Chocolate Almond Biscotti

Looking for something a little different for a Valentine's Day treat? Chocolate Almond Biscotti may be just the thing. Long, crunchy cookies with a rich chocolate flavor are made to be savored slowly over a cup of coffee or tea.

Biscotti have been around for a long time. Centuries ago, they were originally made as a”long-shelf-life” food (very dry and containing no fats) for travelers and were carried by the Roman Legions to battle. Today’s biscotti, while still hard and crunchy, are a far cry from the original, and are a popular accompaniment to espresso, cappuccino, and dessert wine. Their unique texture makes them perfect to dunk in your morning coffee, afternoon tea, or wine after dinner (History of Biscotti).

These are also the perfect cookie to send through the mail if your Valentine is far away. You still want to pack carefully, of course, but they are very sturdy.

Chocolate Almond Biscotti 

2 cups flour

3/4 cup cocoa powder

1 teaspoon baking soda

1/4 teaspoon table salt

4 large eggs (divided use)

1 cup sugar

1 teaspoon vanilla

1/4 teaspoon almond extract (optional- I don't care for it, but some do)

3/4 cup chopped almonds

3/4 cup semi sweet mini chocolate chips

coarse sparkling or crystal sugar

sharp serrated bread knife

1. Preheat oven to 350 degrees, and place rack in the middle. Line a half sheet (18x13; mine is 16X11) cookie sheet with parchment paper.

2. In a medium bowl, sift together the flour, cocoa powder, soda, and salt. Set aside. In a large bowl, beat 3 eggs, sugar, vanilla, and almond extract (if using). Gradually stir dry ingredients into egg mixture. Mix just until combined.

3. Mix almonds and chocolate chips into dough until mixed throughout and dough holds together. Dough will be very stiff.

4. On a lightly floured surface, divide dough in half. With slightly wet hands, pat dough into rectangles, slightly rounded on top, about 1" to 1.5" thick. Place rectangles on prepared cookie sheet. 

5. Mix the one egg that is left with 2 teaspoons of water and whisk until well combined. Brush the tops of the dough rectangles lightly but completely with egg mixture, then sprinkle evenly with sparkling sugar.

6. Bake for about 25 minutes, or until dough feels firm to the touch, especially center tops. Remove sheet from oven and let cool on rack for about 20 minutes, or until cookie rectangle can be handled comfortably. Turn oven down to 325 degrees. 

7. Carefully remove cookie rectangles onto a cutting board. Using a very sharp serrated bread knife, slice into 1/2" slices. You can cut these from the long side, from the short side, or diagonally, just depending on how long you want your biscotti to be. Diagonally is pretty, but it's harder for me to get even slices when I cut diagonally, so I just went with a straight cut. :)

8. Place the biscotti cut side down on the cookie sheet and bake at 325 degrees for about 25 minutes, turning cookies over halfway through baking time. Cookies should be firm and dry, but not browned.

9. Remove from oven and let cool on cookie sheet for 5 minutes, then on cooling rack until completely cool. Store tightly covered. These keep well for several days. Makes about 24, depending on how you cut them. 

Print Recipe

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