Let me share with you my absolute favorite twist on traditional biscotti—the Chocolate Chip Almond Biscotti Recipe. These twice-baked Italian cookies have that perfect crunchy texture with a lovely nutty almond flavor, laced with sweet mini chocolate chips that make every bite a little celebration. Whether you’re new to biscotti or looking for a reliable recipe that always turns out just right, you’ll find this one is a total game-changer. So, grab your apron and let’s get baking—I promise your kitchen will smell amazing and your friends will be begging for more!
Why You’ll Love This Recipe
- Perfectly Crunchy Texture: The twice-baking method gives the biscotti that classic snap without being too hard.
- Balance of Flavors: Almonds add a lovely nuttiness that complements the sweet mini chocolate chips beautifully.
- Easy to Make Ahead: These biscotti keep well, making them an ideal treat for gifting or enjoying over several days.
- Customizable Add-Ins: You can easily swap the almonds or chocolate chips to match your personal cravings or what you have on hand.
Ingredients You’ll Need
The ingredient list for this Chocolate Chip Almond Biscotti Recipe is straightforward, using pantry staples along with simple add-ins that elevate the flavor. Each ingredient plays its part in giving the biscotti texture, flavor, and that perfect balance of sweet and nutty.
- Unsalted Butter: Make sure it’s softened for easy creaming, which helps create a tender crumb.
- Sugar: Regular granulated sugar works best for a nice sweetness and proper structure.
- Eggs: These bind the dough and add moisture.
- Vanilla Extract: This adds a warm depth, but feel free to swap it with anise extract if you want a traditional licorice-like twist.
- All-Purpose Flour: The base of the dough for structure and that classic biscotti firmness.
- Baking Powder: Just a touch for a little lift without making them cake-like.
- Salt: Balances the sweetness and enhances flavors.
- Slivered Almonds: Toast them lightly if you want to boost their flavor, though I sometimes skip this step if I’m short on time.
- Mini Chocolate Chips: They distribute evenly and won’t overpower the dough.
- Dark Chocolate Melting Wafers or Chips (optional): For drizzling or dipping, adding an extra touch of indulgence.
Variations
I love how flexible this Chocolate Chip Almond Biscotti Recipe is, and I encourage you to make it your own. Swapping ingredients or adding new flavors can be so fun and always keeps things interesting. Here are some of my favorite ways to mix it up.
- Swap Nuts: Sometimes I switch almonds for pistachios or pecans, and it gives the biscotti a different but equally delicious vibe.
- Change the Chocolate: White chocolate chips or even butterscotch chips are fantastic alternatives for a sweeter, creamier touch.
- Add Dried Fruit: Dried cranberries or cherries add a little tartness that cuts through the sweetness perfectly.
- Anise Flavor: If you like that traditional licorice hint, try using anise extract instead of vanilla – it’s a real crowd-pleaser in classic biscotti.
How to Make Chocolate Chip Almond Biscotti Recipe
Step 1: Cream and Combine the Wet Ingredients
Start by preheating your oven to 350°F (175°C) and lining a baking sheet with parchment paper—this saves you from scrubbing later! Then, beat together the softened butter and sugar until the mixture turns creamy and light in color. I find that using a stand mixer makes this step effortless, but a hand mixer works just as well. Once creamy, add eggs one at a time, mixing well after each addition so everything emulsifies nicely. Stir in vanilla extract to round out the flavors.
Step 2: Mix the Dry Ingredients and Build the Dough
In a separate bowl, whisk together your flour, baking powder, and salt to ensure even distribution. Gradually add these dry ingredients to your wet mixture. This gradual addition helps prevent lumps and keeps the dough just right—not too sticky, not too dry. When combined, gently fold in the mini chocolate chips and slivered almonds. This is where the magic happens—your dough will look a bit sticky but manageable. If it’s too sticky, sprinkle a little flour on your hands and the work surface to make shaping easier.
Step 3: Shape and First Bake
Divide your dough into two equal parts. Using lightly floured hands, shape each portion into a log roughly 10-12 inches long and 2-3 inches wide. Be sure to space them at least 4 inches apart because they spread a little in the oven. Bake these logs for about 30 minutes until they’re golden and set. At this stage, your kitchen will smell like heaven—I swear, it’s my favorite part!
Step 4: Cool, Slice, and Second Bake
Once out of the oven, let the logs cool completely on the baking sheet. Don’t turn off your oven just yet! Using a serrated bread knife, slice the logs diagonally into 1½-inch thick pieces. Place the slices cut-side down back on the parchment-lined sheet. Bake for 10 minutes, flip them carefully, and bake another 10 minutes. This double baking is the secret to that iconic biscotti crunch that lasts. When they’re lightly golden and aromatic, they’re ready to enjoy.
Step 5: Optional Chocolate Drizzle
If you’re feeling indulgent and want to add a little flair, melt some dark chocolate wafers or chips in 20-second bursts in the microwave, stirring between each. Drizzle the melted chocolate over the cooled biscotti with a spoon and let it harden before serving. I usually go for this step when gifting these cookies—it makes them look extra special!
Pro Tips for Making Chocolate Chip Almond Biscotti Recipe
- Don’t Skip the Double Bake: The second bake dries out the biscotti to the perfect crunch, so be patient!
- Use a Serrated Knife for Slicing: Helps you get neat, even slices without squashing the dough logs.
- Flour Your Hands Lightly: This simple trick makes shaping much easier when the dough feels sticky.
- Keep an Eye on Baking Times: Ovens vary, so watch for that lovely golden color to know when they’re done, not just the clock.
How to Serve Chocolate Chip Almond Biscotti Recipe
Garnishes
I usually keep it simple with these biscotti—just a hint of that optional dark chocolate drizzle. If you want to get fancy, a sprinkle of flaky sea salt right after drizzling adds a lovely sweet-salty contrast. Sometimes, a tiny dusting of powdered sugar on presentation looks so charming and festive too.
Side Dishes
Biscotti are basically the best coffee companions. I love pairing these with a steaming cup of espresso, cappuccino, or even a creamy latte. They’re also great alongside afternoon tea or even a glass of dessert wine if you’re feeling indulgent.
Creative Ways to Present
For special occasions, I arrange biscotti upright in a pretty jar tied with a ribbon for gifting. Another fun idea is to serve them with little ramekins of melted chocolate or nut butters for dipping, turning simple cookies into an interactive dessert. Pairing with fresh berries also adds a burst of color and freshness to the plate.
Make Ahead and Storage
Storing Leftovers
I’ve found that storing these biscotti in an airtight container at room temperature keeps them perfectly crisp for up to two weeks. Just make sure they’re fully cooled before sealing to prevent any humidity making them soft.
Freezing
If you want to keep them around longer, biscotti freeze beautifully. I wrap them tightly in plastic wrap and then place them in a freezer bag. When ready to eat, just let them thaw at room temperature and they’re good as new.
Reheating
To refresh leftover biscotti, I pop them in a low oven (around 300°F) for 5-7 minutes to bring back that crispy crunch. It’s a wonderful way to revive their texture after storing or freezing.
FAQs
-
Can I substitute whole almonds for slivered almonds in this Chocolate Chip Almond Biscotti Recipe?
Absolutely! You can use whole almonds but I recommend chopping or roughly breaking them into smaller pieces so they distribute evenly throughout the dough and are easier to bite through. Toasting whole almonds before chopping will add even more flavor, but that’s optional.
-
What’s the best way to slice biscotti without it crumbling?
Using a long serrated bread knife and a gentle sawing motion is key. Let the biscotti logs cool completely before slicing to avoid crumbling. I also find setting the loaf on a non-slip surface like a damp kitchen towel helps keep the slices uniform.
-
Can I make this recipe dairy-free or vegan?
You can try swapping butter with a plant-based margarine and using flax eggs (ground flaxseed mixed with water) as an egg substitute. Keep in mind the texture might be slightly different, but it should still work well. I recommend experimenting with small batches to get the perfect balance.
-
How long do these biscotti keep fresh?
Stored in an airtight container at room temperature, these biscotti stay crisp and fresh for up to two weeks. Beyond that, they may start to lose their crunch but can be revived with a quick reheat in the oven as described above.
Final Thoughts
This Chocolate Chip Almond Biscotti Recipe holds a special place in my baking heart because it combines simple ingredients into a comforting cookie that feels both rustic and a little indulgent. I love having these on hand for a quick sweet snack or to impress guests at tea time. Once you make a batch, you’ll keep coming back to customize and share this gem. Trust me, these biscotti deserve a spot in your baking rotation—you’ll thank me later!
Print
Chocolate Chip Almond Biscotti Recipe
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Total Time: 65 minutes
- Yield: 24 slices
- Category: Dessert
- Method: Baking
- Cuisine: Italian
Description
This classic biscotti recipe yields crunchy, twice-baked Italian cookies packed with mini chocolate chips and slivered almonds. Perfect for dipping in coffee or tea, these golden-brown treats have a delightful balance of buttery sweetness and nutty crunch, with an optional drizzle of melted chocolate for extra indulgence.
Ingredients
Wet Ingredients
- 10 tablespoons unsalted butter (softened)
- 1 ⅓ cups sugar
- 3 large eggs
- 2 teaspoons vanilla extract (see note for anise extract alternative)
Dry Ingredients
- 3 ¼ cups all-purpose flour
- 1 tablespoon baking powder
- ¾ teaspoon table salt
Add-ins
- ⅔ cup slivered almonds
- ⅔ cup mini chocolate chips
Optional for Finishing
- ½ cup dark chocolate melting wafers or chocolate chips for dipping biscotti
Instructions
- Preheat and Prepare: Preheat your oven to 350°F (175°C). Line a cookie sheet with parchment paper and set it aside to keep your biscotti from sticking and make cleanup easier.
- Cream Butter and Sugar: Using a stand mixer or electric hand mixer, beat the softened butter and sugar together until the mixture is creamy, smooth, and well combined, creating the perfect base for your dough.
- Add Eggs and Vanilla: Add the eggs one at a time, beating well after each addition to fully incorporate them. Stir in the vanilla extract to infuse the dough with warm flavor.
- Combine Dry Ingredients: In a separate medium bowl, whisk together the all-purpose flour, baking powder, and salt to ensure even distribution of rising agent and seasoning within the dough.
- Mix Dry and Wet Ingredients: Gradually add the flour mixture to the butter mixture, stirring until fully combined and a sticky dough forms.
- Add Chocolate Chips and Almonds: Gently fold in the mini chocolate chips and slivered almonds, distributing them evenly throughout the dough for bursts of flavor and crunch in every bite.
- Shape Logs: Lightly flour your hands if the dough is sticky. Divide the dough into two equal pieces and shape each into a log approximately 10-12 inches long and 2-3 inches wide. Place the logs on your prepared baking sheet, spacing them at least 4 inches apart as the biscotti will spread.
- First Bake: Bake in the preheated oven for 30 minutes or until the logs turn golden brown and are firm to the touch.
- Cool and Slice: Remove the biscotti logs from the oven and let them cool completely on the baking sheet. Once cooled, use a bread knife to slice the logs diagonally into 1 ½ inch thick slices.
- Second Bake: Place the slices cut-side down on a parchment-lined cookie sheet. Return to the oven at 350°F (175°C) and bake for 10 minutes. Flip each biscotti slice over and bake for an additional 10 minutes until lightly golden and crisp.
- Cool and Optional Chocolate Drizzle: Allow the biscotti to cool completely on a wire rack. If desired, melt the chocolate wafers or chips in 20-second increments in the microwave, stirring between each interval, then drizzle the melted chocolate over the biscotti. Let the chocolate harden before serving.
Notes
- This classic biscotti recipe can be customized with your favorite nuts, dried fruit, or extracts to suit your taste.
- Use anise extract instead of vanilla for a traditional Italian flavor twist.
- For best slicing results, allow biscotti logs to cool completely before cutting to avoid crumbling.
- Be sure to space biscotti logs well on the baking sheet to prevent sticking and allow even baking.
- Chocolate drizzle is optional but adds a lovely finishing touch; melting wafers harden faster than chocolate chips.
- Watch carefully during the second bake to prevent over-browning while ensuring crisp texture.
Nutrition
- Serving Size: 1 slice
- Calories: 218 kcal
- Sugar: 16 g
- Sodium: 89 mg
- Fat: 9 g
- Saturated Fat: 5 g
- Unsaturated Fat: 3 g
- Trans Fat: 1 g
- Carbohydrates: 31 g
- Fiber: 1 g
- Protein: 4 g
- Cholesterol: 34 mg
