Italian Chocolate Almond Biscotti
Indulge in the rich, crunchy perfection of Italian Chocolate Almond Biscotti, a classic twice-baked cookie that combines deep cocoa flavor with the nutty crunch of toasted almonds and bursts of sweetness from mini chocolate chips. This irresistible treat is crafted with simple pantry staples like all-purpose flour, unsweetened cocoa, and vanilla, yet delivers a bakery-worthy result. Each golden-brown slice is carefully baked to achieve that iconic crisp texture, making it perfect for dunking into coffee, hot chocolate, or even a glass of dessert wine. With a prep time of just 20 minutes and make-ahead potential, this biscotti recipe is as practical as it is decadent. Elevate your homemade cookie game with these authentic Italian delights, perfect for gifting or savoring during a cozy moment.
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Recipe Information
Ingredients
- 2 cups all-purpose flour
- 0.33 cup unsweetened cocoa powder
- 1.5 teaspoons baking powder
- 0.25 teaspoon salt
- 0.75 cup granulated sugar
- 0.25 cup light brown sugar, packed
- 3 pieces large eggs
- 1.5 teaspoons vanilla extract
- 1 cup whole almonds, toasted and roughly chopped
- 0.75 cup mini chocolate chips
- 1 tablespoon milk (if needed)
Instructions
Preheat your 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 all-purpose flour, unsweetened cocoa powder, baking powder, and salt. Set aside.
In a separate bowl, combine the granulated sugar, light brown sugar, eggs, and vanilla extract. Beat until the mixture is smooth and slightly thickened, about 2-3 minutes.
Gradually add the dry ingredients into the wet ingredients, mixing until a thick dough begins to form. If the dough is too dry to come together, add 1 tablespoon of milk and mix again.
Fold in the toasted almonds and mini chocolate chips, ensuring they are evenly distributed throughout the dough.
Divide the dough into two equal portions. On the prepared baking sheet, shape each portion into a log approximately 10 inches long and 2 inches wide. Flatten the tops slightly with your hands.
Bake the logs in the preheated oven for 25-30 minutes, or until they are firm to the touch and beginning to crack on the surface.
Remove the logs from the oven and let them cool on the baking sheet for 10-15 minutes. Reduce the oven temperature to 325°F (165°C).
Using a sharp serrated knife, slice the logs diagonally into 3/4-inch thick slices. Arrange the biscotti cut-side down on the baking sheet.
Return the biscotti to the oven and bake for an additional 10 minutes. Flip them over and bake for another 8-10 minutes, or until they are crisp and fully dried.
Allow the biscotti to cool completely on a wire rack before serving. Store in an airtight container for up to two weeks. Enjoy!
Nutrition Facts
Calories |
3041 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 105.5 g | 135% | |
| Saturated Fat | 26.3 g | 132% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 559 mg | 186% | |
| Sodium | 1498 mg | 65% | |
| Total Carbohydrate | 504.8 g | 184% | |
| Dietary Fiber | 53.0 g | 189% | |
| Total Sugars | 239.9 g | ||
| Protein | 87.3 g | 175% | |
| Vitamin D | 3.2 mcg | 16% | |
| Calcium | 619 mg | 48% | |
| Iron | 33.6 mg | 187% | |
| Potassium | 2562 mg | 55% | |
*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.
