There’s something deeply comforting about a crunchy, chocolate-dipped biscotti alongside a cup of coffee. It feels like a small ritual, doesn’t it? I still remember my first batch of biscotti—half too soft, half too burnt—but the aroma of toasted almonds and cocoa made it all worthwhile. After a few rounds of experimenting, this chocolate almond biscotti recipe quickly became a favorite in my kitchen. It’s crisp, nutty, and deeply chocolaty with just the right balance of sweetness.
These biscotti cookies are the perfect companion to your morning brew, an after-dinner treat, or even a thoughtful homemade gift. Let’s dive right into this best biscotti recipe that’s as rewarding to bake as it is to eat.
What Makes This Biscotti Special
Classic Italian biscotti are twice-baked for that signature crunch, and this version stays true to tradition. The almonds bring a beautiful nutty depth, while the cocoa and dark chocolate chips make each bite rich and satisfying. Think of it as the love child of a chocolate cookie and an Italian almond treat—crispy, dunkable, and impossible to stop nibbling.
I like to finish mine with a drizzle (or dip!) of melted dark chocolate for that bakery-style look. It’s optional—but let’s be real, who skips chocolate drizzle?
Ingredients
Here’s everything you’ll need for one batch of homemade chocolate biscotti:
- 2 cups all-purpose flour
- ½ cup unsweetened cocoa powder
- 1 ½ teaspoons baking powder
- ¼ teaspoon salt
- ¾ cup granulated sugar
- 3 large eggs
- 1 teaspoon vanilla extract
- ½ teaspoon almond extract
- 1 cup whole almonds (lightly toasted)
- ½ cup dark chocolate chips or chunks
- Optional: ½ cup melted dark chocolate for drizzling or dipping
Instructions
Step 1: Preheat and Prep
Set your oven to 350°F (175°C) and line a baking sheet with parchment paper. Toast the almonds for about 8–10 minutes until they’re fragrant, then let them cool.
Step 2: Mix the Dry Ingredients
In a medium bowl, whisk together flour, cocoa powder, baking powder, and salt.
Step 3: Combine the Wet Ingredients
In another bowl, beat together the eggs, sugar, vanilla, and almond extract until slightly thickened—about 2 minutes.
Step 4: Form the Dough
Gradually add the dry ingredients into the wet, stirring just until combined. Fold in the almonds and chocolate chips. The dough will be thick but sticky.
Step 5: Shape and Bake
Transfer the dough onto the baking sheet and shape it into a log about 12 inches long and 3 inches wide. Smooth the surface slightly with damp hands.
Bake for 25–30 minutes or until firm to the touch.
Step 6: Slice and Bake Again
Let the log cool for about 10 minutes, then use a serrated knife to slice it diagonally into ½-inch-thick pieces. Lay the slices flat and bake again for 10–12 minutes per side until crisp and dry.
Step 7: Chocolate Finish (Optional but Highly Recommended!)
Once cooled, drizzle or dip the biscotti in melted dark chocolate. Let it set before serving.
Tips for Perfect Biscotti
- Don’t rush the second bake. That’s where the crunch magic happens.
- Use toasted almonds. Raw ones don’t bring that deep flavor.
- Cut gently. A serrated knife helps prevent crumbling.
- Cool completely before storing—otherwise, they’ll lose their crunch.
- Store in an airtight jar for up to two weeks. (Though in my house, they rarely last that long!)
Why You’ll Love This Chocolate Almond Biscotti Recipe
- Twice-baked for that perfect crunch.
- Loaded with chocolate and almonds.
- Great for gifting or dunking.
- Freezer-friendly and make-ahead approved.
Whether you call it almond biscotti, chocolate biscotti, or the ultimate chocolate almond biscotti, this recipe captures the essence of homemade goodness. It’s simple enough for everyday baking yet fancy enough for a holiday platter.
Variations to Try
- Chocolate-Covered Biscotti: Dip one end in dark chocolate and sprinkle crushed almonds or sea salt on top.
- Chocolate Biscotti with Chocolate Drizzle: For extra indulgence, drizzle both sides after cooling.
- Almond Dark Chocolate Biscotti: Use chunks of dark chocolate instead of chips for a richer texture.
- Homemade Chocolate Chip Biscotti: Swap almonds for hazelnuts or pistachios if you’re feeling playful.
Serving Suggestions
I love pairing these biscotti with espresso, cappuccino, or a cozy mug of hot chocolate. If you’re feeling adventurous, crumble them over vanilla ice cream for a little Italian twist. They’re also perfect for dipping into dessert wine like Vin Santo—if you want to go full Italian grandma mode.
Storage Tips
Once fully cooled, store your biscotti in an airtight tin or jar at room temperature. They’ll stay crisp for up to two weeks. If you prefer a softer texture, keep them in a loosely covered container instead. You can also freeze them (undipped) for up to 2 months—just let them thaw before adding any chocolate topping.
Chocolate Almond Biscotti
Ingredients
Method
- Set your oven to 350°F (175°C) and line a baking sheet with parchment paper. Toast your almonds for about 8–10 minutes until fragrant. Let them cool.
- In a medium bowl, whisk together flour, cocoa powder, baking powder, and salt.
- In another bowl, beat eggs, sugar, vanilla, and almond extract until slightly thick—around 2 minutes.
- Add the dry ingredients to the wet mixture, stirring gently until combined. Fold in the almonds and chocolate chips. The dough will be thick and a little sticky.
- Transfer the dough to your baking sheet. Shape it into a 12-inch-long and 3-inch-wide log. Smooth the surface with damp hands.
- Bake for 25–30 minutes or until firm to the touch. Remove from the oven and let it cool for about 10 minutes.
- Using a serrated knife, slice the log diagonally into ½-inch slices. Lay them flat and bake again for 10–12 minutes per side until crisp and dry.
- Once completely cool, drizzle or dip the biscotti in melted dark chocolate. Let it set before serving.
Notes
- Let the biscotti cool completely before storing. Warm biscotti will lose their crunch.
- Toasted almonds bring out more flavor—don’t skip this step.
- Store in an airtight jar for up to two weeks or freeze for up to two months.
- For a softer bite, shorten the second bake by 2–3 minutes.
Frequently Asked Questions
1. Can I make biscotti without almonds?
Absolutely! Try hazelnuts, pecans, or even dried cranberries. The dough stays the same.
2. Why is biscotti baked twice?
That’s what gives them their signature crunch. The first bake sets the shape; the second dries them out for that classic snap.
3. Can I make them gluten-free?
Yes! Substitute a good-quality 1:1 gluten-free baking mix for the flour.
4. How long does homemade biscotti last?
Stored properly, about two weeks. For longer storage, freeze and enjoy whenever you crave something sweet and crunchy.
5. Should I use Dutch-process cocoa or natural?
Either works, but Dutch-process gives a deeper chocolate flavor and darker color.
Final Thoughts
Baking chocolate almond biscotti is one of those small joys that fills the kitchen with warmth and satisfaction. They’re easy, beautiful, and utterly delicious. The double bake may seem like extra work, but trust me—once you take that first crunchy bite, you’ll be hooked.
So preheat your oven, grab those almonds, and let’s bake something sweet together. After all, the best moments often start with a little chocolate and a warm cup of coffee.
