Chocolate Almond Biscotti

Chocolate Almond Biscotti


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Chocolate Almond Biscotti is perfect if you are looking for something to dip in your tea or coffee. This Biscotti is dotted with chocolate chunks and almond pieces and its crispy and crunchy texture is sure to tantalize the taste buds! While one can add dry fruits to Biscotti, but it is only going to make it chewy, so if you want your Biscotti to be crunchy and crispy then you should add nuts like almonds instead of dry fruits. Since these are double-baked therefore they turn completely crispy and have a longer shelf life in comparison to regular cookies.

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Time needed

15 min preparation + 25 min cooking

Serving Size / Yield

12-18 servings


  • 1 cup blanched whole almonds
  • 2/3 cup sugar
  • 2 eggs
  • 1 teaspoon vanilla extract
  • 1 teaspoon salt
  • 2 cups flour
  • ½ cup chocolate chunks or chips

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Preheat the oven to 350 degrees.

Toast the almonds until lightly brown and then chop and set aside. Use an electric mixer to beat the sugar and eggs until it turns in to a fluffy mixture. Pour in the vanilla extract and set aside. Use a large bowl to combine the flour, salt and baking powder.

Combine the two mixture together until it becomes a dough mixture. Now, mix the chocolate chunks and chopped almonds into it. Roll the dough into a log shape and then place in the oven for 25 minutes. Let it cool down before slicing the Biscotti log. Place the individual slices back in the oven and bake for a further 8-10 minutes. Allow to cool and store in an airtight container.

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