Chocolate-Almond Biscotti

Chocolate Almond Biscotti

Years and years ago, my husband suggested that “we” learn to make biscotti. These twice-baked, Italian cookies proved to be super easy to make, which is a good thing since “we” became “me.” But, that’s okay. Biscotti are FishPapa’s favorite cookie which makes them fun for me to make for him.

Recently, we’ve learned that we needed to make some changes to our family’s diet. I did some research and was pleased to find out that our favorite biscotti recipe fit well into the heart-healthier changes we’re trying to make. Almonds and dark chocolate both are considered helpful in lowering cholesterol and blood pressure. And since this recipe does not call for butter or oil, I didn’t have to face the conflicting, “Which fat do I use?” question.

Everybody say “Yeah for biscotti!”

Chocolate Almond Biscotti with Mug

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  1. Bharathi says:

    How many biscottis does this recipe make?

    • Jessica says:

      At least 2 dozen. It’s going to depend on how thin you slice them and how much the dough spreads.

  2. These sound really yummy! Do you know by chance if it would be okay to use regular coffee instead of decaf?


  3. Makes sense. Thanks! I’m going to make this and try and impress my husband. 🙂 Love, love, love your blog–thanks!!


  4. Great recipe – everyone in my family really likes them! As recommended, I have bagged lots of the finished biscotti into zip locks and placed in the freezer for another time! Love the make ahead freezer tips! Only problem is I need to buy a bigger freezer!!!

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