Chocolate Biscotti with Almonds (23 cents each)

Chocolate Biscotti with Almonds are the ultimate when it comes to elegant cookies. The classic Italian cookie is simple to bake at home yourself. No need to pay the big prices at the coffee house!

Not only are Chocolate Biscotti a perfect Christmas Cookie to freeze, they are super simple, a welcome respite from the all-too-sweet cookie tray. Dotted with toasted almonds and mini chocolate chips, these twice-baked cookies are delicious served alongside a cup of coffee or for ultimate indulgence, Salted Caramel Affogatos.

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• Why Make This Recipe
• Ingredients
• Step-by-Step Instructions
• FAQs & Recipe Costs
• More Great Cookies
• Tell us what you think!
• Chocolate Biscotti with Almonds

Looking for a sweet treat that’s not too sweet?

A good dose of chocolate with a bit of nuts to offset it?

Hankering for a cookie that can stand up to dunking in coffee?

Then look no further. Chocolate Biscotti, the twice-baked Italian cookie is perfect for the job!

This recipe for Chocolate Biscotti, dotted with whole toasted almonds and mini chocolate chips is packed with flavor and just enough sweetness to curb the craving without overindulging.

Why Make This Recipe

Chocolate Biscotti is very hands-free. The simplicity of these cookies is a wonder. Mix up the dough, spread it in a pan, bake, slice, and bake again. While it takes some time, it’s virtually hands-free time, allowing you to do other things like read a good book or watch a film.

These are delicious, elegant cookies. Chocolate Biscotti are crunchy, not-too-sweet, delicious cookies that impress. Folks at your table or on the receiving end of your cookie platters will be completely bowled over that you made them yourself.

Ingredients

Here’s what you’ll need to make Chocolate Biscotti with Almonds:

eggs – You’ll notice there isn’t any oil or abundant liquid in Chocolate Biscotti except for the eggs. They are critical to the recipe so don’t omit them.

vanilla and almond extracts – Both these extracts have a purpose. The vanilla brings out the flavors in the chocolate while the almond boosts the flavor from the almonds. See the variations below for other options, and remember it’s always cheaper to make your own vanilla extract.

sugar – I like to use dark brown sugar in my Chocolate Biscotti, but you can use light brown sugar or granulated if that’s what you have.

flour – I prefer unbleached, all-purpose flour, but you can use regular if that is what you have.

unsweetened cocoa powder – Also called baking cocoa, this is very different from hot chocolate mix. Don’t confuse the two. You’ll want unsweetened cocoa powder to make Chocolate Biscotti.

instant decaf coffee – This brings out the flavor in the chocolate. If you have instant espresso powder, you can use that in Chocolate Biscotti instead.

baking soda and salt – These leavens give texture to the biscotti. Don’t omit them.

whole almonds and dark chocolate chips – Chocolate Biscotti dotted with whole almonds and chocolate chips are some of the best. See the variations below for other mix-in options.

Variations

There are lots of different ways you can flavor Chocolate Biscotti than just with almonds. Consider swapping out the almonds and almond extract for any of the following:

• orange zest or orange extract and toasted pecans
• peppermint extract and peppermint baking chips
• rum extract and toasted walnuts
• coffee extract and espresso baking chips

You can also drizzle or dip the baked and cooled biscotti in Homemade Chocolate Magic Shell and shake on chopped nuts, sprinkles, or another favorite topping.

Step-by-Step Instructions

Here’s how to to make Chocolate Biscotti with Almonds:

Prep step: Preheat the oven to 300°. Line two large cookie sheets with parchment or silpat mats.

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1. In a large bowl, beat the eggs and extracts with a hand mixer. Blend in the sugar.

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2. In a second large bowl, sift together flour, cocoa, coffee, baking soda, and salt.

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3. Add the dry mixture to the wet and mix to blend. Stir in the almonds and chocolate chips.

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4. Spoon the batter into one long log down the center of the parchment paper. Bake for 50 minutes. The batter will spread. Remove from oven.

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5. Leave oven set to 300°. Wait 5-10 minutes, then transfer the large cookie rectangle to a cutting surface. Slice the large cookie crosswise into ½ inch slices. Place the slices on lined cookie sheets and bake for 25 minutes. You may need a second baking sheet to fit them all. Turn the cookie slices over and bake another 25 minutes. Remove from the oven and cool on a rack.

FAQs & Recipe Costs

Recipe Costs

Knowing how much it costs you to prepare a recipe can help you decide if it’s the type of recipe to make regularly or one you might want to save for special occasions. Let’s crunch some numbers and see how this recipe pencils out.

• eggs – $0.45
• vanilla extract – $0.31
• almond extract – $0.06
• dark brown sugar – $0.35
• unbleached, all-purpose flour – $0.27
• unsweetened cocoa powder – $0.43
• instant decaf coffee – $0.30
• baking soda – $0.01
• salt – $0.01
• whole almonds – $1.87
• dark chocolate chips – $1.00

While your costs may vary depending on where and how you shop, you can expect to pay about $5.06 for a big batch of Chocolate Biscotti, about $0.23/serving.

More Great Cookies

This post was originally published on December 23, 2009. It has been updated for content and clarity.