Italian Chocolate Almond Biscotti Recipe

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This article was last updated on April 16, 2022

chocolatebiscottiChocolate Almond Biscotti


• 5 ounces (150 grams) belgian chocolate, coarsely chopped

• 1 cup (215 grams) brown sugar

• 1 3/4 (250 grams) cups all-purpose flour

• 1/3 cup (30 grams) cocoa

• 3 tablespoon (8 grams) very strong espresso

• 1 teaspoon (5 grams) baking soda

• 1/3 teaspoon salt

• 3 large eggs

• 1 1/2 teaspoons (6 grams) pure vanilla extract

• 1 cup (150 grams) almonds (toasted and coarsely chopped)


1• Preheat oven to 350 degrees F (180 degrees C).

2• To toast almonds: spread on a baking sheet and bake for 15 minutes or until lightly browned. Remove from the oven and place nuts in a bowl. Cool and then chop coarsely. Set aside while you prepare the dough.

3• Reduce temperature of oven to 300 degree F (150 degrees C). Line a large baking sheet with parchment paper.

4• In a food processor, combine the chopped chocolate and brown sugar and process until the chocolate is very fine then set aside.

5• Sift or whisk together the flour, cocoa, espresso, baking soda and salt into a bowl then set aside.

6• In the bowl of your electric mixer combine the eggs and vanilla extract and beat to blend, about 30 seconds. On low speed mix in the chocolate/sugar and flour mixtures until a stiff dough forms, adding the almonds about half way through mixing.

7• On a floured surface divide the dough in half. Form each half into a log 12 inches (30 cm) long. Do this by rolling the dough back and forth into a cylinder shape with floured hands. Transfer the logs to the baking sheet, spacing them well apart (width-wise on the pan), and pat to even the shapes. Bake until almost firm to the touch, about 35 – 40 minutes (logs will spread during baking). Remove from the oven, place on wire rack, and let cool for 10 minutes.

8• Transfer the logs to a cutting board. Using a serrated knife cut the dough into slices 3/4 inch (2 cm) thick on the diagonal. Arrange the slices cut-side down on the baking sheet. Bake 15 minutes. Turn the slices over and bake until crisp and dry, about 15 minutes longer. Remove from oven and let cool on wire rack.

You can store in an airtight container for several weeks.

Makes about 32 biscottis

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