Crunchy Chocolate Almond Biscotti Recipe

Looking for a delightful treat to accompany your morning coffee or afternoon tea? These chocolate almond biscotti are the perfect crunchy companion. With every bite, you’ll experience the satisfying crunch paired with the rich flavors of chocolate and nutty almonds. It’s a simple yet elegant recipe that’s sure to impress your guests.

Biscotti are not just any cookie; they're twice-baked Italian treats that offer a delightful crunch and a touch of indulgence. This recipe is perfect for those who enjoy a balance of sweetness with a hint of nuttiness, making it an excellent choice for dessert or a snack.

Irresistible Chocolate Almond Biscotti

These biscotti feature a rich chocolatey flavor with chunks of almonds that provide a pleasing texture contrast. Each bite is a wonderful combination of sweet and nutty, with a satisfying crunch that makes them perfect for dipping in coffee or tea.

Ingredients

• 2 cups all-purpose flour
• 1 cup granulated sugar
• 1/2 cup unsweetened cocoa powder
• 1 teaspoon baking powder
• 1/4 teaspoon salt
• 3 large eggs
• 1 teaspoon vanilla extract
• 1 cup chopped almonds (toasted if desired)
• 1/2 cup dark chocolate chips
• Optional: powdered sugar for dusting

Instructions

1. Preheat the Oven: Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
2. Mix Dry Ingredients: In a large bowl, whisk together the flour, sugar, cocoa powder, baking powder, and salt.
3. Combine Wet Ingredients: In another bowl, whisk the eggs and vanilla until well combined. Gradually add the egg mixture to the dry ingredients, mixing until a dough forms. Stir in the chopped almonds and chocolate chips.
4. Shape the Dough: Divide the dough in half and shape each half into a log about 12 inches long on the prepared baking sheet.
5. First Bake: Bake for about 25 minutes or until the logs are firm to the touch. Remove from the oven and let cool for 10 minutes.
6. Slice the Biscotti: Carefully transfer the logs to a cutting board and slice them diagonally into 1/2-inch thick pieces.
7. Second Bake: Place the slices back on the baking sheet, cut side down, and bake for an additional 15-20 minutes until crisp.
8. Cool and Serve: Allow the biscotti to cool completely on a wire rack. Optionally, dust with powdered sugar before serving.

Cook and Prep Times

• Prep Time: 15 minutes
• Cook Time: 40 minutes
• Total Time: 55 minutes

• Servings: 24 biscotti
• Calories: 120kcal
• Fat: 5g
• Protein: 3g
• Carbohydrates: 15g