These Mini Chocolate Almond Biscotti are crunchy, studded with almonds, and easy to make from scratch. A perfect little after-dinner dessert that tastes delicious dunked into hot chocolate or coffee. You will love these Italian almond cookies!
This recipe will surely turn you into a Biscotti lover! These Italian almond cookies are made with whole almonds and drizzled with chocolate, they are crunchy and so chocolatey. A perfect little cookie to dip into your coffee!
In Italy, biscotti are called Cantuccini and traditionally are served as an after-dinner dessert with a drink, into which they are dunked. Typically they are dipped into a Tuscan fortified wine called vin santo but you can also dip them in a cappuccino or a hot chocolate or just eat them without anything.
I have to admit I rarely dunk these little cookies because they are small and not as dry as other biscotti. So even if you are not a biscotti lover I promise you will love my little chocolate biscotti. These twice-baked Italian cookies would also make a great addition to your Christmas cookie plate!
Tips and Tricks for Making Chocolate Almond Biscotti
- Use unsalted, whole almonds that are not roasted or skinned for this recipe.
- This recipe is very traditional, it uses only a little bit of butter and no oil. So the dough will be crumbly and a little bit difficult to form into a ball and then into logs, that is normal. Just use your hand to press the dough together.
- After baking the logs for 15 minutes you have to let them cool to room temperature. Don’t try to cut the hot/warm dough into slices, it will crumble and you won’t be able to cut through the almonds. When the logs have cooled it will be easier to make clean cuts, just use a little bit of pressure and a sharp knife to cut them into slices.
- Store leftover biscotti in an airtight container for up to one week.
How to make Chocolate Biscotti
Divide the dough into three parts. Then roll each one into a 9-inch long log. This might be a bit difficult because of the almonds. Just press the dough together and press the almonds into the dough.
Transfer the baking sheet to the oven and bake for 15 minutes, then take it out, set it on a wire rack, and let the logs cool to room temperature. Letting them cool makes it easier to cut them into slices.
Use a chef’s knife and cut each log into ½-inch thick slices. Press the knife down to cut through the almonds. The slices might crumble a bit, just press them back together.
Transfer the slices back to the baking sheet cut sides down. Then put the baking sheet back into the oven and bake for 10 more minutes to crisp up.
Looking for more cookie recipes?
- Almond Macaroon Butter Cookies
- Maple Hazelnut Cookies Recipe
- Nutella Cookies Recipe
- Orange Almond Cookies Recipe
Tools used for making this recipe:
Sheet Pan: These are my favorite baking sheets!
Unsweetened Cocoa Powder: This cocoa powder gives an amazing, dark, rich chocolate flavor.
Chocolate Almond Biscotti
- 1 ½ cups all-purpose flour, (200g)
- ½ cup unsweetened cocoa powder, (50g)
- ¾ cup granulated sugar, (160g)
- 1 tsp baking powder
- 2 tsp vanilla extract
- 1 pinch salt
- 2 Tbsp butter, room temperature (25g)
- 2 large eggs
- 1 ½ cups whole almonds, (200g)
- ⅓ cup semisweet chocolate, (100g)
- In the bowl of a stand mixer fitted with the paddle attachment, combine flour, cocoa powder, sugar, baking powder, vanilla extract, salt, butter, and eggs.
- Mix until everything is combined. Then add the almonds and use your hands bring the dough together. Form a ball, wrap with plastic foil, and chill in the fridge for 30 minutes.
- Preheat the oven to 390°F (200°C) and line a baking sheet with parchment paper or a silicone baking mat.
- Take the dough out of the fridge and divide it into three equal pieces. Shape each piece of dough into a 9-inch long log. Transfer logs to prepared baking sheet.
- Bake the logs in the oven for 15 minutes. Then take the pan out of the oven, set it on a cooling rack and allow to cool to room temperature.
- When the logs are cool, use a sharp knife to cut them into slices about ½-inch thick.
- Transfer cookies to the baking sheet cut sides down, and bake at 390°F (200°C), for 10 more minutes.
- Let cool for 10 minutes on the baking sheet, then transfer to a cooling rack and let cool completely.
- When the cookies are cooled completely, melt the chocolate and decorate the cookies with a chocolate drizzle. Let sit until set then store in an airtight container for up to one week.
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