Description
This Irresistible Chocolate Almond Biscotti recipe is perfect for coffee lovers seeking a crunchy, chocolatey treat. Combining cocoa powder, toasted almonds, and semi-sweet chocolate chips, these twice-baked Italian cookies offer a perfect balance of rich chocolate flavor and nutty crunch. Ideal for dunking in coffee or tea, these biscotti are baked to crisp perfection and can be customized with gluten-free and vegan alternatives.
Ingredients
Scale
Dry Ingredients
- 2 cups All-purpose flour (Substitute with gluten-free flour for gluten-free option.)
- 1/4 cup Unsweetened cocoa powder (Use Dutch-process cocoa for a deeper taste.)
- 1 teaspoon Baking powder (Ensure it’s fresh for optimal results.)
- 1/2 teaspoon Salt (Omit only if using unsalted nuts.)
Wet Ingredients
- 3/4 cup Granulated sugar (Substitute with brown sugar for a richer flavor.)
- 2 large Eggs (Use flax eggs for a vegan alternative.)
- 1 teaspoon Vanilla extract (Use pure vanilla for the best quality.)
- 1 teaspoon Almond extract (Omit if nut-free.)
Add-ins
- 1 cup Toasted almonds (roughly chopped) (Substitute with hazelnuts or walnuts.)
- 1/2 cup Semi-sweet chocolate chips (Use dark chocolate for a less sweet option.)
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper to prevent sticking.
- Mix Dry Ingredients: In a mixing bowl, whisk together the all-purpose flour, unsweetened cocoa powder, baking powder, and salt to ensure even distribution of leavening agents and flavor.
- Beat Wet Ingredients: In another bowl, beat the granulated sugar and eggs until light and fluffy, about 3-5 minutes, then add the vanilla and almond extracts to incorporate their aromatic flavors.
- Combine Mixtures: Gradually add the dry flour mixture into the egg mixture, gently folding just until combined to avoid overmixing which can toughen the dough.
- Add Nuts and Chocolate: Fold in the chopped toasted almonds and semi-sweet chocolate chips evenly throughout the dough for texture and bursts of chocolate.
- Shape Logs: Divide the dough into two equal portions and shape each into a 12-inch log on the prepared baking sheet, smoothing tops with a spatula.
- First Bake: Bake the logs for 25-30 minutes until they are firm to the touch and slightly cracked on top, which indicates they’re ready for slicing.
- Cool Slightly: Let the logs cool on the baking sheet for about 10 minutes to firm up and make slicing easier without crumbling.
- Slice Biscotti: Using a serrated knife, slice the logs diagonally into ½-inch thick pieces to create the classic biscotti shape.
- Second Bake: Arrange the biscotti cut side down on the baking sheet and bake again for 10-15 minutes until they turn crisp and golden, perfect for dunking.
- Cool Completely: Transfer the biscotti to a wire rack to cool completely before serving or storing, allowing them to achieve maximum crunch.
Notes
- To make this recipe gluten-free, use a 1:1 gluten-free baking flour substitute.
- For a vegan version, replace eggs with flax eggs (1 tbsp ground flaxseed mixed with 3 tbsp water per egg).
- Use Dutch-process cocoa powder for a richer and smoother chocolate flavor.
- Almond extract can be omitted if you have nut allergies or want a milder flavor.
- Store biscotti in an airtight container at room temperature for up to two weeks.
- These biscotti are perfect for dipping in coffee, tea, or hot chocolate.
