I love coffee. I drink it first thing in the morning and I enjoy it again in the evening. While some people avoid caffeine at night because it keeps them awake, I can have a mug right before bed. Once the children are asleep and the house has settled, I look forward to that warm cup of coffee. Evening coffee is even better with a crisp cookie or biscuit to dunk and savor.
One of my favorite coffee companions is biscotti. The name comes from the Latin for “twice baked,” and these traditional Italian biscuits are made to be dry and crunchy so they stand up beautifully to dipping in coffee, cappuccino, or latte. Classic biscotti often feature almonds, though hazelnuts, pistachios, and walnuts are all lovely alternatives. For this version I add a coating of melted chocolate on one side—because, frankly, everything is better with chocolate.
Below is a straightforward Chocolate Almond Biscotti recipe with clear instructions and a few tips to help you get perfect results every time. These biscotti are ideal for gifting, dunking with coffee, or serving at a holiday brunch. The twice-baking process dries them out so they keep for days in an airtight container and remain delightfully crunchy.
Whisk the eggs together with the vanilla and almond extracts until combined. Gradually combine the egg mixture with the dry ingredients, mixing until a dough forms. Fold in the coarsely chopped almonds.
Form the dough into a 30 cm by 10 cm (approximately 12 by 4 inch) log on a parchment-lined baking sheet. Bake at 300°F (about 150°C) for 35 minutes. Allow the log to cool for 10–15 minutes, then slice it diagonally into 1½-inch slices. Arrange the slices cut side down on the baking sheet and bake at 350°F (about 175°C) for 10 minutes, then flip and bake an additional 10 minutes to achieve even crisping.
When the biscotti are fully cool, spread melted chocolate on one side or dip the ends into the chocolate. Let the chocolate set on a wire rack or parchment paper before serving. These biscotti are at their best with a fresh cup of coffee.
Chocolate Almond Biscotti
Ingredients
- 3 eggs
- 1 1/2 tsp vanilla extract
- 3/4 tsp almond extract
- 2 cups all-purpose flour
- 3/4 cup sugar
- 1 tsp baking powder
- 1 cup almonds (toasted and coarsely chopped)
- 2 cups chocolate chips (for melting and decorating)
Instructions
- Preheat the oven to 350°F (175°C). Spread the almonds on a cookie sheet and toast them for 8–10 minutes. Allow to cool, then chop coarsely.
- In a bowl, whisk together the eggs, vanilla, and almond extracts until well blended.
- In a separate large bowl, whisk the flour, sugar, and baking powder together. Gradually add the egg mixture to the dry ingredients while mixing with an electric mixer until a dough forms. Fold in the chopped almonds.
- Dust your hands with a little flour. On a parchment-lined baking sheet, shape the dough into a log approximately 30 cm by 10 cm (12 by 4 inches).
- Bake at 300°F (150°C) for 35 minutes. Remove from the oven and let cool for about 10 minutes so the log firms up.
- Transfer the log to a cutting board and slice it diagonally into 1½-inch-wide slices.
- Arrange the slices cut side down on the baking sheet and bake at 350°F (175°C) for 10 minutes. Flip each slice and bake another 10 minutes until golden and crisp.
- Melt the chocolate chips in a heatproof bowl set over a pan of simmering water or briefly in the microwave, stirring until smooth. Dip one side of each biscotti in the chocolate or spread the chocolate on with a knife. Allow the chocolate to set before storing or serving.
Tips & Variations
- For a softer interior, reduce the second-bake time by a few minutes; for extra crunch, bake a little longer.
- Swap almonds for hazelnuts, pistachios, or walnuts to change the flavor profile.
- Add dried fruit, citrus zest, or a sprinkle of sea salt on the chocolate for added complexity.
- Store cooled biscotti in an airtight container at room temperature for up to two weeks. They also freeze well for longer storage.
Recipe adapted slightly from Joy of Baking.