Chocolate and Almond Biscotti

I have always wanted to try my hand at making Biscotti. As my mother and grandmother always says “It goes well with tea.” As an avid tea and coffee drinker, I definitely love snacks that I can dip into my tea, without what ever I have dipped, deciding to fall to the bottom of my cup. Biscotti is one of those cookies that are meant for dipping.

The word Biscotti literally means “Twice Baked/Bake.” After the first initial baking of the loaf of cookie, you have to slice it and then bake it twice again. This makes a nice, toasted and hard cookie that is great for dipping into your afternoon tea or coffee.


Chocolate and Almond Biscotti




1 1/2 cups of blanched whole almonds, toasted and chopped coarsely *See Note*

1 1/3 cup sugar

4 large eggs

2 teaspoons of vanilla extract

2 teaspoons of baking powder

1/2 teaspoon of salt

3 1/2 cups of flour

1 cup of semi-sweet chocolate chips

Parchment paper

Note: Blanching almonds: Place almonds into a pot of hot water and allow them to soak for 3-4 minutes. The skins will be easy to remove. Then allow almonds to dry before cooking



  1. Combine all ingredients
  2. Wet hands (dough will be sticky) and take half of the mixture and form dough into a long about 3 1/2 inches wide, 2 inches tall and 12 inches long on a parchment paper placed on a baking tray
  3. Repeat with remaining dough on another parchment paper (Parchment paper prevents sticking and also makes it easy to transfer cooked biscotti to cooling rack later)
  4. Bake at 350F for 25 minutes or when the dough is firm to touch
  5. Transfer logs to a cooling rack and allow to cool for 10 minutes.
  6. Using a nonserrated (Big) knife, make cuts diagonally to make individual biscotti (You want to use a chef knife and make one chop downwards. Sawing with cause cookie to crumble)
  7. Reduce heat of oven to 325F
  8. Place biscotti, cut side down on baking tray and bake for 10 minutes
  9. Flip biscotti over and bake again for another 10 minutes, or until golden brown
  10. Allow biscotti to cool on a baking rack and store in an airtight container.


Blanched and Chopped Almonds

One log of biscotti, ready for the oven

Two logs of biscotti freshly baked

Diagonal slicing

Biscotti cooling after 3 bakes





Filed under Cookies

2 responses to “Chocolate and Almond Biscotti

  1. mmm….good one..
    Try using only 1 teaspoon of vanilla extract and 1 teaspoon of almond extract to get the almond flavor. Ohh..and butterscotch chips (or white chocolate chips) instead of almonds.
    I think I am going to try the butterscotch next time 🙂

  2. Chrissy

    Do you have any suggested variations? I’m not supposed to eat Almonds or any other nuts 😦

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