Chocolate Chip Almond Biscotti
These crisp twice baked chocolate chip almond biscotti are Italian cookies that are dipped in dark chocolate. Perfect for dipping in milk, coffee, or tea.
My family loves, loves, loves biscotti and it doesn’t matter if it’s chocolate, vanilla, pumpkin, or gingerbread. I recently stumbled upon an easy chocolate chip almond biscotti recipe on Sugar, Spun, Run that sounded tasty so I decided to make them. The biscotti turned out delicious and I really liked that they used butter in this recipe instead of oil. My whole family think these biscotti are really tasty and they are disappearing very quickly!
Chocolate Chip Almond Biscotti
Ingredients:
- 10 tbsp unsalted butter, softened to room temperature
- 1 ⅓ cups sugar
- 3 large eggs, room temperature
- 2 tsp vanilla extract
- 3 ¼ cups flour
- 1 tbsp baking powder
- ¾ tsp table salt
- ⅔ cup slivered almonds
- ⅔ cup mini chocolate chips
- 1 cup dark chocolate melting wafers or chocolate chips for dipping biscotti, optional
- ½ tsp coconut oil
How to Make Chocolate Chip Almond Biscotti
Preheat oven to 350 degrees. Line a cookie sheet with parchment paper and set aside.
Beat together butter and sugar with a hand mixer until creamy and well combined. Add the vanilla and the eggs, one at a time, beating well after each addition.
In a separate, bowl, whisk together the flour, baking powder, and salt.
Gradually add flour mixture into butter mixture, stirring until completely combined.
Stir in the mini chocolate chips and sliced almonds.
Using lightly floured hands, divide the dough into two equal pieces and place on prepared baking sheet. Form dough into two separate logs approximately 9-11-inches long by 2-3-inches wide, and be sure to space them at least 3-inches apart as biscotti will spread.
Place into the oven and bake for 25-27 minutes, or until the top and sides of the biscotti slabs are lightly browned. Remove from the oven, but do not turn off the heat. Allow the slabs to cool for 10 minutes.
Once they have cooled enough to handle, cut each slab at a diagonal into 1-inch wide slices then carefully place the slices back on the baking sheet cut sides upright, 1/4-inch apart.
Return to the oven to bake for 9 minutes. Carefully turn the biscotti over and continue to bake for 9 minutes. The cookies will be slightly soft in the centers and harder on the edges. Side Note: They will get crunchier as they cool.
Prepare the dipping chocolate by placing the dark chocolate wafers in a glass bowl with 1/2 teaspoon of coconut oil then put into the microwave for 30 seconds. Remove and stir then place back into the microwave for 15 seconds. Remove and stir then place back into the microwave for 10 seconds. Remove and stir until completely melted. If needed, continue cooking for 10-second increments. Be careful not to overcook the dark chocolate!
Dip one end of each biscotti at an angle into the melted dark chocolate and place them on a parchment-lined baking sheet.
Drizzle a bit of remaining melted chocolate over the dipped portion of each biscotti, if desired.
Allow them to dry completely. Store in an airtight container at room temperature for up to 2 weeks. Enjoy!
Equipment
Ingredients
Chocolate Chip Almond Biscotti:
- 10 tbsp unsalted butter softened to room temperature
- 1 ⅓ cups sugar
- 3 large eggs room temperature
- 2 tsp vanilla extract
- 3 ¼ cups flour
- 1 tbsp baking powder
- ¾ tsp table salt
- ⅔ cup slivered almonds
- ⅔ cup mini chocolate chips
Chocolate Glaze:
- ½ cup dark chocolate melting wafers or chocolate chips for dipping biscotti optional
- ½ tsp coconut oil
Instructions
- Preheat oven to 350 degrees. Line a cookie sheet with parchment paper and set aside.
- Prepare the biscotti by beating together butter and sugar with a hand mixer until creamy and well combined. Add the vanilla and the eggs, one at a time, beating well after each addition.
- In a separate, bowl, whisk together the flour, baking powder, and salt.
- Gradually add flour mixture into butter mixture, stirring until completely combined.
- Stir in the mini chocolate chips and sliced almonds.
- Using lightly floured hands, divide the dough into two equal pieces and place on prepared baking sheet. Form dough into two separate logs approximately 9-11-inches long by 2-3-inches wide, and be sure to space them at least 3-inches apart as biscotti will spread.
- Place into the oven and bake for 25-27 minutes, or until the top and sides of the biscotti slabs are lightly browned. Remove from the oven, but do not turn off the heat. Allow the slabs to cool for 10 minutes.
- Once they have cooled enough to handle, cut each slab at a diagonal into 1-inch wide slices then carefully place the slices back on the baking sheet cut sides upright, 1/4-inch apart.
- Return to the oven to bake for 9 minutes. Carefully turn the biscotti over and continue to bake for 9 minutes. The cookies will be slightly soft in the centers and harder on the edges. Side Note: They will get crunchier as they cool.
- Prepare the dipping chocolate by placing the dark chocolate wafers in a glass bowl with 1/2 teaspoon of coconut oil then put into the microwave for 30 seconds. Remove and stir then place back into the microwave for 15 seconds. Remove and stir then place back into the microwave for 10 seconds. Remove and stir until completely melted. If needed, continue cooking for 10-second increments. Be careful not to overcook the dark chocolate!
- Dip one end of each biscotti at an angle into the melted dark chocolate and place them on a parchment-lined baking sheet.
- Drizzle a bit of remaining melted chocolate over the dipped portion of each biscotti, if desired.
- Allow them to dry completely. Store in an airtight container at room temperature for up to 2 weeks. Enjoy!
They look so tempting! I haven’t baked biscotti in a while…gotta start a batch soon.
Looks delicious. Have missed hearing from you. Were you stuck in the Nev. mud?