Chocolate Almond Biscotti

Name: Chocolate Almond Biscotti
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 24 biscotti
Ingredients: 1 cup all-purpose flour; 1/2 cup unsweetened cocoa powder; 1 tsp baking powder; 1/4 tsp salt; 2 large eggs; 3/4 cup granulated sugar; 1 tsp vanilla extract; 1 cup chopped almonds; 1/2 cup chocolate chips

Highlighted under: Baking & Desserts

I absolutely adore baking biscotti; the process is so rewarding! These Chocolate Almond Biscotti are my go-to treat when I want something crunchy and packed with flavor. Making them from scratch allows me to control the sweetness and ensure my favorite ingredients shine through. The rich cocoa and crunchy almonds create a delightful contrast, and I love how perfect they are for dunking into coffee or tea. If you enjoy a sweet snack that’s both satisfying and sophisticated, you’re in for a treat with this recipe!

Created by

Brielle Thompson

Last updated on 2026-01-12T03:31:12.470Z

Every time I make these Chocolate Almond Biscotti, I'm reminded of my favorite Italian café where I first tasted biscotti. I experimented with different amounts of cocoa and nuts, ultimately finding the perfect balance that makes these treats so special. The combination of chocolate and almond is heavenly and gives the biscotti a wonderful texture.

One crucial tip I learned is to let the biscotti cool for a few minutes before slicing; this prevents them from crumbling and ensures you get those perfect, crunchy edges when they bake again. Trust me, the extra patience is worth it!

        Reasons to Love This Recipe
        Rich chocolate flavor paired with crunchy almonds
Perfect for pairing with coffee or tea
Easily customizable with different nuts or spices

      

The Science of Biscotti

Biscotti's unique texture is achieved through a double-bake process, which makes them incredibly crunchy. The first baking creates a firm log, while the second baking allows for moisture to escape fully, resulting in that satisfying crispness. It's essential to let the dough cool slightly after the first bake so that it holds together when slicing; this prevents crumbling and produces cleaner edges.

Cocoa powder contributes not only to the rich chocolate flavor but also impacts the dough's structure. Using high-quality, unsweetened cocoa powder will enhance both taste and color. If you're looking to adjust the chocolate intensity, you could replace some of the cocoa with more flour—just remember to balance the moisture for the right texture.

Customizing Your Biscotti

One of the best aspects of this recipe is its adaptability. While almonds and chocolate chips create a classic combination, you can easily substitute walnuts or hazelnuts for a different flavor profile. Spices such as cinnamon or cardamom can also be added to the dry mixture for an intriguing twist on the standard recipe. I often experiment by adding a pinch of sea salt on top before the second bake for an elevated sweetness contrast.

If you're looking to make these biscotti gluten-free, consider using a 1:1 gluten-free flour blend in place of all-purpose flour. The texture may slightly differ, but it will still yield a delightful crunch. Just ensure you check the blend for starches that help mimic the structure of wheat flour.

Ingredients

Gather all your ingredients before you start to streamline the process.

For the Biscotti

1 cup all-purpose flour
1/2 cup unsweetened cocoa powder
1 tsp baking powder
1/4 tsp salt
2 large eggs
3/4 cup granulated sugar
1 tsp vanilla extract
1 cup chopped almonds
1/2 cup chocolate chips

Make sure to mix the ingredients well to achieve a uniform dough.

Instructions

Follow these steps closely for the best results.

Prep the Dough

Preheat your oven to 350°F (175°C). In a bowl, whisk together the flour, cocoa powder, baking powder, and salt. In another mixing bowl, beat the eggs and sugar until light and fluffy. Add the vanilla extract, then fold in the dry ingredients.

Form the Biscotti

Stir in the chopped almonds and chocolate chips until evenly incorporated. Shape the dough into a log on a baking sheet lined with parchment paper. Flatten it slightly to about 1 inch thick.

Bake the First Time

Bake in the preheated oven for 25 minutes, or until the log is firm and set.

Slice and Bake Again

Allow the log to cool for 10 minutes, then slice it on a diagonal into 1/2-inch thick pieces. Arrange the slices cut-side down on the baking sheet and bake for an additional 10-15 minutes, until crisp.

Cool and Serve

Remove the biscotti from the oven and let cool completely on a wire rack before serving. Enjoy!

These biscotti will keep well in an airtight container for several days.

Pro Tips

For a twist, try adding a teaspoon of almond extract for extra almond flavor.

Storing and Serving Suggestions

Once your Chocolate Almond Biscotti has cooled completely, store it in an airtight container to maintain its crunch. Ideally, they can last up to two weeks at room temperature. For longer storage, consider freezing the sliced biscotti in a single layer before transferring them to a zip-top bag, where they can remain fresh for up to three months.

These biscotti not only make for a delicious snack on their own but also elevate your coffee or tea time. They are perfect for dipping; I love to pair them with a creamy cappuccino or a fresh herbal tea. For added flair, dip half of each biscotti in melted dark chocolate and allow it to set before serving.

Troubleshooting Common Issues

If your biscotti aren’t as crunchy as you’d like, they may not have baked long enough during the second round. Keep an eye on them during the final bake to avoid burning; you want them golden brown with a firm texture without being overly dark. A good visual cue is when they sound hollow when tapped.

Another common issue could be the dough being too sticky or difficult to shape. This can happen due to variations in egg size or humidity. If you notice this, simply dust your hands with a bit of flour while shaping the log. Remember that a slight adjustment in flour can also help achieve a more manageable dough consistency.

Questions About Recipes

→ Can I use milk chocolate instead of dark?

Yes, you can substitute milk chocolate chips if you prefer a sweeter flavor.

→ How should I store the biscotti?

Store them in an airtight container at room temperature to keep them crunchy.

→ Can I substitute the almonds?

Absolutely! Feel free to use walnuts, hazelnuts, or any nuts you enjoy.

→ What can I dip these biscotti in?

They are fantastic when dipped in coffee, tea, or even dessert wines!