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Baked Chocolate Almond Biscotti

A delightful combination of chocolate, almonds, and a crunchy texture, perfect for sharing with friends or enjoying with coffee.
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Prep Time 20 minutes
Cook Time 50 minutes
Total Time 1 hour 10 minutes
Servings: 20 pieces
Course: Dessert, Snack
Cuisine: Italian
Calories: 85
Ingredients Method Notes

Ingredients
  

Dry Ingredients
  • 2.25 cups all-purpose flour
  • 1/3 cup unsweetened cocoa powder
  • 1 tsp baking powder
  • 1/4 tsp kosher salt
Wet Ingredients
  • 3/4 cup granulated sugar
  • 1/2 cup unsalted butter, softened
  • 2 large eggs
  • 1 tsp pure vanilla extract
Additions
  • 3/4 cup whole almonds, roughly chopped Choose fresh, firm almonds for best texture.
  • 4 oz semisweet chocolate, melted, for drizzling Let cool slightly before drizzling.

Method
 

Preparation
  1. Preheat your oven to 350°F and line a baking sheet with parchment paper.
  2. In a mixing bowl, beat together the sugar and softened butter until light and fluffy.
  3. Add the eggs one at a time, ensuring each is mixed well before adding the next, then stir in the vanilla.
  4. In a separate bowl, whisk together the flour, cocoa powder, baking powder, and salt.
  5. Gradually mix in the dry ingredients into the wet ingredients to form a soft dough, then fold in the chopped almonds.
Baking
  1. Shape the dough into a log about 12 inches long and 4 inches wide on the prepared baking sheet.
  2. Bake for 28 to 30 minutes until firm to the touch.
  3. Cool the log on the pan for 15 minutes, then slice diagonally into 1/2-inch thick pieces.
  4. Arrange slices cut-side down back on the baking sheet and bake for 10 minutes, then flip and bake for another 8 to 10 minutes.
  5. Allow biscotti to cool fully before drizzling with melted chocolate.
  6. Let the chocolate set for about 15 minutes before enjoying.

Notes

Store biscotti in an airtight container at room temperature for up to 2 weeks. They can also be frozen for up to 3 months.