Description
These crispy, twice-baked chocolate biscotti are rich, chocolatey, and perfectly crunchy. Inspired by an authentic Italian chocolate biscotti recipe, they’re loaded with almonds and ideal for dipping into coffee, espresso, or hot chocolate. Simple ingredients and an easy method make this a go-to homemade treat.
Ingredients
🛒 Ingredients (Makes about 20–24 biscotti)
Dry Ingredients:
2 cups all-purpose flour
½ cup unsweetened cocoa powder
1 teaspoon baking powder
¼ teaspoon salt
Wet Ingredients:
¾ cup granulated sugar
½ cup unsalted butter, melted (or neutral oil for dairy-free)
2 large eggs
1 teaspoon vanilla extract
Add-Ins:
¾ cup whole almonds (lightly toasted)
½ cup chocolate chips (optional for extra richness)
Instructions
📝 Instructions:
Step 1: Prepare Dough
Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
In a bowl, whisk flour, cocoa powder, baking powder, and salt.
In a separate large bowl, mix sugar and melted butter. Beat in eggs one at a time, then add vanilla.
Gradually mix dry ingredients into wet ingredients until a thick dough forms. Fold in almonds and chocolate chips.
Step 2: First Bake
Divide dough in half. Shape each portion into a log about 10–12 inches long and 2–3 inches wide on the baking sheet.
Bake for 25–30 minutes, until firm to the touch. Remove and cool for 10–15 minutes.
Step 3: Slice & Second Bake
Reduce oven temperature to 325°F (160°C).
Using a serrated knife, slice logs diagonally into ½-inch thick pieces. Place cut-side down on the baking sheet.
Bake for 10–12 minutes per side, flipping once, until dry and crisp.
Notes
• Authentic Texture: Biscotti should be crunchy and dry — perfect for dipping.
• Extra Chocolate: Drizzle melted dark chocolate over cooled biscotti for a bakery-style finish.
• Storage: Keep in an airtight container up to 2 weeks.
• Flavor Twist: Add orange zest or espresso powder for deeper flavor.
- Prep Time: 25–30 minutes
- Cook Time: 20–24 minutes
- Category: Dessert / Cookies
- Method: Twice-Baked
- Cuisine: Italian