Easy Chocolate Almond Biscotti Recipe: Perfect for Dunking & Gifting
These Chocolate Almond Biscotti are wonderfully crisp, buttery cookies generously studded with sliced almonds and elegantly drizzled with rich chocolate. They are truly the perfect accompaniment to your morning coffee, afternoon tea, or a comforting mug of hot cocoa. Their unique crunch and exquisite flavor make them an irresistible treat for any time of day.
There’s something uniquely satisfying about a perfectly baked biscotti. These particular crisp chocolate-covered almond biscotti cookies hold a special place in my heart, being one of my mother’s absolute favorites. I make an effort to bake a fresh batch for her birthday every year, and they never fail to bring a smile to her face. While they are a fantastic cookie to enjoy during the Christmas holidays and throughout the colder winter months, I find myself craving their delightful crunch year-round.
What makes biscotti, and especially this chocolate almond variation, such a beloved confection? Here are just a few reasons why they stand out:
- They are surprisingly easy to make, despite their elegant appearance. While they do require a bit more baking time than your average drop cookie, the process is straightforward and incredibly rewarding.
- Their inherent sturdiness makes them ideal for gifting! Once cooled and set, they hold up beautifully to packaging and mailing, making them a thoughtful and delicious present for friends and family, near or far.
- Biscotti are, hands down, the best cookies for dunking into your favorite hot beverages. Their firm texture allows them to absorb just the right amount of liquid without falling apart, delivering a burst of flavor with every dip.
The Unique Charm of Twice-Baked Biscotti
The defining characteristic that sets biscotti apart from virtually any other cookie is its unparalleled texture. Biscotti are celebrated for being the crispiest, crunchiest cookies imaginable, a quality achieved through their distinctive baking process. Unlike most cookies that are baked once, biscotti undergo a triple-bake (or sometimes double-bake) sequence. This intensive method removes moisture, resulting in their signature hard and dry consistency, perfect for resisting crumbling when dipped. While I often find myself gravitating towards chewier cookies, such as my Chewy French Toast Cookies, there’s an undeniable allure and addictive quality to the rich, buttery base of these chocolate almond biscotti, combined with the delightful crunch of almonds and the sweetness of chocolate.
This traditional Italian cookie, whose name literally translates to “twice-baked,” has a long and storied history, originally designed for longevity and travel. This makes them not only a delicious treat but also a practical one, perfect for keeping on hand for impromptu guests or for enjoying over several days (or weeks!). The robust structure means they stay fresh and crisp much longer than softer cookies, making them a fantastic staple in any cookie jar.
Mastering Your Homemade Chocolate Almond Biscotti
While these cookies are generally easy to prepare, they do require a bit more hands-on shaping compared to a regular cookie. To guide you through this, I’ve included step-by-step photos directly within the recipe card below, ensuring you can confidently achieve the perfect biscotti shape. A crucial tip for achieving clean, professional-looking slices is to use an electric knife during the slicing step. It not only makes the process significantly more efficient but also helps prevent the edges of your perfectly baked cookie loaves from crumbling or breaking, yielding smooth, uniform biscotti every time.
Ingredients Spotlight: What Makes This Recipe Shine
Let’s take a quick look at the stars of this recipe. The combination of all-purpose flour, baking powder, and a touch of salt forms the foundation for our firm yet tender biscotti base. Softened butter and a generous amount of sugar create that rich, buttery flavor and contribute to the cookie’s delicate sweetness. Large eggs bind everything together and provide moisture, while almond extract infuses the entire cookie with that signature, warm almond essence that pairs so beautifully with chocolate. Of course, plenty of sliced almonds are mixed into the dough, adding texture and a nutty crunch. Finally, semisweet chocolate chips and a touch of shortening are melted down to create that glossy, perfect chocolate drizzle that elevates these biscotti from delicious to absolutely divine. Each ingredient plays a vital role in achieving the perfect balance of flavor and texture.
Tips for Perfect Biscotti Shaping and Slicing
Shaping the dough can seem daunting at first, but it’s simpler than you think. After your dough is mixed, it will be quite stiff, which is exactly what you want. Divide it in half and, with lightly floured hands (to prevent sticking), gently form each portion into a long, flat rectangle on an ungreased baking sheet. Aim for about 3 inches wide by 11 inches long and just under an inch in thickness. Remember to leave enough space between them, as they will spread during the first bake. The easiest way I’ve found is to first squeeze the dough into a log, then pat it down into the desired rectangular shape. This initial bake sets the shape and begins to dry out the dough.
After the first bake and a brief cooling period, comes the slicing. This is where an electric knife truly shines, ensuring minimal breakage and smooth cuts. If you don’t have one, a sharp serrated knife used with a gentle sawing motion will also work well. Slice the loaves diagonally into ½-inch thick pieces. The diagonal cut gives biscotti their classic elongated shape. The precise slicing is key for the second and third bakes, which truly define the biscotti’s legendary crunch.
Once sliced, arrange the cookies cut-side down and close together on the pan for the next two baking rounds. This ensures even toasting on both sides, transforming them into the perfectly crisp biscuits we know and love. Don’t skip these crucial re-baking steps – they are what give biscotti their characteristic texture!
Chocolate Almond Biscotti
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Ingredients
- 2 1/4 cups all-purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 cup butter (softened)
- 1 1/4 cups sugar
- 2 large eggs
- 1 teaspoon almond extract
- 1 cup sliced almonds
- 1 cup semisweet chocolate chips
- 1 tablespoon shortening
Instructions
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Preheat your oven to 350 degrees Fahrenheit (175 degrees Celsius). This ensures your oven is at the correct temperature for the first bake.
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In a medium-sized bowl, combine the all-purpose flour, baking powder, and salt. Give them a light stir with a whisk or fork to ensure they are well combined, then set this dry mixture aside.
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In a separate large mixing bowl, beat together the softened butter and granulated sugar until the mixture is light, fluffy, and pale in color. This may take a few minutes with an electric mixer. Next, add in the large eggs one at a time, mixing thoroughly after each addition, followed by the almond extract. Continue to beat until everything is fully incorporated and smooth.
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Gradually add the dry ingredients to the wet ingredients, beating them in slowly until just combined. The dough will become quite stiff, which is normal for biscotti. Once all the dry ingredients are mixed in, gently fold in the sliced almonds by hand using a sturdy spoon or spatula. Be careful not to overmix at this stage.
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Divide the stiff dough in half. On an ungreased cookie sheet (or one lined with parchment paper for easier cleanup), use lightly floured hands to shape each half of the dough into a rectangle, approximately 3 inches wide by 11 inches long and just under an inch in thickness. Ensure the two dough rectangles are placed at least 2 inches apart to allow for spreading during baking. A helpful tip for shaping biscotti is to first squeeze the dough into a long log shape, and then gently pat it down to form the rectangle.
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Bake the dough logs in the preheated oven at 350 degrees Fahrenheit (175 degrees Celsius) for 30 minutes, or until they are set and the edges are lightly golden brown. After baking, carefully remove the cookie sheet from the oven and transfer the baked logs to a cooling rack. Let them cool for about 15 minutes. This cooling period is crucial before slicing.
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Once slightly cooled, carefully transfer each cookie loaf to a cutting board. Using a sharp serrated knife or, for best results, an electric knife, gently cut the loaves diagonally into ½-inch thick slices. Use a gentle sawing motion to prevent crumbling.
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Arrange the sliced biscotti pieces back on the same cookie sheet, cut side down and placed closely together. Return the pan to the oven and bake for another 8-9 minutes. This is the second bake, starting to crisp them up.
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Remove the cookie sheet from the oven again. Carefully flip each sliced biscotti cookie to the other side to ensure even toasting. Bake one final time for another 8-9 minutes, until they are golden brown and perfectly crisp.
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Once the final bake is complete, remove the biscotti from the oven and transfer them to a wire rack. Allow them to cool completely. They will become even crisper as they cool.
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For the chocolate drizzle: Melt the semisweet chocolate chips and shortening. You can do this on low heat in a small saucepan, stirring frequently, or in a microwave-safe dish on a low power setting, stopping often to stir the chocolate to prevent it from burning or seizing. The shortening helps create a smooth, glossy, and quick-setting drizzle.
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Once the chocolate is melted and smooth, use a fork or a piping bag with a small hole to artfully drizzle the melted chocolate over the completely cooled biscotti. Let the cookies sit undisturbed on the wire rack until the chocolate drizzle has fully set and dried. This might take some time, so be patient for that perfect finish.
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Store these delicious chocolate almond biscotti in an airtight container between sheets of waxed paper to prevent sticking. Keep them in a cool, dry spot to maintain their crispness and flavor for up to two weeks.
Notes
Tips for freezing biscotti:
These delightful cookies can be stored in the freezer for up to 3 months without compromising their quality. You have the option to freeze them either before or after applying the chocolate drizzle. It’s worth noting that if you choose to freeze the cookies with the chocolate drizzle already applied, the chocolate may lose some of its original sheen and appear dull once thawed. This is purely aesthetic and does not affect the taste.
To freeze biscotti effectively, arrange them in a single layer inside ziplock freezer bags or airtight containers. This prevents them from sticking together and helps maintain their shape.
When you’re ready to indulge in your frozen biscotti, remove them from the freezer bag and allow them to thaw completely at room temperature before serving. This crucial step helps prevent any moisture from accumulating and making the cookies soggy. If you’ve frozen the biscotti before adding the chocolate drizzle and desire to restore their ultimate crispness, you can recrisp them by baking them in a 350-degree Fahrenheit (175 degrees Celsius) oven for 5-6 minutes. After they have cooled completely from this reheating, you can then proceed to drizzle them with chocolate as instructed in the main recipe, ensuring a fresh-looking finish.
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Serving Suggestions & Creative Variations
Beyond the classic coffee or hot cocoa, these chocolate almond biscotti are incredibly versatile. Imagine dunking them into a rich chai latte, a warm glass of milk, or even a dessert wine like Vin Santo, as is traditional in Italy. They also make a delightful accompaniment to a scoop of vanilla bean ice cream or a simple fruit platter. For a truly decadent experience, crush a few biscotti and sprinkle them over your favorite yogurt or ice cream for added crunch and flavor.
Feeling adventurous? This recipe is a fantastic canvas for experimentation. Consider swapping out the almond extract for a different flavor—perhaps vanilla, orange, or even a hint of anise for a more traditional Italian flair. You could also vary the nuts; pistachios, hazelnuts, or walnuts would all be delicious. For the chocolate drizzle, try white chocolate or dark chocolate, or even omit it entirely for a simpler, rustic biscotti. A sprinkle of sea salt on the wet chocolate drizzle adds an extra layer of gourmet sophistication.
Troubleshooting Common Biscotti Issues
While this recipe is designed for ease, a few common issues can arise when baking biscotti. If your dough is too sticky to shape, try chilling it in the refrigerator for 15-30 minutes. If it feels too dry and crumbly, you might need to add a teaspoon or two of milk or water, mixing until it just comes together. Uneven slicing is best avoided with a good electric knife, but a very sharp serrated knife and a steady hand can also do the trick. Ensure your oven temperature is accurate for consistent baking; an oven thermometer can be a great investment. If your biscotti aren’t as crisp as you’d like after the final bake, simply return them to a slightly lower oven (around 275°F or 135°C) for another 5-10 minutes, keeping a close eye on them to prevent burning.
Final Thoughts on These Delightful Cookies
These chocolate almond biscotti are more than just a cookie; they’re a small moment of indulgence, a perfect companion for a quiet moment with a hot drink, or a thoughtful gift to brighten someone’s day. Their satisfying crunch, combined with the rich flavors of almond and chocolate, makes them truly unforgettable. Whether you’re a seasoned baker or new to the world of biscotti, this recipe provides a straightforward path to creating a batch of delicious, bakery-quality cookies right in your own kitchen. I encourage you to give them a try and discover the joy of homemade biscotti!
*This post was originally published in March 2015 and was republished December 2020 with new photos and tips.
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