Chocolate almond biscotti are crisp buttery cookies full of sliced almonds and drizzled with chocolate that make the perfect cookie for dunking in coffee or cocoa.
These crisp chocolate covered biscotti cookies are one of my mother’s favorites so I try to make them for her birthday every year. They are a great cookie to make around Christmas and in the winter.
- They are easy to make. But they do require more time than most cookies.
- They are sturdy which makes them great for packaging and mailing to a friend!
- Biscotti make the best dunking cookie for hot drinks. Hands down.
That said, I’d never turn down a great biscotti any time of year. The thing that makes biscotti different from any other cookie is the texture. Biscotti are the crispest, crunchiest cookie there is. That is because they get baked several times, 3 times actually. Most of the time I prefer chewy cookies, like my Chewy French Toast Cookies, but there’s just something addictive about this combo of buttery rich cookie, almonds, and chocolate.
These cookies are easy to make, but do require a bit more shaping than a regular cookie, so I’ve provided step by step photos in the recipe card to help with that part. I also highly recommend using an electric knife for the slicing step. It makes it so much more efficient, but it also helps to keep the edges of the cookies from breaking when you slice!
- 2 1/4 cups all-purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 cup butter, softened
- 1 1/4 cups sugar
- 2 large eggs
- 1 teaspoon almond extract
- 1 cup sliced almonds
- 1 cup semisweet chocolate chips
- 1 tablespoon shortening
- Preheat the oven to 350 degrees.
- In a medium bowl, add the flour, baking powder and salt. Lightly stir and set aside.
- Beat together the butter and sugar until it is light and fluffy. Add in the eggs and almond extract mixing thoroughly.
- Gradually beat in the dry ingredients, this dough will be stiff. After all the dry ingredients have been beaten in, stir in the almonds in by hand with a spoon.
- Divide the dough in half. With floured hands, to prevent sticking, shape each half of the dough into a rectangle about 3 inches wide by 11 inches long and a little under an inch thickness on an ungreased cookie sheet at least 2 inches apart. It is important that you give these cookies enough room, because they will spread. I find the easiest way to shape biscotti is to squeeze the dough into a long log shape and then pat down into a rectangle.
- Bake at 350 degrees for 30 minutes or until set and golden around the edges. Let the cookies cool for 15 minutes on a cooling rack.
- Carefully remove each cookie loaf to a cutting board. Using a serrated knife, or an electric knife, gently cut the loaf diagonally into 1/2 inch slices using a sawing motion.
- Arrange the cookie slices back on the pan, cut side down and closely together. Bake for another 8-9 minutes.
- Remove the cookie sheet from the oven and flip the sliced cookies to the other side. Bake one final time for another 8-9 minutes.
- Remove the cookies to a wire rack and let them cool completely.
- Melt the chocolate chips and shortening on low heat in a small saucepan or in a microwave safe dish on a low power setting, stopping often to stir the chocolate so it doesn't burn.
- Using a fork, drizzle the chocolate over the biscotti. Let the cookies sit until the chocolate sets up and dries completely.
- Store these cookies in an air-tight container between sheets of waxed paper in a cool spot.
Tips for freezing biscotti:
These cookies will stay good in the freezer for up to 3 months. You may choose to freeze these cookies before or after drizzling them with chocolate. If you freeze the cookies with the chocolate drizzle, the chocolate will lose it's sheen and become dull.
Freeze biscotti in single layer in ziplock freezer bags.
When you're ready to eat the biscotti, remove them from the freezer bag until they have thawed to help keep the moisture from building up and making the cookies soggy. If you've frozen the cookies before the chocolate drizzle was added, you may choose to recrisp the cookies by baking them in a 350 degree oven for 5-6 minutes. Then after they have cooled, drizzle with chocolate as instructed.
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Nutrition Information:Yield: 36 Serving Size: 1 cookie
Amount Per Serving:Calories: 126Total Fat: 6gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 17mgSodium: 53mgCarbohydrates: 17gFiber: 1gSugar: 10gProtein: 2g
*Nutrition facts are an estimate and not guaranteed to be accurate. Please see a registered dietitian for special diet advice.
*This post was originally published in March 2015 and was republished December 2020 with new photos and tips.
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