Chocolate Almond Biscotti

Whenever I am craving cookies but don’t want to fuss with chilling dough, sticky frosting, or sprinkles, I turn to biscotti. This chocolate almond biscotti recipe is one of my favorites. These cookies contain two kinds of chocolate, are dairy-free, and are so addictive I could eat the whole batch myself. They store best in a tin and will last for several weeks and become more flavorful as they age. I like to include them as part of a cookie assortment for any holiday.

Chocolate Almond Biscotti
2 c. flour
1 3/4 c. sugar
1 c. good quality cocoa powder (I use Callebaut brand)
1 tsp. baking powder
1/2 tsp. kosher salt
3 large whole eggs
3 large egg yolks
1 tsp. vanilla extract
1 tsp. almond extract
1/2 c. toasted whole almonds
1/2 c. mini semi-sweet chocolate chips (I use Guittard brand)

Preheat oven to 325 degrees. Line two half-sheet pans with parchment paper. In a medium size bowl combine flour, sugar, cocoa, baking powder, and salt. In a separate mixing bowl beat whole eggs and yolks. Add vanilla and almond extracts. Slowly add the dry ingredients to the wet. Mix well. Add nuts and chocolate chips. Roll into 3 (10″x2″) logs. Place on baking sheets. Flatten tops slightly. Bake for 25-30 minutes, rotating the pan half way through baking. Remove from the oven and let sit 5 minutes. Transfer logs to a sturdy cutting board. Cut logs into slices. Return slices to the baking sheets and bake 5-10 minutes more. Remove biscotti to a rack and cool completely. Store in a cookie tin. Makes 4 dozen biscotti.

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This entry was posted in Chocolate, Christmas, Cookies, Dairy-free, Desserts, Easter. Bookmark the permalink.

One Response to Chocolate Almond Biscotti

  1. Charisma says:

    Mmm I love these. And especially how dark they are. Delicious.

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