Thin and perfectly crisp, these Almond Chocolate Biscotti are the perfect baked treats to give as gifts during the holidays or and also a trusty partner for your morning coffee any day.
The memories of my first ever biscotti were the ones from Costco some 7 or 8 years ago. Elegantly packaged and sold around the holidays, I have since then regarded biscotti as elegant cookies. Once that you don’t always see. Ones that are packed in fancy boxes and ribbons.
So, when I wrote Chocolate Biscotti in my editorial calendar for the blog, I was excited. I will be making what are to me, the elusive cookies.
I pictured a complicated process in my mind. They are biscotti after all. But boy, I was wrong. If there is anything complicated about making these almond chocolate biscotti, that is you have to bake them twice.
Otherwise, the process is simple. I think I like it even more than baking cookies. And I think that you should give them a try. Yes, for the love of baking. For the love of something fresh out of the oven.
Almond Chocolate Biscotti: The Process
Preheat your oven to 350 F. Whisk together the dry ingredients in a large mixing bowl. Stir them well with a whisk until the color is uniformly brown.
- Cocoa powder
- Baking powder
In another bowl, whisk together eggs and vanilla. Make a well in the center of the dry ingredients and pour the egg mixture in there. Stir everything using a wooden spoon. You will come up with a dry crumbly dough.
Turn the dough over on a lightly floured board. Knead it briefly just to gather the loose dough together in one mass. Just some simple pat and turn, pat and turn will do here. You only want the dough to gather.
Divide the dough in half. Shape each portion into a log that is 2 inches wide and 1 inch deep. Transfer the logs on a baking sheet that is lined with parchment paper.
Now for the first baking, bake the logs at 350 F for 25-30 minutes. The logs should be firm to the touch. Some cracks may be present and that is okay. To cool them, slide the logs, along with the parchment paper onto a wire rack and let them cool completely.
Now we get them ready for the second baking. Preheat your oven again to 350 F. Using a sharp serrated knife, slice the logs diagonally into 1/4 inch thickness. By slicing them diagonally, you will get those long, thin biscotti.
It is important that they are sliced this thin. 1/4 inch thick, give or take a little, is the key measurement so that the biscotti are perfectly crisp and not too thick to bite.
Bake them for 10-12 minutes or until they are crisp. Watch them closely as your time approaches. The edges can burn quickly. As soon as they are no longer soft, they are done. Let them cool completely.
To glaze them with melted chocolate, place them on a wire rack. Place a large baking tray that is lined with foil or parchment under the wire rack to catch any drippings. Use a spoon to drizzle the chocolate back and forth from left to right, covering the biscotti in lines of melted chocolate.
Oh look, I am craving for a mug of hot chocolate now.
These biscotti will keep crisp and fresh for up to two weeks. Store them in a tightly covered container at room temperature. Better yet, wrap them up in fancy tins and give them away as gifts. Your friends will love ya!
More Baked Treats For You to Make:
- Best Ever Chocolate Brownies
- Chocolate Chiffon Cake with Orange Chocolate Glaze
- Chocolate Cake with Whipped Chocolate Cream Icing
- Florentine Biscuits
- Chocolate Chip Loaf Bread
- Pumpkin Chocolate Chip Bread
- Coconut Oil Brownies
- Double Chocolate Blueberry Pudding
Almond Chocolate Biscotti
These Almond Chocolate Biscotti are thin and perfectly crisp. They are great as holiday baked gifts or for dunking with your morning coffee any day.
- 2 cups all-purpose flour
- 1 cup sugar
- 1/2 cup cocoa powder
- 1/4 tsp ground cinnamon
- 2 and 1/2 tsp baking powder
- 1/4 tsp salt
- 1 cup whole almonds
- 3 large eggs
- 2 tsp vanilla extract
For the Chocolate Drizzle
- 3/4 cup semi-sweet chocolate chips
- 3 tsp canola oil
Preheat oven to 350 F. In a large mixing bowl, whisk together flour, sugar, cocoa powder, cinnamon, baking powder, salt, and almonds. Stir them well until the mixture has a uniform brown color.
In another bowl, whisk together eggs and vanilla. Make a well in the center of the dry ingredients. Pour this mixture into the well. Use a wooden spoon to stir the mixture well until a dry, crumbly dough is formed.
Turn the dough over on a lightly floured board. Knead it a few times just to gather the loose dough together. Divide the dough into two equal portions.
Shape each portion into a log that is 2 inches wide and 1 inch deep. Transfer the logs on a large baking sheet that is lined with parchment paper. Leave enough space in between the logs. Bake for 25-30 minutes, or until the logs are set and firm to the touch. The top may have some cracks.
Remove the baking sheet from the oven and slide the logs along with the parchment paper into a cooling rack. Let the logs cool completely.
Preheat oven to 350 F (if you turned it off earlier). Using a sharp, serrated knife, slice the logs diagonally into 1/4 inch thickness. Arrange the slices on a baking sheet (or two). Bake the biscotti for 10-12 minutes or until they are crisp. Watch closely as they can easily turn from crisp to having burnt edges. Cool the biscotti.
To glaze them, arrange the biscotti close together on a wire rack. Place a baking sheet lined with foil underneath the rack to catch any chocolate drippings. Drizzle the chocolate using a spoon over the biscotti in a sweeping motion from left to right until all the biscotti have chocolate drizzles on them.
To Make the Chocolate Glaze
Combine chocolate chips and canola oil in a microwave safe bowl. Microwave the mixture for 20-30 seconds at a time until the chocolate is shiny. Stir the chocolate until it turns into a smooth paste. Use immediately.
If you make this, please share them with me on Instagram by using hashtag #womanscribbles or tag me! I would love to see your baking. Thank you!