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Chocolate Almond Biscotti

Chocolate Almond Biscotti – Twice-baked crunchy almond flavoured Biscotti studded with chocolate chips. Perfect tea or coffee dunkers!

Chocolate Almond Biscotti

Biscotti, meaning twice-baked in English, are Italian almond cookies. They are twice-baked, oblong-shaped, dry, crunchy, and dipped in a drink. Many love to dunk them in coffee!

The traditional recipe uses no butter, oil, or milk, but in my recipe I have used butter, and a little bit of oil. I also have no actual almonds in these, just the flavour, and lots of chocolate chips. I prefer the flavour over the actual nuts.

Chocolate Almond Biscotti

Ingredients for Chocolate Almond Biscotti:

  • plain/all-purpose flour
  • baking powder
  • salt
  • unsalted butter
  • caster/granulated sugar
  • chocolate chips
  • large egg
  • vegetable oil
  • almond extract

Since Biscotti is a very dry and crunchy cookie, they are traditionally served with a drink. I love dunking mine in a nice hot cup of tea. 🙂

Biscotti means twice-baked because they are first baked as a whole (oblong-shaped), then baked again as slices. Baking them twice is what makes these cookies deliciously crunchy, and dunkable!

Chocolate Almond Biscotti
Chocolate Almond Biscotti
Chocolate Almond Biscotti

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Yield: 10 - 15 cookies

Chocolate Almond Biscotti

Chocolate Almond Biscotti

Twice-baked crunchy almond flavoured Biscotti studded with chocolate chips. Perfect tea or coffee dunkers!

Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes

Ingredients

  • 1 cup (125g) plain/all-purpose flour
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 3 tablespoons (42g) unsalted butter
  • 1/3 cup (75g) caster/granulated sugar
  • 1/2 cup (90g) chocolate chips
  • 1 large egg, beaten
  • 1 tablespoon vegetable oil
  • 1 teaspoon almond extract

Instructions

  1. Preheat the oven to 190C/375F/Gas 5. Line a baking tray with parchment paper, and set aside.
  2. Whisk together the flour, baking powder, and salt. Rub in the butter until well combined. (You may use a food processor). Mix in the sugar, and chocolate chips. Add the egg, oil, and almond extract, and mix to form a soft dough.
  3. Turn onto a lightly floured surface, and form into a roll, about 25cm (10") long. Transfer to the prepared baking tray, and press gently to flatten to a depth of 2cm ( 3/4").
  4. Bake for about 20 minutes until lightly browned. Cool for 10 minutes, then carefully cut into 10 - 15 slices.
  5. Place the slices back on the baking tray, and bake for a further 5 - 7 minutes until crisp. Turn them over, and repeat. Let cool for a few minutes before transferring to a wire rack to cool completely.

Notes

Cookies stay fresh, in an airtight container, at room temperature or in the fridge for up to 1 week. They also freeze well for up to 3 months. Thaw overnight in the fridge.

Nutrition Information:

Yield:

15 cookies

Serving Size:

1 cookie

Amount Per Serving: Calories: 112Total Fat: 5gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 18mgSodium: 74mgCarbohydrates: 15gFiber: 1gSugar: 8gProtein: 2g

Nutrition information isn’t always accurate.

Did you make this recipe?

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kushi

Tuesday 26th of January 2016

They look so crunchy and super delicious. Would love to have some right now :-) YUM!

Marsha

Tuesday 26th of January 2016

Thanks, Kushi! :)

Rahul @ samosastreet

Tuesday 26th of January 2016

Yum! These’ll go great with hot tea

Marsha

Tuesday 26th of January 2016

Thanks, Rahul!

AiPing | Curious Nut

Tuesday 26th of January 2016

I've never had biscotti before. At least I don't think I have. But I do love almond biscuits. Oh, I loveeeeeeee dunkable cookies especially in milk tea. Too good.

Marsha

Tuesday 26th of January 2016

I love dunking cookies in tea, too. So yummy!

Jen | A Sip of Bliss

Monday 25th of January 2016

Yum! I love biscotti, and these look fantastic!

Marsha

Monday 25th of January 2016

Thanks, Jen!

Ellen

Monday 25th of January 2016

This Italian girl loves biscotti and this recipe looks delicious!

Marsha

Monday 25th of January 2016

Thanks, Ellen!

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