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 mins
Cook Time 1 hour hr 10 minutes mins
Total Time 1 hour hr 40 minutes mins
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.