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

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.
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!
Try these delicious cookies next!
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Chocolate Almond Biscotti
Twice-baked crunchy almond flavoured Biscotti studded with chocolate chips. Perfect tea or coffee dunkers!
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
- Preheat the oven to 190C/375F/Gas 5. Line a baking tray with parchment paper, and set aside.
- 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.
- 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").
- Bake for about 20 minutes until lightly browned. Cool for 10 minutes, then carefully cut into 10 - 15 slices.
- 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 cookiesServing Size:
1 cookieAmount Per Serving: Calories: 112Total Fat: 5gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 18mgSodium: 74mgCarbohydrates: 15gFiber: 1gSugar: 8gProtein: 2g
Nutrition information isn’t always accurate.
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!