Chocolate and Almond Brownie Biscotti

These chocolate and almond brownie biscotti are a rich, delicious twist on the normal biscotti recipe. They are super chocolatey because they use cocoa powder as well as chocolate chips. I've added a little bit of coffee to up the chocolate flavor even more!

My mom found this recipe in a Parents magazine book 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.

The word "Biscotti" in Italian means "twice baked". The method to these cookies is to mix everything, shape them into a log on a cookie sheet and then bake them. You'll want to bake them for 30 minutes the first time and then let them cool. 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 serrated knife. They can be a bit crumbly but that's ok! When they cook again they will harden up.

Chocolate Almond Brownie Biscotti

• 2 ½ cups all purpose flour
• 1 ⅓ cup granulated sugar
• ¾ cup unsweetened cocoa powdered
• 2 tsp baking powder
• ½ tsp baking soda
• ½ tsp salt
• ½ cup butter, softened
• 3 large eggs
• 1 ½ tsp vanilla
• 1 Tablespoon cooled coffee
• 1 cup chopped almonds, lightly toasted
• ½ cup semisweet chocolate chips

Preheat oven to 325 degrees. In a medium bowl, mix the flour, sugar, cocoa powder, baking powder, baking soda, and salt. Set aside the bowl.

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). 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. 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. 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. Cool the cookies on a wire rack. These cookies will last for about a week in an air tight container or can be frozen for up to 6 months.

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