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chocolate almond biscotti recipe 3
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5 from 1 vote

Chocolate Almond Biscotti

These Italian biscotti cookies are easy to bake and perfect served on the side of a coffee. Discover how to make this chocolate-dipped almond cookie with our simple dessert recipe.
Course Dessert, Snack
Cuisine Italian
Prep Time 45 minutes
Cook Time 1 hour
Total Time 1 hour 45 minutes
Servings 4 people

Equipment

  • baking sheet
  • parchment paper
  • electric or stand mixer
  • serrated knife

Ingredients

  • 1 cup all-purpose flour spooned and leveled
  • ½ cup unsweetened cocoa powder
  • ½ tsp baking powder
  • ¾ tsp salt
  • 1 cup dark brown sugar
  • ¼ cup white sugar
  • 1 egg
  • 2 tbsp softened butter
  • ½ tbsp vanilla extract
  • dash Cointreau
  • ¾ cup toasted almonds whole
  • ½ cup dark chocolate chips

Instructions

  • Preheat the oven to 350°F (180°C)
  • Prepare your baking sheet with parchment paper
  • Whisk together flour, cocoa powder, baking powder, and salt in a bowl. Set aside.
  • Beat together brown sugar, white sugar, egg, butter, vanilla extract, and Cointreau with an electric or stand mixer until smooth.
  • Add in ⅓ of the dry ingredients, mix until incorporated, then repeat twice more. It should resemble a thicker cake batter.
  • If the dough dries, add in 1 tablespoon of water at a time until the dough thins to the correct consistency.
  • Fold in the toasted almonds and chocolate chips until just mixed. The dough should now resemble a thin cookie dough and be workable.
  • Turn out the mixing bowl onto a lightly floured surface. Dust your hands with flour, as the dough will be sticky.
  • Roll out the dough into two cylinders and place them on your prepared baking sheet. They should be the full length of the sheet. Gently flatten the tops.
  • Bake for 30-40 minutes, watching for the biscotti to spread out.
  • Remove from the oven, turning it down to 325°F (160°C), and let the cookies cool completely.
  • Using your serrated knife, slice them down into ½-inch pieces. Place the slices back on the cookie sheet, then brush with egg wash.
  • Bake for 15 minutes, or until firm and crispy.