Best 16 Almond Chocolate Biscotti Recipes

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Indulge in the delightful world of almond chocolate biscotti, a classic Italian treat that combines the nutty flavor of almonds with the rich decadence of chocolate. Originating in the picturesque region of Tuscany, these twice-baked cookies boast a crispy texture and a satisfying crunch that will tantalize your taste buds. With a hint of sweetness and a touch of bitterness from the chocolate, these almond chocolate biscotti are the perfect accompaniment to your morning coffee or afternoon tea. Our curated collection of recipes offers a variety of takes on this beloved classic, ensuring that you find the perfect biscotti to suit your palate. From traditional Italian recipes to modern variations with unique flavor combinations, our selection caters to every taste and preference. Get ready to embark on a culinary journey that will leave you craving more of these delectable almond chocolate biscotti.

Let's cook with our recipes!

CHOCOLATE ALMOND BISCOTTI



Chocolate Almond Biscotti image

Provided by Food Network

Categories     dessert

Time 1h40m

Yield 2 logs/24 total pieces

Number Of Ingredients 10

2 cups flour
1 cup sugar
1/3 cup cocoa powder
1 teaspoon baking soda
1/4 teaspoon salt
2 eggs
2 egg whites
3/4 teaspoon vanilla extract
2/3 cup whole almonds, toasted
1/3 cup chocolate chips

Steps:

  • In a standing mixer with a paddle attachment combine flour, sugar, cocoa powder, baking soda and salt. Mix together eggs, egg whites and vanilla extract. Gradually add egg mixture to flour mixture blending on low. Toss almonds with chocolate chips then add to flour mixture and blend just until combined.
  • On a well floured surface roll dough into 2 logs, 2 inches in diameter. Place on a greased sheet pan and brush with beaten egg. Bake at 350 degrees until light golden brown, about 30-35 minutes. Allow logs to cool 15 minutes then cut into slices on the bias. Place slices on a greased sheet pan and bake in a 350 degree oven until toasted, about 15-20 minutes. Cool. Store in an airtight container.

CHOCOLATE, ALMOND, AND DRIED CRANBERRY BISCOTTI



Chocolate, Almond, and Dried Cranberry Biscotti image

Categories     Cookies     Mixer     Chocolate     Nut     Dessert     Bake     Cranberry     Almond     Bon Appétit     Kidney Friendly     Vegetarian     Pescatarian     Peanut Free     Soy Free     Kosher

Yield Makes about 36

Number Of Ingredients 11

1 1/2 cups all purpose flour
3/4 cup sugar
1/2 cup unsweetened cocoa powder
2 teaspoons baking soda
1/8 teaspoon salt
3 large eggs
2 teaspoons vanilla extract
1/4 cup (1/2 stick) unsalted butter, melted
1 cup dried cranberries
1 cup sliced almonds
8 ounces good-quality white chocolate (such as Lindt or Baker's), finely chopped (optional)

Steps:

  • Position 1 rack in top third and 1 rack in bottom third of oven; preheat to 350°F. Line 2 baking sheets with parchment paper. Sift first 5 ingredients into large bowl. Whisk eggs and vanilla in medium bowl to blend. Using electric mixer, beat eggs and melted butter into dry ingredients. Stir in cranberries and almonds.
  • Turn dough out onto floured surface. Using floured hands, divide dough into 3 equal pieces. Shape each into 8x2x3/4-inch log. Place 2 logs on 1 baking sheet, spacing evenly, and 1 log on second sheet.
  • Bake logs 12 minutes. Reverse position of baking sheets. Bake logs until firm and dry to touch, about 12 minutes longer. Remove from oven. Reduce oven temperature to 325°F.
  • Transfer logs to work surface. Using serrated knife, cut hot logs diagonally into 1/2-inch-thick slices. Place slices, cut side down, on same baking sheets. Bake biscotti until dry and slightly darker, about 10 minutes. Transfer to racks; cool.
  • If desired, stir white chocolate in bowl set over saucepan of barely simmering water until smooth. Remove from over water. Dip biscotti 1 at a time into chocolate, holding cookie at angle and coating 1 inch of each. Return to same baking sheets. Chill until chocolate is set, about 20 minutes. (Can be made 3 days ahead. Arrange between sheets of waxed paper in airtight containers; store at room temperature.)

CHOCOLATE ALMOND BISCOTTI



Chocolate Almond Biscotti image

"During college, I came across a chocolate biscotti recipe and played around with it until I came up with this one," relates Lori Hinze of McCook, Nebraska. "It's great with tea or coffee for dunking."

Provided by Taste of Home

Categories     Desserts

Time 1h20m

Yield 13 cookies.

Number Of Ingredients 12

1/4 cup butter, softened
2/3 cup sugar
1 large egg
2 tablespoons beaten egg
1 ounce semisweet chocolate, melted and cooled
1/2 teaspoon instant coffee granules
1/2 teaspoon hot water
1-1/4 cups all-purpose flour
2 tablespoons baking cocoa
1-1/2 teaspoons baking powder
1/4 teaspoon salt
1/3 cup slivered almonds, toasted

Steps:

  • In a small bowl, cream butter and sugar until light and fluffy. Beat in eggs and semisweet chocolate until blended. Dissolve coffee granules in hot water; beat into chocolate mixture. Combine the flour, cocoa, baking powder and salt; gradually add to chocolate mixture. , Turn dough onto a floured surface; knead in almonds. On a baking sheet coated with cooking spray, shape dough into a 12-in. x 3-in. rectangle. Bake at 350° for 28-30 minutes or until lightly browned. Cool for 10 minutes. , Transfer to a cutting board; cut diagonally with a serrated knife into 13 slices. Place cut side down on a baking sheet coated with cooking spray. Bake for 20-25 minutes or until firm and crisp, turning once. Remove to a wire rack to cool., Drizzle white chocolate over biscotti; let stand until set. Store in an airtight container.

Nutrition Facts : Calories 190 calories, Fat 9g fat (4g saturated fat), Cholesterol 37mg cholesterol, Sodium 142mg sodium, Carbohydrate 25g carbohydrate (15g sugars, Fiber 1g fiber), Protein 3g protein.

ALMOND CHOCOLATE BISCOTTI



Almond Chocolate Biscotti image

My neighbors look forward to getting my gifts of these chocolate-covered cookies. I love that this chocolate biscotti recipe is such a cinch to make. -Ginger Chatfield, Muscatine, Iowa

Provided by Taste of Home

Categories     Desserts

Time 1h

Yield about 3-1/2 dozen.

Number Of Ingredients 11

1 package chocolate cake mix (regular size)
1 cup all-purpose flour
1/2 cup butter, melted
2 large eggs, room temperature
1/4 cup chocolate syrup
1 teaspoon vanilla extract
1/2 teaspoon almond extract
1/2 cup slivered almonds
1/2 cup miniature semisweet chocolate chips
1 cup white baking chips
1 tablespoon shortening

Steps:

  • Preheat oven to 350°. In a large bowl, beat cake mix, flour, butter, eggs, chocolate syrup and extracts until well blended. Stir in almonds and chocolate chips. Divide dough in half. On ungreased baking sheets, shape each portion into a 12x2-in. log., Bake 30-35 minutes or until firm to the touch. Carefully remove to wire racks; cool 20 minutes., Transfer baked logs to a cutting board. Using a serrated knife, cut diagonally into 1/2-in. slices. Place on ungreased baking sheets, cut side down. Bake 10-15 minutes or until firm. Remove from pans to wire racks to cool completely., In a microwave, melt baking chips and shortening; stir until smooth. Drizzle over biscotti; let stand until set. Store between pieces of waxed paper in airtight containers. Freeze option: Freeze undrizzled cookies in freezer containers. To use, thaw in covered containers. Drizzle with baking chip mixture as directed.

Nutrition Facts : Calories 126 calories, Fat 6g fat (3g saturated fat), Cholesterol 16mg cholesterol, Sodium 117mg sodium, Carbohydrate 17g carbohydrate (10g sugars, Fiber 1g fiber), Protein 2g protein.

CRANBERRY AND ALMOND BISCOTTI WITH WHITE CHOCOLATE DRIZZLE



Cranberry and Almond Biscotti With White Chocolate Drizzle image

A perfect holiday cookie! You can substitute dried cherries for the cranberries, use a good quality white chocolate for this, I use Lindt or Baker's. These can be made up to 1 week ahead, or freeze in an air tight container. I highly suggest to double this recipe, these are wonderful biscotti!

Provided by Kittencalrecipezazz

Categories     Dessert

Time 1h20m

Yield 30 biscotti

Number Of Ingredients 11

2 1/2 cups flour
1 teaspoon baking powder
1/2 teaspoon salt
1 1/4 cups sugar (can use another 1/4 cup more for a sweeter taste)
1/2 cup butter, room temperature
2 large eggs
1 1/2 teaspoons almond extract
1 1/2 cups dried cranberries
1/2-3/4 cup almonds (chopped or sliced)
1 egg white
8 ounces white chocolate

Steps:

  • Set oven to 350 degrees.
  • Line a baking sheet with parchment paper.
  • In a bowl whisk together flour with baking powder and salt.
  • Using an electric mixer beat the butter, sugar and eggs with extract until well blended (about 4 minutes).
  • Add in the flour mixture, then the cranberries and almonds; mix well to combine.
  • Divide the dough in half.
  • With floured hands shape the dough in about 9 x 2-inch logs.
  • Transfer the logs to prepared baking sheet, spacing evenly.
  • In a small bowl whisk the egg white until foamy, the brush the egg white on top and sides of each log.
  • Bake the logs until golden brown, about 35 minutes (the logs will spread when baked).
  • Cool completely in the baking pan (leave the oven heat on to 350 degrees).
  • Transfer the logs to a work surface.
  • Shake out any crumbs from the parchment paper, then place back on the baking sheet with clean-side facing upwards.
  • Using a serrated knife, sliced the logs on diagonal about 1/2 - 3/4-inches.
  • Arrange the sliced biscotti cut side down on the same baking sheet.
  • Bake for 10 minutes; turn the biscotti over and bake for another 5 minutes, just until beginning to lightly brown.
  • Transfer biscotti to a rack to cool.
  • For the glaze: stir the white chocolate in a double boiler over simmering water until smooth.
  • Remove from over the water.
  • Using a fork, drizzle chocolate over biscotti.
  • Let stand until chocolate sets (about 30 minutes).

MOCHA ALMOND BISCOTTI WITH CHOCOLATE DRIZZLE



Mocha Almond Biscotti With Chocolate Drizzle image

This was the first biscotti recipe I ever made and I was amazed at how easy it was to get great results! The chocolate drizzle makes these fancy enough for gift giving too. From Gold Medal's Holiday Cookies and Cakes (#33).

Provided by Clarely

Categories     Breakfast

Time 1h20m

Yield 36-42 biscotti

Number Of Ingredients 13

2 tablespoons instant espresso or 2 tablespoons instant coffee crystals
2 teaspoons hot water
1 cup granulated sugar
1/2 cup butter or 1/2 cup margarine, softened
1 teaspoon vanilla
2 eggs
3 1/2 cups all-purpose flour
1 1/2 ounces semisweet baking chocolate, grated (about 1/2 cup)
1/4 cup slivered almonds, toasted and chopped
1 teaspoon baking powder
1 teaspoon salt
3 ounces semisweet baking chocolate
1/2 teaspoon shortening

Steps:

  • Heat oven to 350°F.
  • Dissolve coffee crystals in the hot water.
  • Beat butter, sugar, vanilla, eggs and coffee in a large bowl with electric mixer on medium speed, or mix with a spoon.
  • Stir in remaining ingredients.
  • On an ungreased cookie sheet or parchment paper, shape the dough into two 10x3 rectangles (each should be about 3/4 to 1 inch thick).
  • Bake about 30 minutes or until center is firm to the touch.
  • Cool 15 minutes on the cookie sheet.
  • Cut crosswise into 1/2 inch thick slices.
  • Place slices cut side down, in rows on a cookie sheet. (can be touching to fit them all on the sheet).
  • Bake 7-8 minutes, then flip them over and bake another 7-8 minutes. The edges should be light brown and the biscotti should be crisp when done.
  • Immediately remove from cookie sheet to a wire rack.
  • When completely cool, melt the chocolate and shortening together (either in the microwave (but be careful not to over heat it or it will scorch) or in a heat-safe bowl over a pot of boiling water (for a quasi double-boiler)).
  • Drizzle the chocolate over the biscotti using a spoon.
  • When cool, enjoy with a cup of coffee.

ALMOND CHOCOLATE BISCOTTI (USING CAKE MIX)



Almond Chocolate Biscotti (Using Cake Mix) image

This is a quick biscotti recipe that starts off with a chocolate cake mix. Very quick and easy and perfect for after dinner drinks or coffee.

Provided by mary winecoff

Categories     Dessert

Time 1h30m

Yield 3 dozen, 36 serving(s)

Number Of Ingredients 11

1 (18 ounce) package chocolate cake mix
1 cup all-purpose flour
1/2 cup butter, melted
1/4 cup chocolate syrup
2 eggs
1 teaspoon vanilla extract
1/2 teaspoon almond extract
1/2 cup almonds
1/2 cup miniature semisweet chocolate chips
1 (12 ounce) package vanilla or 1 (12 ounce) package white chocolate chips
2 tablespoons shortening

Steps:

  • In a large mixing bowl, combine the cake mix, flour, butter, chocolate syrup, eggs and extracts; mix well.
  • Stir in the almonds and miniature chocolate chips.
  • Divide dough by half.
  • On ungreased baking sheets, shape each portion into a 12 x 2 log.
  • Bake at 350F for 30-35 minutes or until firm to the touch.
  • Cool for 15 minutes.
  • Transfer to a cutting board; carefully cut diagonally with a serrated knife into 12 inch pieces.
  • Place cut side down on baking sheets.
  • Bake for 10 to 15 minutes or until firm.
  • In a heavy saucepan over how heat, melt vanilla chips and shortening.
  • Drizzle over biscotti; let stand until hardened.
  • Store in airtight container.

Nutrition Facts : Calories 164.5, Fat 7.7, SaturatedFat 2.9, Cholesterol 17.1, Sodium 158.6, Carbohydrate 17.5, Fiber 0.8, Sugar 8.8, Protein 2.2

WHITE CHOCOLATE CRANBERRY ALMOND BISCOTTI



White Chocolate Cranberry Almond Biscotti image

This is a super easy and very yummy biscotti recipe that has a hint of orange for brightness. Drizzle the biscotti with melted white chocolate, dip one end in white chocolate, or mix white chocolate chips into the batter. *Try adding a little orange extract for an extra zing. *Try brushing the top of your biscotti logs (before baking) with a wisked egg and sprinkling with turbinado sugar.

Provided by Oliver Fischers Mo

Categories     Dessert

Time 1h5m

Yield 18-24 pieces, 18-24 serving(s)

Number Of Ingredients 12

1/4 cup butter
3/4 cup white sugar
1 tablespoon orange zest
1/2 teaspoon vanilla extract
2 eggs
1 egg white
2 cups all-purpose flour
1 1/2 teaspoons baking powder
1/4 teaspoon salt
1/2 cup dried cranberries
1 1/4 cups almonds (try whole or slivered)
white chocolate chips, for melting

Steps:

  • Preheat oven to 325 degrees F. Line a baking sheet with parchment paper.
  • Cream together butter, sugar, orange zest, and vanilla with an electric mixer until light and fluffy.
  • Mix in eggs and egg white one at a time, beating well after each addition. Sift together the flour, baking powder, and salt; gradually blend into the creamed mixture.
  • Stir in the dried cranberries, and almonds.
  • Spray your hands with cooking spray (so the dough doesn't stick) and divide the dough into halves. Form each half into a flattish log and arrange logs at least 3 inches apart on baking sheet.
  • Bake for 30 minutes in preheated oven, or until pale gold.
  • Allow logs to cool on the baking sheet until cool enough to handle. On a cutting board, cut logs crosswise on a diagonal into 1 inch thick slices. Arrange on baking sheet.
  • Bake for an additional 15 minutes, or until golden. Transfer biscotti to wire racks, and cool completely. Drizzle or dip in melted white chocolate.
  • Store in an airtight container at room temperature.

CRANBERRY CHOCOLATE CHIP PISTACHIO ALMOND BISCOTTI



CRANBERRY CHOCOLATE CHIP PISTACHIO ALMOND BISCOTTI image

Categories     Cookies     Fruit     Dessert     Bake

Yield 24 biscotti

Number Of Ingredients 10

3 cups all-purpose flour
2 tsp. baking powder
1/2 teaspoon salt
1 cup sugar
3 large eggs
2 tbl. canola oil
2 1/2 tsp. almond extract
3/4 cup shelled raw natural pistachios
1 cup dried cranberries
1/2 semi-sweet chocolate chips

Steps:

  • Preheat oven to 350. Line a large baking sheet with parchment paper. -Whisk together flour, baking powder and salt in a medium bowl. -Using an electric mixer, beat sugar, eggs, oil and almond extract in a large bowl until well blended. -Add flour mixture and beat until smooth. -Stir in pistachios, dried cranberries and chocolate chips. -Form dough into two 12-inch long strips on baking sheet, spacing strips 3 inches apart. Shape each strip into a 3-inch-wide log. Bake logs until lightly browned and almost firm to the touch, 30 minutes. Cool logs on sheet 30 minutes. Reduce oven temp to 325. Cut each log cross-wise into 1/2-inch-thick slices. Stand biscotti upright, spacing about 1/4-inch apart. Bake until pale golden (biscotti may be soft but will firm as they cool), 20 minutes. Cool completely on baking sheet.

CHOCOLATE AND ALMOND BISCOTTI



Chocolate and Almond Biscotti image

Lots of chocolate chips make this biscotti irresistible.

Provided by C. Anderson

Categories     Desserts     Nut Dessert Recipes     Almond Dessert Recipes

Time 1h45m

Yield 18

Number Of Ingredients 10

1 ½ cups blanched whole almonds
2 cups all-purpose flour
½ teaspoon baking soda
½ teaspoon baking powder
⅛ teaspoon salt
⅞ cup white sugar
2 cups semisweet chocolate chips
2 eggs
1 teaspoon vanilla extract
2 tablespoons whiskey

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Toast the almonds in a shallow pan for 12 to 15 minutes, shaking the pan a few times, until almonds are lightly colored. Set aside to cool.
  • Preheat oven to 375 degrees F (190 degrees C). Line 2 or 3 cookie sheets with aluminum foil, shiny side up.
  • In a large bowl, stir together the flour, baking soda, baking powder, salt and sugar. Place 1/2 cup of these dry ingredients into the bowl of a food processor. Add about a half cup of the toasted almonds and process for about 30 seconds.
  • Return the mixture to the bowl of dry ingredients and stir in the remaining almonds and chocolate chips. In a large measuring cup, beat the eggs, vanilla and whiskey with a fork to blend. Stir into the dry ingredients until moistened. Wet your hands and divide the dough into four portions. Keeping hands wet, form each quarter into strips about 9 inches long, 2 inches wide and 1/2 inch high. Round the ends. Place two strips crosswise on each of the cookie sheets.
  • Bake for 25 minutes in the preheated oven. If baking more that one sheet at a time, reverse the sheets top to bottom halfway through cooking time.
  • Using a metal spatula remove the slabs from cookie sheets and let cool for 20 minutes on cutting board. Reduce oven temperature to 275 degrees F.
  • With a serrated knife, carefully cut at an angle into slices about 1/2 inch wide. Place the slices, cut side down, onto cookie sheets.
  • Bake 25 to 30 minutes in the preheated oven, until the biscotti is crispy and lightly toasted.
  • Turn oven off and open the oven door, allowing the biscotti to cool in the oven. When cool, store in an airtight container.

Nutrition Facts : Calories 260.6 calories, Carbohydrate 34.6 g, Cholesterol 20.7 mg, Fat 12.4 g, Fiber 2.7 g, Protein 5.6 g, SaturatedFat 4 g, Sodium 78.2 mg, Sugar 20.6 g

CHOCOLATE ALMOND BISCOTTI



Chocolate Almond Biscotti image

Categories     Cookies     Chocolate     Side     Bake     Almond

Yield makes 4 dozen biscotti

Number Of Ingredients 11

2 cups all-purpose flour
1/3 cup unsweetened cocoa
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
4 ounces semisweet or bittersweet chocolate, coarsely chopped
3 eggs, at room temperature
1 cup sugar
2 teaspoons vanilla extract
1/2 teaspoon almond extract
1 1/2 cups almonds, skins on and lightly toasted

Steps:

  • Position the oven racks so that they are evenly spaced, with one rack in the center. Preheat the oven to convection bake at 325°F. Line a cookie sheet with parchment paper.
  • In a medium bowl, mix together the flour, cocoa, baking powder, baking soda, and salt. Put the chocolate and 1/2 cup of the flour mixture in the bowl of a food processor fitted with the steel blade. Process for 1 minute, until the chocolate is very finely ground. Remove from the processor and mix with the remaining flour mixture.
  • In the bowl of an electric mixer, beat the eggs and sugar together at high speed until pale and thick. Beat in the vanilla and almond extract. Reduce the speed and gradually mix in the flour and chocolate mixture. Turn off the mixer and stir in the almonds.
  • Divide the dough in half. Shape each part into a log 12 to 14 inches long and 2 inches wide and place on the prepared cookie sheet, spacing the logs at least 4 inches apart. Bake in the center of the oven for 20 to 25 minutes, until firm to the touch.
  • Remove the cookie sheet from the oven and place it on a wire rack to cool for 10 minutes. Reduce the oven temperature to 275°F.
  • Slide the baked logs onto a cutting board. Using a long serrated knife, cut each log diagonally into 1/2-inch slices. Arrange the biscotti cut side down on two or three cookie sheets lined with parchment paper. Place them in the oven on multiple racks and bake for 7 to 8 minutes on one side, turning the cookies over to bake for 7 to 8 more minutes. Remove the biscotti to a wire rack and let cool completely. Store them at room temperature in an airtight container for about a month, or freeze them for up to 5 months.

TRIPLE CHOCOLATE ALMOND BISCOTTI



Triple Chocolate Almond Biscotti image

These biscotti are bursting with flavor from layers of chocolate and toasted almonds! They always garner high praise and are easier to make than you'd think. I always turn to these biscotti to add an extra special touch to my holiday cookie tray.

Provided by Dan Langan

Categories     dessert

Time 2h50m

Yield about 24 biscotti

Number Of Ingredients 12

2 tablespoons unsalted butter
1 1/2 cups semisweet chocolate chips
2 large eggs, at room temperature
3/4 cup (150 grams) sugar
1/2 teaspoon fine salt
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1 tablespoon pure vanilla extract
2 teaspoons instant coffee or espresso powder
1 1/3 cups (175 grams) all-purpose flour
1/2 cup (45 grams) Dutch-process cocoa
3/4 cup toasted unsalted almonds, chopped

Steps:

  • Preheat the oven to 350 degrees F and line a baking sheet with parchment paper.
  • Combine the butter with 1/2 cup of the chocolate chips in a small microwave-safe bowl. Microwave in 20-second increments, stirring until smooth and melted. Set aside to cool.
  • Place the eggs, sugar, salt, baking soda, baking powder, vanilla and instant coffee in the bowl of a stand mixer and beat with the paddle attachment on medium speed until pale and thickened, about 4 minutes.
  • Meanwhile, whisk together the flour and cocoa in a medium bowl and set aside.
  • Stop the mixer and add the warm melted chocolate and butter. Mix on medium speed until smooth and combined. Add the dry ingredients and mix on low speed until combined. With the mixer running on low speed, mix in the almonds and another 1/2 cup of the chocolate chips until combined.
  • Dip your hands in cold water to make the dough easier to handle. Divide and shape the dough into two logs; then flatten each to 12 inches long, 2 inches wide and 1 inch tall. Place the logs on the prepared baking sheet.
  • Bake until the logs are firm to the touch and sound hollow when tapped, 35 to 40 minutes. Remove from the oven but keep the oven on. Let the logs cool on the baking sheet for 20 minutes, then remove to a cutting board and slice crosswise with a serrated knife 3/4 inch thick. You should have about 24 biscotti.
  • Return the biscotti to the parchment-lined baking sheet, standing each up (with its longest skinny side down). Bake until the centers feel firm, 20 to 25 minutes. Remove from the oven and let cool completely on the baking sheet, then lay the biscotti on their sides.
  • Microwave the remaining 1/2 cup chocolate chips in a microwave-safe bowl in 15- to 20-second increments, stirring until smooth and melted. Transfer to a pastry bag (or heavy-duty sandwich bag and snip off a tiny tip); drizzle the chocolate over the cooled biscotti. Enjoy immediately or let set before serving or storing. You can store the biscotti in an airtight container at room temperature for up to 1 week.

ALMOND AND CHOCOLATE CHUNK BISCOTTI



Almond and Chocolate Chunk Biscotti image

Provided by David Lebovitz

Categories     Bread     Cookies     Chocolate     Bake     Dinner     Almond

Yield makes about 60 cookies

Number Of Ingredients 7

2 1/2 cups (350 g) all-purpose flour
1 teaspoon baking powder
3 large eggs, at room temperature
1 cup (200 g) sugar
1/2 teaspoon vanilla extract
1 1/4 cups (155 g) almonds, toasted and coarsely chopped
7 ounces (200 g) bittersweet or semisweet chocolate, chopped into 1/2-inch (1.5-cm) chunks

Steps:

  • Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone baking mat.
  • In a small bowl, whisk together the flour and the baking powder.
  • In a stand mixer fitted with the whip attachment, whisk the eggs, sugar, and vanilla on medium speed until the mixture thickens and holds its shape, about 5 minutes. Using a rubber spatula, stir the flour mixture into the egg mixture, then mix in the almonds and chocolate.
  • On a lightly floured work surface, divide the dough in half. Using dampened hands, shape each half into a log 3 inches (8 cm) in diameter. Set the logs lengthwise on the prepared baking sheet, evenly spacing them apart. Dampen your hands and smooth the surface of the logs.
  • Bake, rotating the baking sheet midway through baking, until the logs are lightly browned, about 20 minutes. (They will flatten out during baking.) Remove the baking sheet from the oven and decrease the oven temperature to 300°F (150°C). Let the logs cool on the baking sheet for 10 to 15 minutes.
  • Transfer the logs to a cutting board. With a serrated bread knife, cut each log diagonally into slices 1/2 inch (1.5 cm) thick. Place the cookies, cut sides up, in a single layer on the baking sheet. (If necessary, use an additional baking sheet.) Bake until the biscotti are firm, about 20 minutes, flipping them midway through baking. Let cool completely; they'll continue to firm up as they cool.
  • Storage
  • The biscotti will keep in an airtight container for up to 1 week.
  • Variation
  • You can substitute 1 1/2 cups (240 g) chocolate chips for the chopped chocolate, if you like, although I prefer the irregularity of chocolate chunks in these cookies.

ALMOND CHOCOLATE BISCOTTI



Almond Chocolate Biscotti image

There's nothing better than a hot cup of joe and a crispy biscotti. Unless, of course, you're enjoying them at a cafe in Italy! :) I was always intimidated to make these, but found them to be a sinch to make and can't wait to try them again.

Provided by Lisa Pizza

Categories     Dessert

Time 1h40m

Yield 18 cookies

Number Of Ingredients 8

2 1/2 cups flour
2 teaspoons baking powder
1/4 cup unsweetened cocoa powder
1/2 cup sliced almonds, toasted
3 tablespoons butter
1 cup sugar
1 1/2 teaspoons almond extract
3 large eggs

Steps:

  • Have all ingredients at room temp.
  • To toast almonds, heat oven to 300 degrees F, place single layer of almonds on sheet and bake for 7-10 minutes.
  • Watch carefully as nuts burn quickly.
  • Preheat oven to 325 degrees F.
  • In a medium bowl, combine the flour, baking powder and cocoa.
  • Whisk to combine.
  • Add almonds and stir to mix.
  • In a large mixing bowl, cream butter, sugar and extract at medium speed.
  • Add the eggs and beat until smooth- 2 minutes.
  • Using a large spoon, stir the flour mixture into the creamed mixture until just combined.
  • Turn the dough onto a lightly floured surface.
  • With well floured hands (you will get sticky), shape the dough into a log 13 inches by 2 1/2 inches wide.
  • Line a baking sheet with parchment paper.
  • Transfer the log to the paper.
  • Gently flattern and reshape the log to 14 inches by 3 inches and 3/4 inches high.
  • Bake the log until it is dry and slightly firm to the touch- about 30-35 minutes.
  • Remove the pan from the oven to a cooling rack.
  • Reduce oven temp to 275.
  • Allow the log to cool for 15 minutes.
  • Carefully place log onto cutting surface and peel away parchment and put paper back on sheet.
  • With a serrated knife,'saw' the log into 3/4 inch slices- about 18.
  • Place the slices cut side down onto baking sheet.
  • Bake until dry and crisp 30-35 minutes.
  • Remove from oven and allow to cool completely- 1 1/2 hours.
  • They will continue to harden as they cool.
  • They will store in an airtight container for one week.
  • Optional: Drizzle thin streams of melted chocolate onto one end of the cookies.
  • Mandatory: Dip prepared cookie into steaming hot coffee and enjoy!

DOUBLE CHOCOLATE ALMOND BISCOTTI



Double Chocolate Almond Biscotti image

Make and share this Double Chocolate Almond Biscotti recipe from Food.com.

Provided by OceanIvy

Categories     Dessert

Time 55m

Yield 2 logs

Number Of Ingredients 12

2 1/4 cups flour
1/3 cup cocoa powder
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1/4 lb butter, softened
1 cup sugar
2 large eggs
1 teaspoon vanilla extract
1/2 teaspoon almond extract
1 tablespoon Amaretto (optional)
1 cup blanched slivered almond
1 cup semi-sweet chocolate chips

Steps:

  • Preheat oven to 350°.
  • Combine flour, cocoa, baking powder and salt.
  • Beat butter and sugar until light and fluffy. Beat in eggs, vanilla and almond extracts.
  • Mix in the flour mixture in stages. Stir in almonds and chocolate chips.
  • Shape dough into 2 logs 3 inches wide and about 12-14 inches long.
  • Place on ungreased baking sheet 3 inches apart.
  • Bake for 20-30 minutes.
  • Cool slightly and cut into 3/4-inch diagonal slices.
  • Bake again for 10 minutes each side.
  • Cool on a wire racks.

Nutrition Facts : Calories 2246.5, Fat 116.2, SaturatedFat 49.8, Cholesterol 333.5, Sodium 1286.2, Carbohydrate 284.2, Fiber 21.1, Sugar 150.7, Protein 43.5

LOWER FAT TRIPLE CHOCOLATE COCONUT ALMOND BISCOTTI



Lower Fat Triple Chocolate Coconut Almond Biscotti image

Most know how I love my Biscotti. I usually make it from scratch. I saw a recipe for Brownie Biscotti with boxed Ghiradelli mix. I decided to put my own spin on it, and make it lower fat. I added more chocolate, decreased and increased ingredients. I also made a different flavor combo. The result is delicious. Please enjoy these...

Provided by Nor Mac

Categories     Chocolate

Time 1h

Number Of Ingredients 15

1 box 18 ounce of giahradelli double chocolate brownie mix
2 eggs
2 Tbsp unsweetened cocoa
2 c all purpose flour
1/4 c water
4 Tbsp melted butter
1 tsp vanilla
1/2 tsp baking powder
3/4 c sweetened coconut toasted or plain
3/4 c dark chocolate chips or semi sweet
3/4 c chopped almonds . chop in food processor
BISCOTTI TOPPING
1 c chocolate chips semi sweet or dark
1 c white chocolate chips
2 Tbsp shortening divided

Steps:

  • 1. Heat oven to 350 degree's. Lightly spray a 11x17 inch sheet pan with oil spray.
  • 2. In a large bowl. Pour in the brownie mix. Add the cocoa and baking powder. stir to combine. Add the eggs, melted butter, water and vanilla Mix well until dough is formed.
  • 3. Add the flour, and mix until combined. I use my hands. Add the chocolate chips, coconut, and almonds. Mix with hands until well combined.
  • 4. Form a 16 x 4 inch log on sheet pan. Place in oven and bake 30 minutes. Remove from oven, and cool 15 minutes. Cut loaf in to 1- 1 1/2 inch slices carefully.
  • 5. Turn the slices on their sides. Place back in oven. Bake for about 10-15 minutes. Flip and bake another 10 15 minutes. Remove from oven and cool.
  • 6. Melt chocolate chips in microwave with 1 TB shortening. Melt about 30 seconds and stir. Repeat heating and stiring every 30 seconds until nicely melted.
  • 7. Place cookies upright in a row. Spread the chocolate over the top. Mix white chocolate chips with a TB of shortening. Heat and mix until melted in microwave stopping every 30 seconds to stir.
  • 8. Pour white chocolate in to ziplock bag. Snip corner and drizzle the chocolate over the top of Biscotti. Cool until set. Seperate cookies with knife. Time to serve.

Tips:

  • Mise en Place: Before you start baking, make sure you have all your ingredients and tools ready. This will help you stay organized and avoid any scrambling.
  • Use High-Quality Ingredients: The quality of your ingredients will directly impact the flavor of your biscotti. Use the best chocolate and almonds you can find.
  • Don't Overwork the Dough: Overworking the dough will make the biscotti tough. Mix just until the ingredients are well combined.
  • Chill the Dough: Chilling the dough before baking will help it hold its shape and prevent it from spreading too much.
  • Bake the Biscotti Twice: Baking the biscotti twice gives them a crispy texture. Make sure to let them cool completely between baking sessions.
  • Store the Biscotti Properly: Biscotti can be stored in an airtight container at room temperature for up to 2 weeks. You can also freeze them for up to 3 months.

Conclusion:

Almond chocolate biscotti are a delicious and easy-to-make treat that is perfect for any occasion. With their crispy texture and rich flavor, they are sure to be a hit with everyone who tries them. Follow these tips to make the best almond chocolate biscotti:
  • Use high-quality ingredients.
  • Don't overwork the dough.
  • Chill the dough before baking.
  • Bake the biscotti twice.
  • Store the biscotti properly.
With a little effort, you can make delicious almond chocolate biscotti that will impress your friends and family. So what are you waiting for? Get baking!

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