Ingredients
Method
Preheat the oven.
- 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.
Mix the dry ingredients.
- In a medium bowl, whisk together flour, cocoa powder, baking powder, and salt.
Whisk the wet ingredients.
- In another bowl, beat eggs, sugar, vanilla, and almond extract until slightly thick—around 2 minutes.
Make the dough.
- 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.
Shape the log.
- 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.
First bake.
- Bake for 25–30 minutes or until firm to the touch. Remove from the oven and let it cool for about 10 minutes.
Slice and bake again.
- 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.
Add chocolate drizzle (optional).
- 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.