Chocolate Almond Biscotti – Crunchy Italian Cookies with a Chocolate Twist
1. Introduction
There’s something undeniably comforting about biscotti — that satisfying crunch as you dip it into a hot cup of coffee or tea. Now imagine that same crunch, but with the deep, rich flavor of cocoa and the nutty aroma of toasted almonds. That’s exactly what this Chocolate Almond Biscotti recipe delivers.
Unlike soft cookies, biscotti are baked twice to achieve that perfect crispness. The result is a cookie that’s not only delicious on its own but also perfect for dunking without falling apart.
In this recipe, we’ll walk you through every step — from mixing the dough to slicing and rebaking — so you can create bakery-worthy biscotti at home. You’ll also learn easy variations, storage tips, and how to make them ahead for gifts or special occasions.
2. Ingredients Breakdown
Here’s what you’ll need to make these crunchy delights:
- All-Purpose Flour (2 cups) – The base of the biscotti dough. You can swap with gluten-free flour for dietary needs.
- Unsweetened Cocoa Powder (1/2 cup) – Gives the biscotti their rich chocolate flavor. Choose high-quality cocoa for best results.
- Baking Powder (1 1/2 tsp) – Helps the biscotti rise slightly during the first bake.
- Salt (1/4 tsp) – Balances the sweetness and enhances flavor.
- Granulated Sugar (1 cup) – Adds sweetness and a touch of crispness.
- Unsalted Butter (4 tbsp, softened) – Provides richness. Can be replaced with coconut oil for dairy-free.
- Large Eggs (3) – Bind the ingredients together. Use flax eggs for vegan variation.
- Vanilla Extract (1 tsp) – Adds depth of flavor.
- Almond Extract (1/2 tsp) – Enhances the nutty aroma.
- Whole Almonds (1 cup, toasted & chopped) – The star ingredient alongside chocolate.
- Dark Chocolate Chips (1/2 cup) – Optional, for extra chocolate bursts in every bite.
3. Step-by-Step Instructions
- Preheat the Oven & Prepare the Baking Sheet
- Preheat to 350°F (175°C).
- Line a baking sheet with parchment paper for easy cleanup.
- Mix Dry Ingredients
- In a large bowl, whisk together flour, cocoa powder, baking powder, and salt.
- This ensures even distribution before combining with wet ingredients.
- Cream Butter & Sugar
- In a separate bowl, beat butter and sugar until light and fluffy (about 2 minutes).
- Add eggs, vanilla, and almond extract. Mix until combined.
- Combine Wet & Dry Mixtures
- Gradually add dry ingredients to wet mixture. Stir until a sticky dough forms.
- Fold in chopped almonds and chocolate chips (if using).
- Shape the Dough
- Divide dough in half. Shape each half into a 10-inch log, about 2–3 inches wide.
- Place logs on the prepared baking sheet, leaving space between them.
- First Bake
- Bake for 25–30 minutes until firm to the touch.
- Let cool for 10 minutes before slicing.
- Slice & Second Bake
- Reduce oven temperature to 325°F (160°C).
- Slice logs diagonally into 1/2-inch pieces.
- Place slices cut-side down and bake 10–12 minutes per side, until dry and crisp.
4. Tips and Variations
- Extra Crunch – Toast the almonds before adding to the dough for richer flavor.
- Double Chocolate – Dip cooled biscotti ends into melted chocolate and let harden.
- Festive Twist – Add dried cranberries for a holiday touch.
- Gluten-Free – Swap with a 1:1 gluten-free baking flour blend.
- Vegan – Use coconut oil instead of butter and flax eggs instead of regular eggs.
5. Serving Suggestions
- With Coffee or Espresso – The classic Italian way.
- With Tea – Earl Grey or spiced chai works wonderfully.
- As Dessert Garnish – Serve alongside panna cotta or gelato.
- Holiday Gift – Wrap in clear bags with a ribbon for a thoughtful edible gift.
6. Storage and Reheating Instructions
- Room Temperature – Store in an airtight container for up to 2 weeks.
- Freezing – Place in freezer-safe bags for up to 3 months. Thaw before serving.
- Reheating – Warm in a 300°F (150°C) oven for 5 minutes if they lose crispness.
7. Recipe Notes
- Can be prepped ahead of time and baked later.
- Best with freshly toasted almonds.
- A serrated knife makes slicing easier without crumbling.
- Biscotti hardens as it cools — don’t overbake in the second bake.
8. Nutrition Information (Per Serving)
| Nutrient | Amount |
|---|---|
| Calories | 145 |
| Fat | 7g |
| Saturated Fat | 2.5g |
| Carbohydrates | 18g |
| Sugar | 10g |
| Fiber | 2g |
| Protein | 3g |
| Sodium | 65mg |
| Cholesterol | 25mg |
| Calcium | 30mg |
| Iron | 1.5mg |
Nutrition information is an estimate and may vary based on specific ingredients used.
9. Recipe Card Summary
Course: Dessert
Cuisine: Italian
Servings: 24 biscotti
Prep Time: 15 minutes
Cook Time: 50 minutes
Total Time: 1 hour 5 minutes
Ingredients
- 2 cups all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1 1/2 tsp baking powder
- 1/4 tsp salt
- 1 cup granulated sugar
- 4 tbsp unsalted butter, softened
- 3 large eggs
- 1 tsp vanilla extract
- 1/2 tsp almond extract
- 1 cup toasted almonds, chopped
- 1/2 cup dark chocolate chips (optional)
Instructions
- Preheat oven to 350°F (175°C) and line a baking sheet.
- Mix flour, cocoa, baking powder, and salt.
- Cream butter and sugar, then add eggs and extracts.
- Combine wet and dry mixtures, fold in almonds and chocolate.
- Shape into logs and bake 25–30 minutes.
- Cool, slice, and bake again at 325°F (160°C) for 10–12 minutes per side.
Notes
- For extra flavor, toast almonds before adding.
- Store in airtight container for up to 2 weeks.
Nutrition (per serving)
Calories: 145 | Fat: 7g | Sat Fat: 2.5g | Carbs: 18g | Sugar: 10g | Fiber: 2g | Protein: 3g | Sodium: 65mg | Cholesterol: 25mg | Calcium: 30mg | Iron: 1.5mg
🏷️ Diet Tags: Vegetarian, Dairy-Free Option, Gluten-Free Option, Vegan Option
🌿 Health Benefits: Almonds provide healthy fats and protein; cocoa is rich in antioxidants; biscotti are lower in fat compared to many cookies.
FAQs
Q: Can I use almond flour instead of all-purpose flour?
A: Almond flour changes the texture significantly, but you can substitute part of the flour with almond flour for a softer bite.
Q: How do I keep biscotti from crumbling when slicing?
A: Let them cool for 10 minutes after the first bake and use a serrated knife with gentle sawing motions.
Q: Do I have to add chocolate chips?
A: No, they’re optional — you can make them with just almonds for a more traditional version.
10. Final Thoughts
Whether you’re baking for a holiday gift, a coffee break treat, or simply because you love crunchy cookies, this Chocolate Almond Biscotti will not disappoint. Its perfect balance of rich cocoa, nutty almonds, and crisp texture makes it a timeless Italian classic. Give it a try and let me know how yours turns out in the comments below — I’d love to hear your twist on it.