Biscotti cookies are an Italian classic that are twice baked, easy to make and dipped in chocolate-need I say more?!
This recipe is for a chocolate chip and almond biscotti that is dipped in chocolate at the end. These baked goodies are crunchy and hard which makes them perfect to dip in milk, tea or coffee.
Biscotti originally came from a Tuscan city in Italy. Did you know these long, crisp cookies are actually baked twice. The first time the dough is formed into logs, baked, cooled, then sliced diagonally into oblong shaped cookies and finally baked again. By baking biscotti twice, you end up with a really great crunchy texture that tastes delicious plain or dipped in a hot drink.
These cookies make a great homemade gift for your favorite teacher or birthday gift for a friend because they stay fresh longer than soft cookies and they don’t break very easily.
There are lots of different variations and mix-ins you can add when making biscotti cookies. You can add chocolate chips, almonds, fruit zest, cranberry or orange. The options are endless and it is fun to experiment with different ingredients.
- Almonds: some of the almonds are going to be chopped up and added to the cookies at the end with the chocolate chips and some are going to be processed into a flour, the addition of the ground almonds helps with biscotti's wonderfully crunchy texture.
- Flour: we're using all-purpose flour here, I know that gluten free baking blend flours work well for this recipe too.
- Egg and Butter: these are our wet ingredients that are helping to bind everything together.
- Sugar: this helps the cookies to brown up nicely and gives them their sweetness.
- Chocolate chips: there are all kinds of flavors of biscott and I went with chocolate and almond for this batch
How to Make Biscotti:
- Start by chopping a few of the almonds and saving them for later (they'll be the chunks in the cookies!).
- Finely process the rest of the almonds into a homemade almond flour, add your flour and other ingredients to the finely ground almonds.
- Whip up your eggs well and add the butter.
- Fold the dry ingredients into the whipped eggs.
- Add your "additions" in our case, chocolate chips and chopped toasted almonds.
- Bake in a "loaf" shape, cool, slice, and then bake AGAIN! Baking the cookies twice is part of their characteristic crunch and texture.
- Enjoy or dip the ends in more chocolate.
Frequently Asked Questions:
Biscottis will stay fresh much longer than other softer cookies. When they are stored in an airtight container they should last for a few weeks. Store at room temperature for best results.
They are hard and crunchy because they are baked two times. The second bake is what makes them extra hard and crispy. This features makes them the perfect dipping cookie.
Biscotti actually freezes really well. If you make a large batch you can absolutely store some in an airtight container in the freezer to enjoy at a later date.
More cookies recipes:
- The Best Chewy Chocolate Chip Cookie Recipe
- Soft Gingerbread Cookie Recipe
- Giant Chocolate Chunk Cookies
- Thin and Crispy Gingersnap Cookies
If you’ve tried this chocolate and almond biscotti recipe or any other recipe on Bless this Mess, then don’t forget to rate the recipe and leave me a comment below! I would love to hear about your experience making it. And if you snapped some pictures of it, share it with me on Instagram so I can repost on my stories AND add your photo to your comment so that other can see your creation.Print
Biscotti with Almonds and Chocolate
- Total Time: 1 hour 20 minutes
- Yield: 16 servings 1x
Biscotti with chocolate and almonds is a crunchy cookie just perfect for dipping in your tea or coffee. You'll love how easy they are to make and how long they last!
- 1 ¼ cups whole almonds lightly toasted, divided (see notes for toasting tips)
- 1 ¾ cups all purpose flour
- 2 teaspoons baking powder
- ¼ teaspoon salt
- 2 eggs
- 1 cup granulated sugar
- 4 tablespoons butter melted
- 1 teaspoon vanilla
- ½ cup chocolate chips
- 1 egg beaten for an egg wash
- Extra chocolate for dipping, optional
- Heat your oven to 325 degrees F.
- Draw 2, 8x3 inch rectangles on a piece of parchment paper spaced a few inches apart Place the parchment paper, drawn side down, on a rimmed baking sheet.
- Pulse 1 cup of the toasted almonds in food processor until coarsely chopped and remove from food processor. Set aside.
- Add the remaining almonds to the food processor and process until finely ground.
- Add the flour, baking powder and salt to the food processor.
- Process until combined and remove from the food processor.
- Add 2 eggs to the empty processor and process until light in color and doubled in size. 3-4 minutes
- Add the sugar to the eggs, ¼ of a cup at a time, pulsing well in between each addition.
- Add melted butter and vanilla pulse to mix.
- Place egg mixture in a large bowl and add half of the flour mixture.
- Carefully fold in flour until just combined.
- Add remaining flour, almonds and chocolate chips and fold until combined.
- Divide flour in half and shape into loaves using marked parchment paper as a guide.
- Brush tops with egg wash.
- Bake 25-30 minutes or until deeply golden.
- Let loaves cool on baking sheet 30 minutes.
- Once cool, cut on a cutting board with a serrated knife. Cut on a bias (on a diagonal) and ½ inch thick.
- Place on a wire cooling rack that is inside a baking sheet and place the cut pieces of cookie on the wire rack, cut side down.
- Bake another 35 minutes flipping over halfway through baking.
- Allow the cookies to cool and then enjoy!
- You can dip the end of each piece of biscotti in melted chocolate if you would like too (or drizzle it over the top!) it's pretty and tastes good but it's optional.
- You can toast the almonds in the oven or in a skillet on the stove top. To toast them in the oven, just preheat your oven a little early and add them to a rimmed baking sheet. Let them cook in the hot oven for 10-12 minutes or until they start to look a little golden and smell good. To toast them on the stove top, add them to a dry skillet and toast over medium heat, stirring very often until they start to get golden in color. Let them cool 5 minutes before using.
- You can use any kind of chocolate chips that you like or have on hand. I really like mini semi-sweet chocolate chips for this recipe.
- Prep Time: 20 min
- Cook Time: 1 hour
- Category: dessert
- Method: bake
- Cuisine: American
Keywords: chocolate chip biscotti, how to make biscotti, biscotti, biscotti recipe, biscotti with almonds
Biscotti cookies are an Italian favorite for good reason. They are simple to make and full of flavor. If you haven’t made biscotti at home it is about time!
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