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Chocolate-Almond Biscotti Recipes

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Chocolate-Almond Biscotti Recipes

Preheat oven to 375. Makes 1 lb. 6 oz. dough, approx. 30 cookies


• 4 oz. blanched toasted almonds
• 2-¼ cups all purpose flour
• 2 Tblsp. cocoa (unsweetened)
• 1 cup sugar
• 1-½ tsp. baking soda
• 3 large eggs
• 3 oz. semisweet chocolate chips
• Pinch of salt
• ¼ tsp. allspice
• ¼ tsp. almond extract
• 1 to 2 Tblsp. milk


1. Grind half the cooled almonds finely, the other half coarsely. A food processor is perfect for this.

2. Mix almonds, cocoa, sugar, baking soda, salt and allspice in mixer bowl. Lightly beat eggs with
   almond extract in small bowl. Use the paddle attached, and with the mixer running, add egg mixture
    to the flour mixture.

3. Add chocolate chips and beat only until dough forms. If too dry and crumbly add a tablespoon or two
    of milk. The dough should just hold together.

4. Turn out onto floured board, knead lightly a few times to make a cohesive dough. Divide into four pieces,
    form into logs about 14 inches long and 2 inches around.

5. Place on two cookie sheets lined with parchment or lightly oiled, spacing at least two inches apart.

6. Flatten each log slightly with your hand. Bake for 20 minutes or until firm to the touch, switching rack
    positions half way through the baking. Leave loaves on sheets and place on cooling racks for 10 minutes.

7. Turn oven down to 350. Slice each log on a diagonal about 3/4 inch thick, and place cut side up on the
    cookie sheets. Bake for 7 minutes, turn each cookie over and bake for another 7 minutes. Remove from
    pans to cooling racks. When completely cooled, store in tins for up to one month.

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