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Chocolate and Almonds Biscotti

This Chocolate and Almonds Biscotti is SO DELICIOUS! Crunchy, chocolatey, and perfect for dipping in coffee or tea.
Prep Time20 minutes
Cook Time45 minutes
Total Time1 hour 5 minutes
Course: Dessert, Snack
Cuisine: Italian
Keyword: Almonds, Biscotti, Chocolate, Crunchy, Easy
Servings: 8 servings

Ingredients

  • 250 g flour
  • 30 g cocoa powder
  • 1 tsp baking powder
  • 1 pinch salt
  • 100 g sugar
  • 0.5 vanilla pod seeds scraped out
  • 50 g butter softened
  • 2 eggs
  • 2 tbsp almond/nut oil
  • 100 g toasted almonds roughly chopped
  • 50 g white chocolate for decoration

Instructions

  • Preheat your oven to 180°C (350°F) and line a baking sheet with parchment paper.
  • In a large mixing bowl, whisk together the flour, cocoa powder, baking powder, and salt.
  • In another bowl, beat the softened butter and sugar together until light and fluffy. Add the scraped seeds from the vanilla pod and mix well.
  • Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next. Then stir in the almond oil until combined.
  • Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
  • Gently fold in the toasted almonds, making sure they are evenly distributed throughout the dough.
  • Transfer the dough onto a lightly floured surface. With your hands, shape it into a log about 30 cm (12 inches) long and 5 cm (2 inches) wide. Place it on the prepared baking sheet.
  • Bake in the preheated oven for 25-30 minutes, or until the log is firm to the touch. Remove from the oven and allow it to cool for about 10 minutes.
  • Using a sharp knife, slice the log diagonally into 1.5 cm (1/2 inch) thick slices.
  • Arrange the slices cut-side down on the baking sheet and return them to the oven for another 15-20 minutes, until they are crisp.
  • Let the biscotti cool on a wire rack before decorating.
  • Melt the white chocolate in a microwave or double boiler. Drizzle it over the cooled biscotti for a beautiful finish.

Equipment

  • Baking Sheet
  • Parchment Paper
  • Mixing Bowls
  • Whisk
  • Spatula
  • Knife or serrated cutter

Notes

  • Store biscotti in an airtight container at room temperature for up to two weeks or freeze for up to three months.
  • Use a serrated knife to slice the biscotti evenly for better baking results.
  • Customize by substituting nuts or using different chocolate varieties for unique flavors.
  • To keep biscotti softer, reduce the second baking time by a few minutes.
  • For gluten-free, swap flour with a gluten-free blend; for dairy-free, use vegan butter or coconut oil.