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Chocolate Almond Biscotti

This recipe guides you through creating classic Chocolate Almond Biscotti, a twice-baked Italian cookie. It involves combining dry and wet ingredients with toasted almonds and chocolate chips, shaping the dough into logs, baking them, then slicing and baking again until crisp. The result is a delightfully crunchy, nutty, and chocolatey treat, perfect for dipping in coffee or tea.
Prep Time 30 minutes
Cook Time 1 hour 10 minutes
Total Time 1 hour 40 minutes
Course Snack
Cuisine Italian
Servings 2 people
Calories 2404.3 kcal

Equipment

  • 1 Standing Mixer with paddle attachment
  • 1 Sheet Pan or two if baking many batches
  • 1 Serrated Knife for clean, angled slices
  • 1 Pastry Brush for egg wash
  • 2 Mixing Bowls for wet and dry ingredients

Ingredients
  

Main

  • 2 cups flour
  • 1 cup sugar
  • 1/3 cup cocoa powder
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt
  • 2 eggs
  • 2 egg whites
  • 3/4 teaspoon vanilla extract
  • 2/3 cup whole almonds toasted
  • 1/3 cup chocolate chips

Instructions
 

  • In a standing mixer with a paddle attachment combine flour, sugar, cocoa powder, baking soda and salt. Mix together eggs, egg whites and vanilla extract. Gradually add egg mixture to flour mixture blending on low. Toss almonds with chocolate chips then add to flour mixture and blend just until combined.
  • On a well floured surface roll dough into 2 logs, 2 inches in diameter. Place on a greased sheet pan and brush with beaten egg. Bake at 350 degrees until light golden brown, about 30-35 minutes. Allow logs to cool 15 minutes then cut into slices on the bias. Place slices on a greased sheet pan and bake in a 350 degree oven until toasted, about 15-20 minutes. Cool. Store in an airtight container.

Notes

For optimal flavor, ensure almonds are properly toasted before incorporating them into the dough; this deepens their nutty essence. The dough for biscotti is intentionally stiff; avoid overmixing once the dry and wet ingredients are just combined to prevent tough biscotti. When slicing the cooled logs, use a sharp serrated knife and cut on a distinct bias for classic elongated shapes and to prevent crumbling. The second bake is crucial for the characteristic dry, crisp texture; bake until thoroughly dry, flipping halfway through for even toasting. For an elevated touch, dip one end of the cooled biscotti in melted dark chocolate and sprinkle with sea salt or finely chopped pistachios.