Imagine a perfect companion to your morning espresso or afternoon tea - a crunchy, chocolatey biscotti that delivers a symphony of rich cocoa and toasted almond flavors in every single bite. These homemade Italian cookies aren't just a treat; they're an experience that will transport you straight to a charming café in Venice, where tradition meets irresistible indulgence. Whether you're a baking novice or a seasoned home chef, this chocolate almond biscotti recipe promises to elevate your baking game and impress everyone who takes a nibble.
Prep Time: 20 mins
Cook Time: 30 mins
Total Time: 50 mins
Cuisine: Italian
Serves: 24 biscotti
Ingredients
- 1 cup sliced almonds
- 2 cups all-purpose flour
- 1 cup sugar
- 1/2 cup unsweetened cocoa powder
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 3 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup chocolate chips
Instructions
- Preheat the oven to 350°F (175°C). Line a large baking sheet with parchment paper or a silicone baking mat.
- In a large mixing bowl, whisk together the flour, sugar, cocoa powder, baking powder, and salt until well combined.
- In a separate bowl, beat the eggs and vanilla extract until smooth and slightly frothy.
- Pour the egg mixture into the dry ingredients and mix until a sticky dough forms. Fold in the sliced almonds and chocolate chips, ensuring they are evenly distributed throughout the dough.
- Divide the dough into two equal portions. Shape each portion into a long, flat log about 12 inches long and 3 inches wide on the prepared baking sheet. Smooth the tops and sides with slightly wet hands to create an even shape.
- Bake the logs for 25-30 minutes, or until they are firm to the touch and slightly cracked on top.
- Remove from the oven and let cool on the baking sheet for 10 minutes. Reduce oven temperature to 325°F (160°C).
- Using a sharp serrated knife, carefully slice the logs diagonally into 1/2-inch thick pieces.
- Arrange the biscotti slices cut-side down on the baking sheet and return to the oven. Bake for an additional 10-15 minutes, flipping them halfway through, until they are crisp and dry.
- Transfer biscotti to a wire rack and let cool completely. They will continue to crisp up as they cool.
- Optional: For extra indulgence, melt additional chocolate chips and drizzle over the cooled biscotti or dip one end of each cookie in melted chocolate.
- Store in an airtight container at room temperature for up to 2 weeks.
Tips
- Use room temperature eggs for better dough consistency
- Wet your hands slightly when shaping logs to prevent sticking
- Ensure your biscotti are completely cool before storing to maintain crispness
- For extra flavor, toast your almonds lightly before adding to the dough
- Use a sharp serrated knife when slicing to get clean, even cuts
- Don't overbake - biscotti should be crisp but not burnt
- Experiment with different mix-ins like dried cranberries or orange zest for variety
- Store in an airtight container to maintain texture for up to two weeks
Nutrition Facts
Calories: 150kcal
Carbohydrates: 18g
Protein: 4g
Fat: 8g
Saturated Fat: g
Cholesterol: 30mg
