Almond and Chocolate Chunk Biscotti

Crunchy biscotti loaded with rich chocolate chunks and almonds. The other day my husband and I stopped at Starbucks after a morning bike ride. He ordered his usual black coffee and I got my favorite, carmel macchiato. As we were waiting for our coffee, I spotted the double chocolate biscotti. I had to order it to go with my drink! :) I was in heaven as I dipped the crunchy biscotti into my carmel macchiato. I hadn’t had biscotti in so long, I forgot how wonderful it was. I knew that I had to make my own biscotti! These crunchy Italian cookies are perfect to dunk in coffee, tea, or milk!

Almond and Chocolate Chunk Biscotti

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  • 2½ cups all-purpose flour
  • 1 teaspoon baking powder
  • 3 large eggs, at room temperature
  • 1 cup sugar
  • ½ teaspoon vanilla extract
  • 1¼ cups almonds, toasted and coarsely chopped
  • 7 ounces bittersweet or semisweet chocolate, chopped into ½-inch chunks

Preheat the oven to 350°F. Line a baking sheet with parchment paper.
In a small bowl, whisk together flour and baking powder; set aside. In a stand mixer fitted with the whisk attachment, whisk the eggs, sugar, and vanilla on medium speed until the mixture thickens and holds its shape, about 5 minutes.
Using a rubber spatula, stir the flour mixture into the egg mixture, then mix in the almonds and chocolate.
On a lightly floured work surface, divide the dough in half. Using dampened hands, shape each half into a log 3 inches in diameter. Set the logs lengthwise on the prepared baking sheet, evenly spacing them apart.

Dampen your hands and smooth the surface of the logs. Bake, rotating the baking sheet midway through baking, until the logs are lightly browned, about 20 minutes. Remove the baking sheet from the oven and decrease the oven temperature to 300°F . Let the logs cool on the baking sheet for 10 to 15 minutes.
Transfer the logs to a cutting board. With a serrated bread knife, cut each log diagonally into slices ½ inch thick.
Place the cookies, cut sides up, in a single layer on the baking sheet.
Bake until the biscotti are firm, about 20 minutes, flipping them midway through baking. Let cool completely. Dip into melted chocolate and sprinkle with crushed almonds for a truly decadent biscotti.

Source: Ready for Dessert

8 Responses to “Almond and Chocolate Chunk Biscotti”

  1. #
    oneordinaryday — August 28, 2010 @ 7:24 am

    I have yet to try my hand at biscotti, but this looks great to me. I love all the extra chocolate with almonds.

  2. #
    Paula — August 28, 2010 @ 11:41 pm

    Your biscotti are seriously wonderful! I have a few recipes saved and have yet to make them. I think you may have tempted me!

    • Christina replied: — September 1st, 2010 @ 9:55 am

      Thank you! :) I hope you enjoy it! Try them dipped in chocolate and rolled in crushed almonds…yummy!

  3. #
    Ann — August 29, 2010 @ 12:25 am

    It is probably wrong to admit this, but I’ve never been a big fan of Biscotti. I think that is about to change.

    That is the most appealing biscotti that I’ve ever seen. Your recipe is moving to the top of my bake soon list. Can’t wait to give them a try. Thank you for sharing your recipe.


    • Christina replied: — September 1st, 2010 @ 9:42 am

      Thank you so much Ann! I never use to be a big fan until I found chocolate chip biscotti. It’s like eating a cookie for breakfast! :) If you like to drink coffee, biscotti is perfect to dip it into! If you try out the recipe let me know how it goes…good luck!

  4. #
    Debbie — August 29, 2010 @ 3:02 pm

    nice and chunky Biscotti…..perfect in every way!

  5. #
    3rdfloorbakes — August 29, 2010 @ 4:22 pm

    I’ve always wanted to try biscotti. I love all the different flavors and textures you have going on in this.

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