Chocolate Almond Biscotti
User Reviews
4.6
Chocolate Almond Biscotti
Description
Chocolate Almond Biscotti blend toasted whole almonds into a cocoa-flavored dough enriched with vanilla and orange zest. After mixing the ingredients, the dough is shaped into logs and baked, then sliced and baked again to achieve the signature crunchy texture. The double baking removes moisture, making them perfect for dipping. Dark chocolate complements the cocoa and nuts, adding depth to the flavor profile.
The final biscotti are dry and crisp, with bright notes from the orange zest contrasting the rich chocolate and toasted nut flavor. They hold their shape well and provide a satisfying crunch with each bite.
Often served with coffee or tea, these biscotti can also be enjoyed on their own as a crunchy snack or dessert. Dipping in hot beverages softens them slightly, enhancing the flavor experience.
Once cooled, store the biscotti in an airtight container for freshness. They can be frozen either after baking or as raw logs, with thawing recommended before slicing and second baking. This makes them convenient for making ahead or preserving for longer storage.
Ingredients
- ¾ cup almonds whole, skinned
- 2 egg
- ¾ cup sugar
- 1¾ cup all-purpose flour 2 tablespoons
- 2 tablespoons cocoa powder
- ¼ teaspoon salt
- 1 teaspoon baking powder
- 1 - 1½ teaspoons honey
- 1 teaspoon vanilla
- orange zest from half an orange
- 3½ ounces dark chocolate good quality
Instructions
- Pre-heat oven to 350F/180C. Line a cookie sheet with parchment paper.
- On an unlined cookie sheet toast almonds for approximately 5 minutes in the pre-heated oven. Remove from oven, move to a small bowl and let cool.
- In a medium bowl beat eggs and sugar to combine, then add flour, cocoa, salt, baking powder, honey, vanilla and zest and combine with a wooden spoon, then fold in the almonds.
- Move to a lightly floured flat surface and gently knead into a soft dough.
- Divide into 2-3 parts and form into 2-3 logs (I found 3 logs to be just right). Approximately 8-10 inches long, place on prepared cookie sheet and brush with beaten egg (a small egg), bake for approximately 20 minutes.
- Remove from oven, let sit 5 minutes and then cut each log into 1/4 inch slices on the diagonal, place cut side up on the cookie sheet and bake again for approximately 5-10 minutes or until dry. Let cool completely before dipping in melted chocolate. Enjoy!
Notes
- Toast almonds before adding for enhanced nutty flavor and texture.
- After baking logs, let them cool briefly before slicing to avoid crumbling.
- Double baking ensures the biscotti achieve their crisp, dry texture.
- Store baked biscotti in an airtight container at room temperature for up to two weeks.
- Biscotti dough logs and baked cookies can be frozen; thaw dough logs in the fridge before slicing and baking.
Nutrition Information
Show DetailsNutrition Facts
Serving: 30cookies
Amount Per Serving
Calories 89 kcal
% Daily Value*
| Calories | 89kcal | 4% |
| Carbohydrates | 12g | 4% |
| Protein | 2g | 4% |
| Fat | 3g | 5% |
| Saturated Fat | 1g | 5% |
| Cholesterol | 11mg | 4% |
| Sodium | 25mg | 1% |
| Potassium | 74mg | 2% |
| Sugar | 5g | 10% |
| Vitamin A | 15IU | 0% |
| Calcium | 19mg | 2% |
| Iron | 0.9mg | 5% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.6
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