I made these famous Italian coffee biscuits to give to my sister and her family when we met on New Year’s Day for lunch. I made Cranberry Pistachio White Chocolate Biscotti before and I found them easy to make. I decided to try a new recipe that uses chocolate chips and chopped almonds. I was not disappointed. These twice-baked biscuits were crunchy and delicious. They are especially good when dunked in hot beverages. Enjoy!

Ingredient Notes

When it comes to making these chocolate almond biscotti, choosing high-quality ingredients can make a significant difference. For the chocolate chips, opt for semi-sweet or dark chocolate. The richness of dark chocolate complements the nuttiness of the almonds beautifully. If you’re feeling adventurous, consider using a mix of chocolate types, like adding some white chocolate for a sweet contrast. For the almonds, you can use either blanched or unblanched, but toasting them beforehand enhances their flavor and adds a delightful crunch. Just spread them on a baking sheet and toast in the oven for about 10 minutes at 350°F, stirring halfway through. Also, pay attention to the flour. Using all-purpose flour is common, but substituting a portion with almond flour can add extra flavor and a slightly different texture. Finally, remember to check the expiration dates on your baking powder and soda. Fresh leavening agents are key to achieving that perfect rise and crunch.

Storage Instructions

Proper storage is essential to keep your biscotti fresh and crunchy. After baking and cooling the biscotti completely, store them in an airtight container. A tin or glass jar works well, and this will help maintain their crispness. If you live in a humid area, adding a silica gel pack to the container can help absorb moisture. Biscotti can last quite a while; they typically stay fresh for about two weeks at room temperature. If you want to keep them longer, consider freezing them. Just wrap each piece tightly in plastic wrap and then place them in a freezer-safe bag. They can last for up to three months in the freezer. When you’re ready to enjoy a piece, just take it out and let it thaw at room temperature for a bit. If you prefer them warm, a quick toast in the oven can bring back that fresh-baked flavor.

Frequently Asked Questions

What can I substitute for the granulated sugar?

If you’re looking for a healthier option, coconut sugar works well and gives a nice caramel flavor. For a low-calorie choice, try using a sugar substitute like erythritol, but keep in mind it may alter the texture slightly.

How should I store my biscotti?

Store your biscotti in an airtight container at room temperature for up to two weeks. If you want them to last longer, consider freezing them; just make sure they are in a freezer-safe container.

Can I make these ahead of time?

These biscotti are perfect for making ahead. You can bake them a week or two in advance and store them properly, so they are ready to enjoy whenever you like.

What drinks pair well with chocolate almond biscotti?

These biscotti are fantastic with coffee, especially espresso. They also pair beautifully with hot chocolate or even warm milk for a cozy treat.

What are some common mistakes when making biscotti?

One common mistake is not letting the biscotti cool completely before slicing, which can lead to crumbling. Also, make sure to measure your flour correctly; too much can make them too dense.

Chocolate Almond Biscotti

Liza A

Chocolate almond biscotti are crunchy, nutty treats with rich chocolate chips that make for an irresistible snack. Dip them in coffee for a delightful experience.

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Prep Time 25

Cook Time 45

Total Time 1 10

Course Snack

Cuisine Italian

Servings biscotti

Calories 157 kcal

Ingredients

3/4 cup blanched whole almonds
2/3 cup granulated white sugar
2 large eggs room temperature
1 tsp vanilla extract
1 tsp baking powder
1/4 tsp salt
1 3/4 cups all-purpose flour
2/3 cup chocolate chips

Instructions

Preheat oven to 350 °F.Line a baking sheet with parchment paper.
Place almonds on baking sheet and bake for about 8-10 minutes or until lightly browned and fragrant. Let cool and then chop coarsely.
In bowl of your electric mixer, fitted with the paddle attachment (or with a hand mixer), beat the sugar and eggs on high speed until thick, pale, and fluffy (about 5 - 10 minutes). Beat in the vanilla extract. Scrape down the sides and bottom of your bowl as needed.
In separate bowl, whisk together the flour, baking powder and salt. Add to the egg mixture and beat until combined. Fold in the chopped almonds and chocolate chips.
Transfer the batter to a well floured surface and roll into 12 by 4 inches log shape. You may have to flour your hands to form the log as the batter is quite sticky. Transfer the log to your baking sheet and bake for about 25 minutes or until firm to the touch. Remove from oven and let cool on a wire rack for about 10 minutes.
Reduce your oven temperature to 325 °F.
Transfer the log to a cutting board and cut into 3/4 inch slices. Place the biscotti, cut side down, on your baking sheet. Bake for about 8-10 minutes, turn the slices over, and bake for another 8-10 minutes or until golden brown and dry to the touch. (The longer you bake the cookies the more crisp and crunchy they will be.) Remove from oven and let cool. Store in an airtight container.

Notes

Recipe source: joyofbaking.com

Nutrition

Calories: 157kcalCarbohydrates: 22gProtein: 3gFat: 7gSaturated Fat: 3gCholesterol: 37mgSodium: 50mgFiber: 1gSugar: 6g

Keyword almonds, biscotti, chocolate, cookies, dessert

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