Dark Chocolate Almond Biscotti

This recipe for dark chocolate almond biscotti is the perfect way to satisfy your sweet tooth. The rich chocolate flavor is perfectly balanced by the crunch of the almonds and milk chocolate drizzle. They’re the perfect treat to enjoy with a cup of coffee or tea.

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Mix it, Bake it, & Eat it!

Let’s be honest, I make these extra chocolatey biscotti to dip into my morning coffee. I keep them in a cookie jar right next to my coffee pot. While dark chocolate can be a bit bitter, the drizzle of milk chocolate on top brings just the right amount of sweetness to these little cookies.

Gathering Your Ingredients

• Unsalted Butter, melted & cooled
• Brown Sugar
• Granulated Sugar
• Eggs
• Vanilla Extract
• Unsweetened Cocoa Powder
• All-purpose Flour
• Baking Powder
• Salt
• Dark Chocolate Chips
• Chopped Almonds
• Milk Chocolate Chips, for drizzle
• Shortening, for drizzle

*see recipe card for detailed measurements

Kitchen Supplies I Use

Measuring spoons

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Stand mixer

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Cookie Jar

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How To Make Dark Chocolate Almond Biscotti with Milk Chocolate Drizzle

Mix It

1. Preheat your oven to 350 F. Prepare a large baking sheet with parchment paper or Silpat.
2. In a microwave-safe bowl, melt your butter. Approx. 30 seconds is all it should take. Then chill it while you prepare the rest of your ingredients.
3. To a stand mixer bowl add the eggs, vanilla extract, sugar, and brown sugar. Mix on low to combine.
4. Placing a sifter over the bowl add in your cocoa powder, all-purpose flour, baking powder, and salt.
5. Use the paddle attachment to mix on low-medium until well combined. Scraping the edge of the bowl as you need to.
6. Lightly flour your work surface and pour out the biscotti dough. The dough will be very sticky, so you’ll want a bit more than a dusting of flour on your work surface. Work the dough into a ball.
7. Place the ball onto your prepared baking sheet and begin to shape it into a log shape. It shouldn’t be any taller than 3/4 inches. Even out the edges so it’s a uniform thickness all the way around.

Bake It

1. Bake for 25 – 30 minutes as 1 whole log or if you’re preparing 2 smaller loaves you can bake them for 20 – 25 minutes.
2. Allow your biscotti log to cool completely before beginning the next step. Once cooled, use a large kitchen knife to slice straight down at a diagonal creating those signature biscotti cookie shapes, roughly 1/2 thick.
3. Place the cookies cut side down back onto the baking sheet, and bake once more for 15 – 18 minutes.
4. Cool completely before serving, decorating, and storing.

Glaze It

1. Prepare the milk chocolate chips by melting them in the microwave at 50% power for up to 2 minutes, checking and stirring every 30 seconds until melted.
2. Allow the chocolate to set before serving and storing.
3. How you decorate your biscotti is completely up to your creative eye.
4. Either drizzle, drip, or dip into the milk chocolate on top.

Expert Tips

Just a couple of tips to help you with this recipe

• If your biscotti dough is sticky and hard to work with, add a bit more flour.
• I recommend waiting until the biscotti loaf is mostly to completely cool before cutting.
• My favorite cocoa powder to use is Ghirardelli unsweetened cocoa powder.

Storage

Store cooled biscotti in an airtight container. Storing them in a tin will keep them crunchy and crisp.

Freeze cooled biscotti in a freezer-safe container or bag for up to 3 months. This works perfectly if you plan on making these ahead of time.

Try these other similar recipes!

• Delicious White Chocolate Cranberry Biscotti
• Gingerbread Biscotti with White Chocolate
• Easy Candied Pecans and Almonds
• Chocolate-Cherry Scones
• Chocolate Chip Cookies with Pudding Mix
• German Cake Muffins

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