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small plate of chocolate almond biscotti surrounded by almonds and chocolate chips

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.

  • Total Time: 55 minutes
  • Yield: 24 biscotti 1x

Ingredients

Scale

4 tablespoons Unsalted Butter, melted & cooled

1/2 cup Brown Sugar

1/4 cup Granulated Sugar

2 large Eggs

1 teaspoon Vanilla Extract

1/2 cup Unsweetened Cocoa Powder

1 3/4 cup All-purpose Flour

1 teaspoon Baking Powder

1/2 teaspoon Salt

1 cup Dark Chocolate Chips

1 cup Almond Slivers

1/2 cup Milk Chocolate Chips, for drizzle

Instructions

  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.
  8. 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.
  9. 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.
  10. Place the cookies cut side down back onto the baking sheet, and bake once more for 15 – 18 minutes.
  11. Cool completely before serving, decorating, and storing.
  12. 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.
  13. Allow the chocolate to set before serving and storing.
  14. How you decorate your biscotti is completely up to your creative eye.
  15. Either drizzle, drip, or dip into the milk chocolate on top.
  • Author: April Brown
  • Cook Time: 55
  • Category: Scones & Biscotti
  • Method: Twice baked

Nutrition

  • Serving Size: 1 cookie
  • Calories: 194
  • Sugar: 11.9 g
  • Sodium: 37.8 mg
  • Fat: 10 g
  • Carbohydrates: 23.2 g
  • Fiber: 2.7 g
  • Protein: 4.5 g
  • Cholesterol: 16.9 mg

Keywords: chocolate almond biscotti

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