Double Chocolate Almond Biscotti

Double Chocolate Almond Biscotti

A few reasons I love biscotti. 1 – you can eat them for breakfast and the world (especially Europe) deems it totally acceptable. 2 – you can slice them thin or thick, long or short, etc, depending on how you like them. 3 – they last for two weeks. 4 – they bake all at once (no switching cookie sheets). 5 – they taste really really good. 

I haven’t made a batch of biscotti in a while because honestly, I just forgot about them (how? I don’t know, I freaking love biscotti). The kids have been occasionally napping at the same time and baking makes me happy (more so than say, cleaning), so today it was a chocolate almond variety that I have to say made everyone in the fam very happy.

My husband is the hangriest man I know; if he comes home and there isn’t visible food (say, dinner, or at least something somewhat edible on the kitchen counter), he is gruuummmpy. The day I made these he came home a few minutes earlier than planned and I still had to put his dinner together. I’m not kidding when I say I think he ate 11 biscotti. The next morning thankfully there were still plenty left for me to dunk in my coffee and let me just say – THAT’S the way we should all start our days.

Double Chocolate Almond Biscotti

Makes 3 dozen

2 c. all purpose flour

1/2 c. unsweetened cocoa powder

1 tsp. baking soda

1 tsp. kosher salt

1/2 c. vegetable oil

1 c. sugar

2 eggs

1/2 tsp. vanilla extract

1/2 tsp. almond extract

3/4 c. toasted almonds, well chopped

2/3 c. bittersweet or semisweet chocolate chips

1 egg white

1. Preheat oven to 350 degrees and line heavy baking sheet with silpat or parchment paper.

2. In a medium bowl, whisk flour, cocoa, baking soda and salt until combined.

3. In a large bowl, whisk oil, sugar, eggs and extracts until combined.


4. Add dries to wets and stir gently to combine. When almost combined, add almonds and chips. Stir to combine.

5. Arrange dough in two long logs, next to one another on baking sheet. About 14 inches long and 2 inches wide.


6. Brush logs with egg white. Bake for 35 minutes on middle rack of oven.


7. Remove and after about 10 minutes, slice logs (with sharp serrated knife) on a slight diagonal into 1/2 inch to 1 inch slices (depending on preference). Place, cut side up, on original baking sheet.


8. Return to oven and bake for 10 minutes. Remove and let cool at least twenty minutes on baking sheet. Remove to wire rack to cool completely.


Store in airtight container at room temperature up to two weeks


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