Chocolate Almond Biscotti Recipe

Prep Time 20 mins
Cook Time 45 mins
Rest Time 30 mins
Total Time 1 hr 35 mins
Cooking Method:
Cuisine:
Courses: ,
Difficulty: Intermediate
Cooking Temp: 180  C
Servings: 20
Best Season: All Seasons
Description

This Chocolate Almond Biscotti recipe delivers perfectly crisp, twice-baked Italian cookies packed with rich cocoa flavor and crunchy almonds. Ideal for dipping in coffee or tea, these biscotti are easy to make, long-lasting, and perfect for gifting or everyday indulgence.

Ingredients
    For the Biscotti Dough
  • 2 cups all-purpose flour (sifted)
  • 0.5 cup unsweetened cocoa powder
  • 1 cup granulated sugar
  • 1 tsp baking powder
  • 0.25 tsp salt
  • 3 large eggs (room temperature)
  • 1 tsp vanilla extract
  • 0.5 cup whole almonds (lightly toasted)
  • 0.5 cup dark chocolate chips
  • 0.5 cup unsalted butter (melted and cooled)
    • Optional Chocolate Drizzle
  • 0.5 cup dark chocolate (melted)
  • 1 tsp vegetable oil
Instructions
    Prepare the Dry Ingredients
  1. 1
    In a large mixing bowl, whisk together the flour, cocoa powder, sugar, baking powder, and salt. Make sure everything is evenly combined to avoid lumps in the dough.
    2. Mix the Wet Ingredients
  2. 2
    In another bowl, beat the eggs, then add vanilla extract and melted butter. Mix until smooth and slightly thickened.
    3. Form the Dough
  3. 3
    Gradually add the wet mixture into the dry ingredients. Stir gently until a sticky dough forms. Fold in the toasted almonds and chocolate chips, ensuring they are evenly distributed.
    4. Shape the Dough Logs
  4. 4
    Lightly flour your hands and divide the dough into two equal portions. Shape each portion into a log about 25 cm long and place them on a lined baking tray, leaving space between them.
    5. First Bake
  5. 5
    Bake in a preheated oven at 180°C for 25–30 minutes until the logs are firm and slightly cracked on top. Remove from the oven and let them cool for 20–30 minutes.
    6. Slice the Biscotti
  6. 6
    Using a sharp knife, cut the logs diagonally into 1.5 cm thick slices. Be gentle to prevent breaking.
    7. Second Bake (The Signature Crisp)
  7. 7
    Lay the slices flat on the baking tray and bake again at 160°C for 10–15 minutes per side, turning halfway through. This step gives biscotti their classic crunch.
    8. Optional Chocolate Drizzle
  8. 8
    Once completely cooled, drizzle melted chocolate over the biscotti using a spoon or piping bag. Let it set before serving.
Note
  • For extra flavor, lightly toast the almonds before adding them to the dough.
  • Biscotti should be dry and crunchy; adjust second baking time based on your preferred crispness.
  • Store in an airtight container for up to 2 weeks.
  • You can replace almonds with pistachios or hazelnuts for variation.
  • Use halal-certified chocolate to ensure the recipe remains permissible.
Keywords: crunchy, easy, homemade, bakery-style, tea-time
Read it online: https://petitepanini.com/recipe/chocolate-almond-biscotti-recipe/