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–+ servings
An overhead shot of the chocolate biscotti on a circular cutting board
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5 from 43 votes

Chocolate and Almond Brownie Biscotti

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!
Prep Time5 minutes
Cook Time55 minutes
Course: Dessert
Cuisine: American
Servings: 36 Cookies
Calories: 125kcal
Author: Lynn Polito

Equipment

Ingredients

  • 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

Instructions

  • 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.

Video

Notes

These cookies will last for about a week in an air tight container or can be frozen for up to 6 months.

Nutrition

Calories: 125kcal | Carbohydrates: 17g | Protein: 2g | Fat: 6g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.1g | Cholesterol: 7mg | Sodium: 92mg | Potassium: 81mg | Fiber: 2g | Sugar: 9g | Vitamin A: 80IU | Calcium: 30mg | Iron: 1mg