Perfect for dipping into coffee or tea, these Chocolate Chip Almond Biscotti are popular twice-baked Italian cookies with a hearty crunch. They are easy to make at home, and will transport you to your favorite cafe.
Biscotti are such a delicious treat all day long. Enjoy them at the start of your day with a heaping cup of coffee. Indulge in a mid-day treat to keep you going, along with your favorite cup of tea. And you can wind down and treat yourself at the end of a long day with some biscotti and spiked hot cocoa.
While these Italian twice-baked cookies are popular cafe and bakery goodies, they're actually quite easy to make at home!
The batter comes together quickly. Then you bake them once, let them cool and slice them into cookies, then bake them for a second time at a lower temperature. You can make these in a morning or an afternoon. Then you'll have cookies for the whole week!
Tools and Equipment
Here's what you need to make this recipe:
Mixing bowl - use a large bowl to mix together the flour and baking powder.
Stand mixer or large mixing bowl with hand mixer - you'll need this to mix the wet ingredients together.
Cutting board - you'll need a large cutting board to slice the biscotti logs.
Whisk - to whisk together the flour and baking powder. This OXO balloon whisk is my all-time favorite all-purpose whisk. I use it every single day. It's one of the hardest working tools in my kitchen!
Silicone spatula - like the whisk, I can't go a day without using my favorite heat-resistant silicone spatula. You'll need one to gently fold in the final ingredients and to scrape the dough out of the mixing bowls.
Serrated knife - A standard bread knife works well.
This chocolate chip almond biscotti recipe calls for less than 10 ingredients, most that you probably already have on hand in your pantry and refrigerator.
Exact measurements are listed in the printable recipe card at the bottom of the post. Here are some extra tips regarding the ingredients.
All-purpose flour - As with most of the baking recipes on Urban Bliss Life, I use all-purpose flour for baking. I have not tried this recipe with gluten-free flours or wheat flour, so I cannot attest to how those flours would hold up in baking these biscotti.
Baking powder - this is the only leavener you'll need for these cookies.
Eggs - Bring the eggs to room temperature before baking. I usually take the eggs out of the refrigerator and set them on the counter at least 30 minutes to an hour before baking. I use large, organic, cage free, brown eggs, which I find have the best baking results.
Sugar - use granulated sugar.
Vanilla extract - use pure vanilla extract if you can, instead of imitation. The difference in taste is very noticeable. However, pure vanilla can be more expensive. One option is to make your own (I will have a tutorial before the holidays!). The other is to buy bulk sized containers, such as the pure vanilla extract at Costco.
Sliced almonds - you can find packages of pre-sliced almonds in the nut or baking aisle of your grocery store.
Chocolate chips - I prefer semi-sweet chocolate chips. You can also use dark chocolate chips or even espresso chocolate chips. If you don't have chocolate chips but you do have a chocolate bar, you can chop up the chocolate bar and use that instead.
Detailed instructions are in the printable recipe card at the bottom of the post. Here are some step-by-step photos to help you bake these biscotti!
First, preheat the oven to 350°F. Line two baking sheets with parchment paper and set them aside.
Step 1 - In a large bowl, whisk together the flour and the baking powder.
Step 2 - In the bowl of a stand mixer (or a large bowl and using a hand mixer), mix together the eggs, vanilla, and sugar. Mix for 5 minutes.
Step 3 - Gradually add the dry mixture to the wet mixture, scraping down the sides as you go along to incorporate all of the flour mix.
Step 4 - Using a silicone spatula, fold in the almonds.
Step 5 - Then gently fold in the chocolate chips just until the chocolate chips and the almonds are well incorporated into the batter. Do not overmix!
Step 6 - Divide the dough into two logs about 12" long each, and about ½" tall and 3" wide. Place onto one of the prepared baking sheets. Bake at 350°F for 20 minutes.
Step 7 - Remove the biscotti logs from the oven and let cool at room temperature for 5-10 minutes. Then, using a serrated knife, carefully slice the logs to create thin biscotti cookies. You should end up with about 36-42 cookies.
Step 8 - Place the sliced biscotti cookies onto the baking sheets and bake for 15 more minutes. Allow to cool before serving or storing.
Storing biscotti cookies
This recipe makes a BIG batch of biscotti (my last batch made 40). And biscotti can get stale pretty quickly if you store them in a way that they're exposed to air regularly.
So in order to keep these cookies fresh for up to two times longer, I vacuum seal smaller batches of biscotti in FoodSaver® Vacuum Zipper Bags using my FoodSaver VS3110 Food Preservation System. It just takes a couple of minutes to do, and then I pop them into the pantry for easy snacking!
These bags are perfect for storing food that we need to access regularly in our fridge or pantry. I use the gallon size for larger foods, like Mocha Chocolate Chip Scones and Funfetti Cookie Bars. The smaller quart-sized bags are great for these biscotti, since we tend to eat them in smaller batches.
Save on these FoodSaver Vacuum Zipper Bags and other FoodSaver bags when you shop online and use code URBANBLISS25
Eggs that are too cold and straight from the refrigerator will not incorporate as evenly and smoothly with other ingredients as room temperature eggs will.
In my experience, you can store biscotti in airtight containers or the FoodSaver Vacuum Zipper Bags at room temperature for up to 7 days. You can also freeze biscotti in airtight, freezer-safe containers or regular FoodSaver Vacuum Seal Bags for up to 3 months.
What to serve with chocolate chip almond biscotti
Biscotti are my absolute FAVORITE cookies to dunk into coffee, tea, and hot cocoa.
These delectable crunchy cookies are also great paired with other similar desserts. I love serving these chocolate chip biscotti alongside my dairy-free Chocolate Chip Ice Cream.
More Cookie Recipes
- Chocolate-Dipped Shortbread Cookies
- Soft Ginger Molasses Cookies
- Chewy Chocolate Fudge Cookies
- Lavender Shortbread Cookies
Chocolate Chip Almond Biscotti
- Preheat the oven to 350°F. Line two baking sheets with parchment paper; set aside.
- In a large bowl, whisk together the flour and baking powder; set aside.
- In the bowl of a stand mixer, add the eggs, sugar, and vanilla. Using the paddle attachment, mix on low for 5 minutes.
- After 5 minutes, slowly add the flour and baking powder dry mix into the wet mixture, just until fully combined. Remove the bowl from the stand mixer and use a silicone spatula or wooden spoon to gently fold in the almonds, then the chocolate chips, just until combined.
- On a lightly floured surface, place the dough and use your hands gradually roll the dough in the flour until the dough is no longer sticky or sticking to your hands. Split the dough in two and form two logs approximately 12" to 13" long, 3" wide, and about ½" to ¾" thick. Place both logs onto one of the prepared baking sheets and bake at 350°F for 20 minutes. The biscotti logs should be lightly golden when you remove them from the oven. Allow the biscotti to cool at room temperature for 5 to 10 minutes.Lower the oven temperature to 300°F.
- Once the biscotti logs have cooled to the touch, use a serrated knife to gently and carefully cut ½" slices of biscotti cookies. You should end up with approximately 40 biscotti cookies, depending on your slices.
- Bake at 300°F for 15-20 minutes, until the biscotti have slightly golden brown edges. Cool at room temperature for 5 to 10 minutes before eating or storing.
Nutrition information is a general estimate. Actual nutrition details may vary depending on the exact foods & brands you use to make this recipe. It does not take into account any substitutions, toppings, or optional ingredients.
This post is sponsored by FoodSaver. All opinions, recipes, and photos are my own.