Chocolate Almond Biscotti
Chocolate Almond Biscotti is the ultimate afternoon pick-me-up alongside a warm cup of tea or coffee. Give away the whole batch in a tin or wrap up a few pieces in individual packages for a homemade stocking stuffer.
Makes: 34 biscotti
Prep Time: 20 minutes
Cook Time: 50 minutes
Total Time: 1 hour 10 minutes
Recipe Created By: Jessi Heggan
Featured In: North Carolina Field & Family
Prep Time: 20 minutes
Cook Time: 50 minutes
Total Time: 1 hour 10 minutes
Recipe Created By: Jessi Heggan
Featured In: North Carolina Field & Family
Ingredients
- 1 ¾ cups all-purpose flour
- ⅓ cup cocoa powder
- 1 teaspoon baking powder
- ½ teaspoon salt
- ½ cup slivered almonds
- ½ cup (1 stick) unsalted butter, softened
- ¾ cup sugar
- 2 eggs
- 1 teaspoon vanilla extract
- ½ teaspoon almond extract
Instructions
- Preheat oven to 350 degrees and line a baking sheet with parchment paper.
- In a medium bowl, whisk together the flour, cocoa powder, baking powder, salt and almonds. Set aside.
- In a large bowl, use a hand or stand mixer to beat the butter and sugar until combined. Add the eggs and the vanilla and almond extracts and mix again to combine.
- Add the dry ingredients to the bowl of wet ingredients and mix until just combined. The mixture may be a bit sticky.
- Place dough on prepared baking sheet and form into 2 logs about 1 inch thick, 2 inches wide and 11 inches long. Bake for 35 minutes or until cooked through.
- Cool for about 10 minutes, then use a sharp serrated knife to slice individual biscotti pieces about ½ inch thick. Return the sliced biscotti to the baking sheet.
- Reduce the oven temperature to 325 and bake for another 15 minutes, flipping biscotti halfway through. Let biscotti cool completely before serving.
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