Double Chocolate Almond Biscotti
These biscotti cookies are a great gift to take to neighbors, friends and teachers. You can substitute hazelnuts for the almonds and you can put the white chocolate chips in the dough instead of using them for the drizzle in place of the semi-sweet chips if you’d like to skip the drizzling step.
Double Chocolate Almond Biscotti
- Prep Time: 15 minutes
- Cook Time: 85 minutes
- Total Time: 1 hour 40 minutes
- Yield: 24 pieces 1x
- Category: Baking
Ingredients
- ½ cup butter, softened
- 1 ½ cups sugar
- 4 eggs
- 2 teaspooons vanilla
- 3 1/4 cups flour
- 1 cup cocoa powder
- 2 teaspoons baking powder
- 1 teaspoon sea salt
- 1 cup slivered almonds
- ½ cup semi-sweet chocolate chips
- ½ cup white chocolate chips (for drizzle)
Instructions
- Preheat oven to 350 degrees F.
- In a stand mixer, combine the butter and sugar and mix until fluffy.
- Mix in the eggs one at a time.
- Mix in the vanilla. Scrape the paddle and sides of the bowl.
- Add the flour, cocoa powder, baking powder and sea salt and mix just until combined.
- Gently stir in the almonds and chocolate chips.
- Form into two logs approximately 4-inches wide and 16-inches long.
- Bake for approximately 25 minutes until the logs are cooked through and just starting to crack.
- Remove from oven and slice into 1” pieces.
- Return to at 250 degrees F oven, and bake for approximately one hour or until the biscotti are dried.
- Cool on a wire rack drizzle with melted white chocolate.
- Allow to chocolate to harden before wrapping or storing.