Chocolate Almond Biscotti
Indulge in the perfect balance of rich chocolate and nutty almond flavors with this Chocolate Almond Biscotti recipe, a luxurious twist on the classic Italian treat. These twice-baked cookies feature a velvety blend of cocoa powder and semi-sweet chocolate chips, complemented by crunchy chopped almonds for a delightful textural contrast. Infused with hints of vanilla and almond extract, each slice boasts a deep, aromatic sweetness that pairs beautifully with coffee, tea, or even a glass of milk. Ideal for gifting or serving at your next gathering, this easy-to-make recipe yields perfectly crisp biscotti with a gorgeous bakery-style finish. Whip up a batch today for a delectable homemade dessert!
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Recipe Information
Ingredients
- 2 cups all-purpose flour
- 0.5 cup unsweetened cocoa powder
- 0.75 cup granulated sugar
- 1 teaspoon baking powder
- 0.25 teaspoon kosher salt
- 3 large eggs
- 1 teaspoon vanilla extract
- 0.25 teaspoon almond extract
- 4 tablespoons unsalted butter, melted
- 0.75 cup chopped almonds
- 0.5 cup semi-sweet chocolate chips
Instructions
Preheat your oven to 350°F (175°C) and line a large baking sheet with parchment paper or a silicone baking mat.
In a large bowl, whisk together the all-purpose flour, cocoa powder, granulated sugar, baking powder, and kosher salt.
In a separate medium-sized bowl, whisk the eggs, vanilla extract, almond extract, and melted butter until smooth.
Gradually add the wet ingredients to the dry ingredients and mix with a wooden spoon or spatula until a thick, slightly sticky dough forms.
Fold in the chopped almonds and chocolate chips, ensuring even distribution throughout the dough.
Transfer the dough to the prepared baking sheet and divide it into two equal portions. Shape each portion into a log approximately 12 inches long and 3 inches wide, leaving space between the logs for spreading.
Bake the logs in the preheated oven for 25 minutes, or until they are firm to the touch. Remove them from the oven and let them cool on the baking sheet for 10 minutes.
Using a sharp serrated knife, carefully slice the logs diagonally into 3/4-inch-thick biscotti pieces. Arrange the slices cut-side down on the baking sheet.
Return the biscotti to the oven and bake for an additional 10 minutes per side, flipping them halfway through, to achieve a crisp texture.
Allow the biscotti to cool completely on a wire rack before serving or storing in an airtight container. Enjoy!
Nutrition Facts
Calories |
3334 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 163.4 g | 209% | |
| Saturated Fat | 49.7 g | 249% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 682 mg | 227% | |
| Sodium | 818 mg | 36% | |
| Total Carbohydrate | 446.8 g | 162% | |
| Dietary Fiber | 67.4 g | 241% | |
| Total Sugars | 160.0 g | ||
| Protein | 103.9 g | 208% | |
| Vitamin D | 3.1 mcg | 15% | |
| Calcium | 632 mg | 49% | |
| Iron | 39.4 mg | 219% | |
| Potassium | 3555 mg | 76% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
