Best 4 Chocolate And Almond Biscotti Recipes

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Indulge in the delightful symphony of flavors and textures with our exquisite Chocolate and Almond Biscotti. These twice-baked Italian cookies are the epitome of crispy, crunchy perfection, featuring a harmonious blend of rich chocolate and nutty almonds. Embark on a culinary journey that unveils the secrets behind this classic treat, as we present a collection of delectable recipes that cater to every taste and dietary preference. From the traditional version, bursting with semi-sweet chocolate chips and toasted almonds, to a gluten-free rendition that offers a lighter, yet equally satisfying experience, our recipes ensure that everyone can savor the magic of Chocolate and Almond Biscotti. Dive into the world of biscotti and discover the perfect accompaniment to your morning coffee or afternoon tea.

Check out the recipes below so you can choose the best recipe for yourself!

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.)

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).

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

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.

Tips:

  • Use high-quality chocolate. The better the chocolate, the better the biscotti will taste. Look for chocolate with a cocoa content of at least 70%.
  • Toast the almonds before using them. This will bring out their flavor and make them more crunchy.
  • Don't overmix the dough. Overmixing will make the biscotti tough. Mix just until the ingredients are combined.
  • Shape the dough into logs before baking. This will help the biscotti keep their shape.
  • Bake the biscotti until they are golden brown. This will ensure that they are cooked through.
  • Let the biscotti cool completely before slicing them. This will help them hold their shape.
  • Store the biscotti in an airtight container. This will help them stay fresh for up to 2 weeks.

Conclusion:

Chocolate and almond biscotti are a delicious and easy-to-make treat. They are perfect for snacking, serving with coffee or tea, or giving as gifts. With a few simple tips, you can make perfect biscotti every time. So what are you waiting for? Give this recipe a try today!

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