Triple Chocolate Almond Biscotti
Indulge in the perfect balance of crunchy and decadent with this Triple Chocolate Almond Biscotti recipe! Featuring a rich cocoa-infused dough studded with semi-sweet and white chocolate chips, these twice-baked Italian cookies are elevated further with the nutty crunch of chopped almonds. The optional drizzle of velvety melted dark chocolate takes these biscotti to a new level of luxury, making them irresistible alongside a steaming cup of coffee. With simple ingredients and easy-to-follow steps, this recipe yields 20 beautifully crisp treats that are not only delicious but also perfect for gifting or enjoying as a delightful snack. Whether you're a chocolate lover or a biscotti enthusiast, these Triple Chocolate Almond Biscotti are a must-try!
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Recipe Information
Ingredients
- 2 cups all-purpose flour
- 0.5 cups unsweetened cocoa powder
- 1 teaspoons baking powder
- 0.25 teaspoons salt
- 0.75 cups granulated sugar
- 3 large eggs
- 1 teaspoons vanilla extract
- 0.5 cups semi-sweet chocolate chips
- 0.5 cups white chocolate chips
- 0.75 cups almonds, chopped
- 4 ounces dark chocolate, melted (optional for drizzling)
Instructions
Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone baking mat.
In a medium bowl, whisk together the flour, cocoa powder, baking powder, and salt. Set aside.
In a larger bowl, beat the sugar and eggs together using a mixer until light and creamy, about 2-3 minutes. Add the vanilla extract and mix to combine.
Gradually add the dry ingredients to the wet ingredients, mixing just until a dough forms. The dough will be thick and sticky.
Fold in the semi-sweet chocolate chips, white chocolate chips, and chopped almonds until evenly distributed.
Transfer the dough to the prepared baking sheet. With lightly floured hands, shape the dough into a rectangular log approximately 12 inches long and 3 inches wide.
Bake the log in the preheated oven for 25 minutes, or until firm to the touch. Remove from the oven and let it cool on the baking sheet for 10 minutes.
Reduce the oven temperature to 300°F (150°C).
Using a serrated knife, carefully slice the log diagonally into 1/2-inch thick biscotti pieces. Arrange the slices cut side down on the baking sheet.
Bake the biscotti for 15 minutes on one side, then flip and bake for another 10 minutes, or until crisp and dry. Let the biscotti cool completely on a wire rack.
If desired, drizzle the cooled biscotti with melted dark chocolate for an extra layer of indulgence. Allow the chocolate to set before serving.
Nutrition Facts
Calories |
207 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 8.8 g | 11% | |
| Saturated Fat | 3.8 g | 19% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 29 mg | 10% | |
| Sodium | 69 mg | 3% | |
| Total Carbohydrate | 31.3 g | 11% | |
| Dietary Fiber | 3.7 g | 13% | |
| Total Sugars | 15.9 g | ||
| Protein | 5.3 g | 11% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 37 mg | 3% | |
| Iron | 1.6 mg | 9% | |
| Potassium | 163 mg | 3% | |
*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.
