Recipes Desserts Cookies Brownies and Biscotti Chocolate Almond Biscotti

Chocolate Almond Biscotti

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Prep Time: 20 minutes minutes
Cook Time: 30 minutes minutes
Servings: 12

Here, Kristin Rosenau, creator of the blog Pastry Affair, shares her recipe for particularly decadent biscotti, which she suggests serving with coffee, black tea or a large glass of milk. One of the best things about making biscotti from scratch is that you can make them precisely as crunchy as you like by adjusting the amount of time they spend in the oven.


  • 4 Tbs. (1/2 stick) (2 oz./60 g) unsalted butter, at room temperature
  • 3/4 cup (6 oz./185 g) sugar
  • 2 eggs
  • 1 tsp. vanilla extract
  • 1/2 cup (1 1/2 oz./45 g) unsweetened cocoa powder
  • 1 1/2 cups (7 1/2 oz./235 g) all-purpose flour
  • 1 tsp. baking powder
  • 1/2 tsp. salt
  • 3/4 cup (4 oz./125 g) slivered almonds, toasted
  • 1/4 cup (2 oz./60 g) semisweet chocolate chips
  • 1 oz. (30 g) semisweet chocolate, melted


Preheat an oven to 350°F (180°C).

In a large mixing bowl, beat together the butter and sugar until light and fluffy. Add the eggs one at a time, beating well after each addition. Mix in the vanilla extract. Gradually add the cocoa powder, flour, baking powder and salt, mixing until the dough is uniformly mixed. Stir in the almonds and chocolate chips. The dough should be relatively dry to the touch.

On a baking sheet, form the dough into a log 12 inches (30 cm) long by 3 inches (7.5 cm) wide. Bake until the dough cracks on top and just begins to brown, 25 to 30 minutes. Transfer the baking sheet to a wire rack and let cool until cool enough to handle, about 10 minutes.

Using a serrated knife, cut the log into 1/2-inch (12-mm) slices. Arrange the slices, cut side down, on the baking sheet. Return to the oven and bake until the biscotti are lightly browned, 8 to 10 minutes. If you prefer crunchier biscotti, flip the biscotti over and bake for 8 to 10 minutes more. Transfer the biscotti to a wire rack and let cool completely.

Place the melted chocolate into a small sealable plastic bag and snip off the corner. Drizzle the chocolate over the biscotti. Let dry completely before storing. Makes about 1 dozen cookies.

Recipe by Kristin Rosenau, creator of the blog Pastry Affair

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