Twice the Chocolate Almond Biscotti

Marsha Gardner


The only way you could improve this biscotti is to drizzle it with chocolate glaze. a rich, not too sweet and crisp cookie goes wonderful with coffee.

And notice no butter, oil or shortening? Does that make them a health food?

★★★★★ 1 vote
2 dozen


2 c
unbleached white flour
1/2 c
unsweetened cocoa powder
1 Tbsp
instant espresso powder
1 1/2 tsp
baking powder
1 tsp
1/4 tsp
kosher salt
3 large
1/2 c
brown sugar, firmly packed
1/4 c
1 1/2 tsp
pure vanilla extract
3 oz
dark chocolate, chopped
1/2 c
slivered almonds, toasted


1Preheat oven to 350-degrees.

Whisk the flours, cocoa powder, espresso powder, baking powder, cinnamon and salt together in a large bowl.

Place the eggs, sugars and vanilla in the bowl of a stand mixer and beat with the paddle attachment until well incorporated. Add the dry ingredients and continue to mix until a stiff dough forms. Add the dark chocolate and almonds and mix until they are incorporated into the dough.
2Divide the dough in half and place the balls of dough on a cutting board dusted lightly with flour or cocoa powder. Roll each ball out into a log roughly 9 inches long by 2 inches wide. Place them on a baking sheet lined with a nonstick silicone baking mat or parchment paper. Press down on the top of the logs to flatten them slightly.
3Bake 26-30 minutes until firm to touch. As they bake, the logs will spread out slightly.
4Remove from the oven and cool them on a wire rack for 10 minutes. Then transfer the logs to a cutting board and using a serrated knife, cut them on a diagonal into ½-inch slices. Arrange the slices upright on the baking sheet and place in the oven. Bake an additional 15-20 minutes (bake longer for extra crispy biscotti).

Remove from the oven and cool on a wire rack before serving. For an extra chocolaty treat, dip the ends of the biscotti into melted chocolate and let harden before serving.

About this Recipe

Course/Dish: Cookies, Chocolate
Main Ingredient: Flour
Regional Style: Italian