Mini Chocolate Almond Biscotti are perfect for dipping into a hot cup of coffee and make a great after dinner treat!
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5 from 2 votes

Chocolate Almond Biscotti

Chocolate Almond Biscotti are a coffee-pairing favorite, they are crunchy, studded with almonds, and easy to make from scratch!  These twice-baked Italian cookies are perfect for dipping into a cup of coffee or hot chocolate.
Prep Time15 mins
Cook Time25 mins
Total Time40 mins
Course: Cookie
Cuisine: Italian
Servings: 40 cookies
Calories: 70kcal
Author: Julia

Ingredients

  • 1 1/2 cups all-purpose flour (200g)
  • 1/2 cup unsweetened cocoa powder (50g)
  • 3/4 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 1/2 cups whole almonds (200g)
  • 1/3 cup semisweet chocolate (100g)

Instructions

  • 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 1/2-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.

Nutrition

Calories: 70kcal