage Method	Duration
Room Temperature	2–3 weeks in an airtight container
Refrigerator	Not recommended — may soften
Freezer (baked)	Up to 3 months
Freezer (unbaked dough logs)	Up to 2 months

Special Equipment Needed

• Hand or stand mixer
• Baking sheet
• Serrated knife
• Parchment paper
• Cooling rack

FAQ

Q: Why did my biscotti crumble while slicing?
Let it cool 10–15 minutes before cutting and use a serrated knife.

Q: Can biscotti be made soft instead of crunchy?
Yes — reduce the second bake time.

Q: Can I use whole wheat flour?
Yes, but biscotti will be denser.

Q: Can I skip the chocolate chips?
Absolutely — almonds alone are delicious.

Conclusion

Chocolate Almond Biscotti is a delightful, elegant treat combining rich cocoa flavor with crunchy almonds. Its crisp texture and long shelf-life make it perfect for gifting, meal prep, or enjoying alongside your daily cup of coffee. Simple, versatile, and deeply satisfying — once you try homemade biscotti, you’ll want to bake it again and again.