Chocolate Almond Biscotti

I’ve been meaning to add this recipe to my blog since its inception, however I just haven’t because it almost seems too simple. But It is delicious. It takes a little prep time, but nowhere near as much as baking bread does, and it is almost impossible to mess up. I also don’t really understand why people don’t make biscotti more often, it is delicious and super simple. The most complicated part is dealing with the doughy mixture and getting it onto the baking tray. Yes, this is another super sticky batter (see last week’s Challah Bread entry), but it is soooo worth it. 


  • 3/4 Cup (110 grams) whole almonds
  • 2/3 cup (135 grams) granulated white sugar
  • 2 large eggs
  • 1 teaspoon vanilla essence
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1 3/4 cups (225 grams)  flour
  • 4 ounces (110 grams) chocolate (I use 1/2 chopped cooking chocolate and 1/2 chocolate chips)


Preheat the oven to 180 ºC

Preparing the almonds

Toast the almonds for 8-10 minutes or until brown and fragrant. While these are in the oven, coarsely chop the cooking chocolate. Remove from the oven let cool and chop coarsely, then line a baking sheet with parchment.

Making the dough

Beat the sugar, vanilla extract and eggs together for about 5 minutes. The mixture needs to be light and fluffy.

In a separate bowl, sieve the flour, salt and baking powder together.

Add the eggs to the flour mixture and beat until combined. I found that this works best if you add the flour a little at a time to the egg mixture and beat with an electric mixer. Then when the mixer threatens to longer work, mix the final bit of flour and mix by hand.

Once all of the flour has been incorporated, carefully fold in the almonds and chocolate, a small amount at a time. It is important to not just dump all the almonds and chocolate in add once because you want to make sure that they are evenly distributed through the Biscotti.

Baking the Biscotti

Transfer the dough to the parchment sheet on your baking tray. You need form a long log as long about 30 cm long and 9 cm wide. This of course can vary based on the size of the biscotti you want. I sometimes like to make 2 long thin logs which make the perfect biscuits to serve with a dainty cup of tea.

Bake for 25 minutes, or until firm (like cake). Remove from the oven and cool for 10 minutes. See how this works for you, I sometimes find I need to cool it for a little longer to be able to handle it.

Reduce the oven’s heat to 165 ºC.

Once cooled, transfer the biscotti log to a cutting board, replace the parchment on the baking tray and cut the biscotti at 2 cm slices diagonally.

Place the biscotti cut side down in the oven for 20 minutes (at the lower 165 ºC heat) turning half way.

Allow the biscotti to cool completely before serving and store in a cool airtight container, like a biscuit tin.


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