Double Chocolate Almond Biscotti

Traditional Italian Biscotti is light and crispy, but not too sweet. I love this Double Chocolate Almond Biscotti because it combines the crunch of toasted almonds with a crispy chocolatey cookie. It’s absolutely perfect for dunking in a cup of coffee, and is just right for a late morning or afternoon snack. Sometimes I just need a little treat to get me through the day!

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Double Chocolate Almond Biscotti

Traditional Italian Biscotti isn't overly sweet. It has a nice crisp texture that makes it perfect for dipping in a hot cup of coffee. Of course, it's just as good with hot chocolate or a cold cup of milk. In Italy, they even dip their biscotti in wine. However you like your biscotti, this recipe is going to become a new family favorite.

Servings

Biscotti

Ingredients

• 1/2 cup unsalted butter, softened
• 2/3 cup sugar
• 1/4 cup unsweetened cocoa powder
• 2 tsp baking powder
• 2 eggs
• 1-3/4 cups all-purpose flour
• 1 cup whole almonds, coarsely chopped
• 3/4 cup semisweet chocolate chips
• 1 cup white or semisweet chocolate, melted (optional)

Servings Biscotti Ingredients 1/2 cup unsalted butter, softened 2/3 cup sugar 1/4 cup unsweetened cocoa powder 2 tsp baking powder 2 eggs 1-3/4 cups all-purpose flour 1 cup whole almonds, coarsely chopped 3/4 cup semisweet chocolate chips 1 cup white or semisweet chocolate, melted (optional)

Instructions

Toast the Almonds:

1. Preheat oven to 350° F. Place the almonds in a single layer on an ungreased rimmed baking sheet. Toast in the oven for 5 to 10 minutes, shaking the pan every few minutes to redistribute the nuts for even toasting. When you can smell the almonds and they are just starting to turn a light golden brown, it's time to take them out of the oven. Immediately remove from the hot baking sheet to a bowl or tray. When the almonds are completely cooled, coarsely chop, then set aside.

Make the Biscotti:

1. In a large bowl, with an electric mixer, cream the butter and sugar together until light and fluffy. Gradually beat in the cocoa powder and baking powder. Beat mixture for 2 minutes. Add the eggs, one at a time, beating well after each addition. Stir the flour in by hand. Mix in the chocolate chips and chopped toasted almonds. Cover the dough; chill in refrigerator about 10 minutes.

Preheat oven to 375° F.

1. Divide the chilled dough in half. Roll each half into a 9-inch to 12-inch long log. Place the logs on a lightly greased cookie sheet, spacing about 4-inches apart. Flatten slightly.
2. Bake for 20 to 25 minutes, or until a toothpick inserted in the center comes out clean. Cool on the cookie sheet for 5 minutes, then carefully transfer each loaf to a wire rack to cool for an hour.
3. With a very sharp knife, cut each loaf into 1/2-inch wide diagonal slices. Place the slices on an ungreased cookie sheet and bake at 325° F for 9 minutes. Turn the biscotti slices over and bake for an additional 7 to 9 minutes. Cool completely.

Ice, if desired:

1. Melt chocolate, if using. Drizzle the melted chocolate over the cooled biscotti. Once the chocolate has set, store in an airtight container.

Recipe Notes

Variations:

Substitute your favorite nuts for the almonds. Walnuts, pistachios or hazelnuts would all be excellent choices.

Substitute the semisweet chocolate chips for white chocolate chips.

Drizzle biscotti with white chocolate for a nice color contrast.