These Chocolate Biscotti are full of semi-sweet chocolate chips and crunchy almonds. They are perfect to satisfy that chocolate craving during the holiday season!
My mom found this recipe in a Parents magazine back in the day, and since then it's been a Christmas cookie staple! Over the years the recipe has changed a bit, but the flavor has only gotten better.
These cookies are some of my favorite cookies during the holiday season. They are perfect with a cup of coffee or a cup of hot chocolate. The chocolate lover in your life will thank you for these delicious biscotti! These biscotti are perfect to add to your holiday cookie tin since they are not full of jam or melted chocolate. Once they harden, they are easy to transport!
If you love homemade biscotti, you have to try these sourdough biscotti too!
What is a Biscotti?
The word "Biscotti" in Italian means "twice baked". Classic Italian cookies are very dry cookies The method to these cookies is to mix everything, shape the biscotti dough into three logs on a cookie sheet and then bake them. The first bake will be for about 30 minutes and then they will cool. The second bake will dry out the slices of biscotti to give them that classic hard crunch that biscotti recipes have.
Because of all the chocolate in them, you need to let them cool a bit before you cut them to bake them again, hence the "twice baked". When you cut the logs after the get out of the oven, be sure to do it carefully and use a sharp serrated knife or a very sharp knife. They can be a bit crumbly but that's ok! When they cook again they will harden up.
Ingredients You'll Need
- All purpose flour
- Granulated sugar
- Unsweetened cocoa powder
- Leavening agents. You will need both baking powder and baking soda
- Butter. One stick, softened to room temperature
- 3 large eggs
- Vanilla extract
- Cooled coffee
- Chopped almonds, lightly toasted. You can buy them toasted at the grocery store or you can toast them yourself.
- Semi-sweet chocolate chips. Mini ones will make it easier to cut the biscotti, but if you only have regular chocolate chips those will work too.
Let's Make Chocolate Almond Biscotti
Preheat oven to 325 degrees. Line a baking sheet with parchment paper or a silicone baking mat. Set that aside.
In a medium bowl, mix the flour, sugar, cocoa powder, baking powder, baking soda, and salt. Set aside the bowl with the dry ingredients.
In a large bowl of a stand mixer, or a large bowl with a hand mixer, beat the butter, eggs, vanilla, and coffee until thoroughly combined (about 2 minutes). With the stand mixer on low speed, gradually add flour mixture to the bowl and beat until just blended. Do not overmix. Add in the chocolate chips and roasted almonds and mix again until just combined.
Divide dough in thirds. Place the dough onto the prepared baking sheet. Shape each half into a log shape about 10 inches by 3 inches. The dough will spread in the oven so make sure they are about 3 inches apart. Bake the logs for 30 minutes. When they are done, put them on a wire rack and allow them to cool for 15 minutes.
Place the logs on a cutting board. With a serrated knife, cut each log crosswise into ½ inch thick diagonal slices. The cookies will be fragile, but don't stress about it too much. Place slices onto the baking tray, cut side up, about ½ inch apart. The side that you cut should be on the cookie sheet, and the other side exposed to the oven air. This will allow the cookie to dry out. Bake them for a second time for 20 minutes. Cool the cookies on a wire rack.
Tips and Tricks
- This is a very stiff dough. The dough should not be sticky or too wet.
- It's really important to let the logs cool for a little before you cut them and bake them for the second time. They will likely crumble and fall apart if they are too hot.
- Use a serrated knife or a very sharp knife to cut the biscotti.
- Change up the chocolate! Use dark chocolate chips, white chocolate chips, or a combination of both in these biscotti.
- Make them fancy! Top these biscotti with melted chocolate, melted white chocolate, or powdered sugar.
- Change up the nuts! Use walnuts, pecans, or leave the nuts out completely.
These cookies will last for about a week in an airtight container or can be frozen for up to 6 months.
To make the dough ahead of time, make the dough completely and wrap the bowl with plastic wrap and keep it in the refrigerator for up to 24 hours. When you are ready to bake the biscotti, divide the dough into 3 logs and bake them on a baking sheet.
Other Recipes To Try
- Brownie Cookies with Cream Cheese
- Cake Mix Brownies
- Brownie Cookies with Peppermint Bark
- Nutella Thumbprint Cookies
- Christmas Fudge
Chocolate and Almond Brownie Biscotti
- 2 ½ cups All Purpose Flour
- 1 ⅓ cup Sugar
- ¾ cup Unsweetened Cocoa Powder
- 2 teaspoon Baking Powder
- ½ teaspoon Baking Soda
- ½ teaspoon Salt
- 3 Eggs
- ½ cup Butter Room Temperature
- 1 ½ teaspoon Vanilla Extract
- 1 tablespoon Coffee Cooled
- 1 cup Chopped Almonds Lightly Toasted
- ½ cup Semi-Sweet Chocolate Chips
- Preheat oven to 325 degrees. In a medium bowl, mix the flour, cocoa powder, baking powder, baking soda, and salt. Set aside the bowl.
- In the bowl of a stand mixer, or a large bowl with a hand mixer, beat the butter, sugar, eggs, vanilla, and coffee until thoroughly combined (about 2 minutes).
- Reduce the speed to low and gradually add flour mixture to the bowl and beat until just blended. Do not overmix. Add in the chocolate chips and roasted almonds and mix again until just combined.
- Divide the dough in thirds. On a cookie sheet fitted with a silicon mat or parchment paper, shape each half into a log about 10 inches by 3 inches.
- Bake the logs for 30 minutes. When they are done, put them on a wire rack and allow them to cool for 15 minutes.
- Place the logs on a cutting board. With a serrated knife, cut each log crosswise into ½ inch thick diagonal slices. The cookies will be fragile, but don't stress about it too much. Put each cookie onto the cookie sheet, cut side up, about ½ inch apart.
- The side that you cut should be on the cookie sheet, and the other side exposed to the oven air. This will allow the cookie to dry out. Bake them again for 20 minutes.