Chocolate Almond Biscotti
Highlighted under: Everyday Baking Favorites
I love making Chocolate Almond Biscotti during the holidays because they are the perfect balance between crunch and sweetness. The combination of rich cocoa and crunchy almonds creates a delightful treat that pairs beautifully with coffee or tea. Baking these biscotti in a double-bake method ensures they are wonderfully crisp, making them perfect for dipping. This recipe has become a staple in my kitchen, and I can't wait to share it with you. Trust me, once you try these, you will want to keep them on hand all year round!
When I first developed this Chocolate Almond Biscotti recipe, I experimented with different ratios of sugar and cocoa to achieve the perfect blend of sweetness and richness. The first few batches were delicious but lacked crunch. After adjusting the bake time, I discovered that the length of the second bake was the key to achieving the ideal texture. Now, I can confidently say these biscotti are perfect!
Not only are these biscotti excellent for entertaining, but they also make a wonderful gift. I love packaging them in decorative boxes tied with a ribbon—it adds a personal touch. The best part? They stay fresh for weeks, allowing you to enjoy them long after they’re made.
Why You Will Love This Recipe
- Deliciously crunchy texture that pairs great with coffee
- Rich chocolate flavor enhanced by crunchy almonds
- Perfect for gifting or enjoying at home with loved ones
The Art of Biscotti
Making biscotti requires a specific technique known as double-baking, which is essential for achieving that delightful crunch. After your initial bake, let the logs cool slightly; this rest period is crucial as it allows the dough to firm up, making slicing easier without crumbling. When slicing, aim for pieces about 1 inch wide; this size promotes even crispiness and dipping ease in your coffee or tea. If you prefer thicker biscotti, just be aware that you'll need to adjust the second baking time slightly, testing for the desired crunch.
While the classic chocolate almond flavor is irresistible, this recipe is highly flexible. Consider adding other ingredients such as dried cherries or pistachios for a flavor twist. If you're looking for a slightly healthier option, substitute a portion of the all-purpose flour with whole wheat flour or a gluten-free blend. Experiment with different nuts or alternative sweeteners too; using coconut sugar can bring a caramel-like note that pairs well with chocolate.
Perfecting the Ingredients
The choice of cocoa powder plays a significant role in the biscotti's flavor profile. Opt for high-quality Dutch-processed cocoa for a smoother, richer chocolate taste, or use natural cocoa for a more intense, slightly bitter flavor. Both will work, but understanding their impact can elevate your biscotti. Similarly, the type of almonds used can change the game; slivered or sliced almonds offer a different texture than chopped ones, enhancing the crunch with each bite.
Using fresh eggs is vital for achieving the right dough consistency. Fresh eggs yield a better emulsion, contributing to a richer flavor and ideal texture. If you find yourself short on eggs, a flaxseed substitute (1 tablespoon ground flaxseed mixed with 2.5 tablespoons of water) can work, but be aware that it may slightly alter the taste and texture.
Ingredients
Chocolate Almond Biscotti Ingredients
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 1/2 cup unsweetened cocoa powder
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 3 large eggs
- 1 teaspoon vanilla extract
- 1 cup chopped almonds
- 1/2 cup chocolate chips
Make sure to have everything measured and ready for ease when mixing.
Instructions
Prepare the Dough
In a large bowl, whisk together flour, sugar, cocoa powder, baking powder, and salt until well combined. In another bowl, beat the eggs and vanilla extract, then add to the dry ingredients. Mix until a dough forms and fold in chopped almonds and chocolate chips.
Shape and Bake
Preheat your oven to 350°F (175°C). Divide the dough into two equal portions and shape each into a log about 12 inches long on a parchment-lined baking sheet. Bake for 25 minutes until firm.
Slice and Second Bake
Remove from the oven and let cool for 10 minutes. Slice the logs into 1-inch wide pieces and place them back on the baking sheet cut side up. Bake for an additional 10 minutes until crisp.
Cool and Serve
Let the biscotti cool completely on the baking sheet before serving or storing in an airtight container.
These biscotti can be stored in an airtight container for up to two weeks.
Pro Tips
- For an added twist, consider dipping the biscotti in melted chocolate after they cool for an extra touch of sweetness.
Biscotti Storage and Shelf Life
Once baked and cooled, these Chocolate Almond Biscotti can be stored in an airtight container at room temperature for up to two weeks. If you want to keep them even longer, consider freezing them instead. Place the cooled biscotti in a single layer in a freezer bag, pressing out as much air as possible. They can be frozen for up to three months. When you're ready to enjoy, simply let them defrost at room temperature, or pop them in the oven for a few minutes to restore their crunch.
For those who love to share, biscotti makes a fantastic gift. Arrange them in a decorative tin or cellophane bag. Consider including a small note on how to re-crisp them if they've lost some crunch during transit—just a 5- to 10-minute bake at 300°F (150°C) will do the trick!
Troubleshooting Common Issues
If you find that your biscotti are too soft or chewy after the second bake, it may be due to insufficient time in the oven or incorrect slicing. Always ensure your logs are baked until firm during the initial bake; the final biscotti should feel solid and have a golden hue on the edges. If they remain soft, increasing the second bake time by a few minutes can help achieve that perfect crunch.
Alternatively, if your slices are crumbling during the transfer to the baking sheet, make sure to let the logs cool adequately before slicing. This technique will help the biscotti hold their shape better, resulting in neat, uniform pieces. A serrated knife works best for slicing, offering a cleaner cut.
Questions About Recipes
→ Can I use different nuts?
Absolutely! Feel free to substitute with walnuts, pecans, or any nuts you prefer.
→ How do I store biscotti?
Make sure to store them in an airtight container to keep them fresh and crisp.
→ Can I add spices to the biscotti?
Yes, adding a pinch of cinnamon or nutmeg can enhance the flavor beautifully.
→ Are these biscotti gluten-free?
You can make them gluten-free by using a gluten-free flour blend instead of all-purpose flour.
Chocolate Almond Biscotti
I love making Chocolate Almond Biscotti during the holidays because they are the perfect balance between crunch and sweetness. The combination of rich cocoa and crunchy almonds creates a delightful treat that pairs beautifully with coffee or tea. Baking these biscotti in a double-bake method ensures they are wonderfully crisp, making them perfect for dipping. This recipe has become a staple in my kitchen, and I can't wait to share it with you. Trust me, once you try these, you will want to keep them on hand all year round!
Created by: Chloe Baker
Recipe Type: Everyday Baking Favorites
Skill Level: Intermediate
Final Quantity: 24 biscotti
What You'll Need
Chocolate Almond Biscotti Ingredients
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 1/2 cup unsweetened cocoa powder
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 3 large eggs
- 1 teaspoon vanilla extract
- 1 cup chopped almonds
- 1/2 cup chocolate chips
How-To Steps
In a large bowl, whisk together flour, sugar, cocoa powder, baking powder, and salt until well combined. In another bowl, beat the eggs and vanilla extract, then add to the dry ingredients. Mix until a dough forms and fold in chopped almonds and chocolate chips.
Preheat your oven to 350°F (175°C). Divide the dough into two equal portions and shape each into a log about 12 inches long on a parchment-lined baking sheet. Bake for 25 minutes until firm.
Remove from the oven and let cool for 10 minutes. Slice the logs into 1-inch wide pieces and place them back on the baking sheet cut side up. Bake for an additional 10 minutes until crisp.
Let the biscotti cool completely on the baking sheet before serving or storing in an airtight container.
Extra Tips
- For an added twist, consider dipping the biscotti in melted chocolate after they cool for an extra touch of sweetness.
Nutritional Breakdown (Per Serving)
- Calories: 150 kcal
- Total Fat: 7g
- Saturated Fat: 0.5g
- Cholesterol: 30mg
- Sodium: 25mg
- Total Carbohydrates: 20g
- Dietary Fiber: 1g
- Sugars: 6g
- Protein: 3g