Chocolate-Almond Biscotti

Chocolate-Almond Biscotti
Servings: 24 Prep 15 mins Bake 350°F 1 hr to 1 hr 10 mins


  • 2 2/3 cups all-purpose flour
  • 1/3 cup unsweetened cocoa powder
  • 1 1/2 teaspoons baking powder
  • 3/4 teaspoon salt
  • 3/4 cup stick (1-1/2) unsalted butter, at room temperature
  • 1 cup sugar
  • 2 eggs, slightly beaten
  • 2 teaspoons vanilla extract
  • 1 1/4 cups whole almonds
  • 1 tablespoon milk, optional

Make It

1. Heat oven to 350 degrees F. Coat a large baking sheet with nonstick cooking spray.

2. Combine flour, cocoa, baking powder and salt in a bowl. Beat butter and sugar in second bowl until creamy, 2 minutes. Stir in eggs. Add vanilla. Stir in flour mixture, then almonds. If dough is crumbly, add milk.

3. Using floured hands, gather dough into a ball. On a floured surface, shape into two 12-inch-long logs. Flatten to 2-1/2-inch width. Place on prepared baking sheet.

4. Bake at 350 degrees F for 30 to 35 minutes. With two spatulas, transfer logs to wire rack to cool for 20 minutes.

5. With serrated knife, cut each log diagonally into 3/4-inch-thick slices. Return to baking sheet. Bake 30 to 35 minutes more or until cookies are crisp and firm to touch. Transfer to wire rack to cool. Store in airtight container for up to 2 weeks.

Nutrition Facts

Servings Per Recipe: 24; Amount Per Serving: cal. (kcal): 196, Fat, total (g): 10, chol. (mg): 33, sat. fat (g): 4, carb. (g): 22, fiber (g): 2, pro. (g): 4, sodium (mg): 103, Percent Daily Values are based on a 2,000 calorie diet.