Chocolate Almond Biscotti

Ambreen Wajid
by Ambreen Wajid
20 Pieces
1 hr 30 min

This new recipe is almost a mix of “classic biscotti” meets “brownie brittle” in my opinion. Personally my favorite part of normal biscotti was (and is) the dipped chocolate portion. So when I decided to make a new batch, I figured I should skip the middle man and just make the whole biscotti bursting with chocolate. It was a smart choice if I say so myself.


These biscotti’s have a base of chocolate and coffee- and then they’re dotted with dark chocolate chips and chopped almonds. Served up with a freshly brewed cup of coffee- I mean, what’s not to love?

brownie brittle meets biscotti. aka perfection.

perfectly toasted and ready to serve up with a fresh cup of coffee

oozing chocolate puddles in every bite!

Chocolate Almond Biscotti
Recipe details
  • 20  Pieces
  • Prep time: 30 Minutes Cook time: 1 Hours Total time: 1 hr 30 min
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Ingredients
  • 5 tbsp butter, melted
  • 3/4 cup white sugar
  • 2 eggs
  • 1 tablespoon vanilla extract
  • 2 tablespoons instant espresso powder
  • 1 1/2 cups AP flour
  • 1/4 cup cocoa powder
  • 1 tablespoon baking powder
  • 1 tsp cardamom powder
  • 1/2 tsp salt
  • 1/2 cup chocolate chips
  • 1/4 cup almonds, chopped
  • 1 egg white
Instructions
Preheat oven to 350°F. Line a large sheet pan with parchment paper. Set aside.
In a stand mixer, blend sugar and melted butter together. Add eggs, espresso powder, and vanilla. Mix until blended together.
Gradually add all purpose flour, cocoa powder, baking powder, cardamom, and salt.
Finally, fold in chopped almonds and chocolate chips.
Dust the prepared baking sheet with extra cocoa powder. Shape dough into 1 flattened loaf. Aim to shape the loaf into dimensions that are 1 inch thick and 6 inches wide.
Beat the egg white and then brush over the biscotti loaf. Bake for 30 minutes.
Remove and let the loaf cool. Leave the oven running.
Once the loaf is cooled down to touch and handle, transfer to a cutting board. Use a serrated bread knife to slice the log diagonally, for 1/2-inch thick slices.
Place the biscotti cut side down on top of the baking sheet and return to oven. Bake for 20 minutes, flipping about half way through so each side is equally toasted.
Remove from oven and let cool completely before storing in an airtight container with a lid. Serve with a fresh cup of coffee!
Ambreen Wajid
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