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Chocolate and Almond Biscotti

Chocolate and Almond Biscotti

  • Prep

    25 m
  • Cook

    50 m
  • Ready In

    1 h 45 m
C. Anderson

C. Anderson

Lots of chocolate chips make this biscotti irresistible.

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Ingredients {{adjustedServings}} servings

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Original recipe yields 18 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 261 kcal
  • 13%
  • Fat:
  • 12.4 g
  • 19%
  • Carbs:
  • 34.6g
  • 11%
  • Protein:
  • 5.6 g
  • 11%
  • Cholesterol:
  • 24 mg
  • 8%
  • Sodium:
  • 78 mg
  • 3%

Based on a 2,000 calorie diet

Directions

  1. Preheat oven to 350 degrees F (175 degrees C). Toast the almonds in a shallow pan for 12 to 15 minutes, shaking the pan a few times, until almonds are lightly colored. Set aside to cool.
  2. Preheat oven to 375 degrees F (190 degrees C). Line 2 or 3 cookie sheets with aluminum foil, shiny side up.
  3. In a large bowl, stir together the flour, baking soda, baking powder, salt and sugar. Place 1/2 cup of these dry ingredients into the bowl of a food processor. Add about a half cup of the toasted almonds and process for about 30 seconds.
  4. Return the mixture to the bowl of dry ingredients and stir in the remaining almonds and chocolate chips. In a large measuring cup, beat the eggs, vanilla and whiskey with a fork to blend. Stir into the dry ingredients until moistened. Wet your hands and divide the dough into four portions. Keeping hands wet, form each quarter into strips about 9 inches long, 2 inches wide and 1/2 inch high. Round the ends. Place two strips crosswise on each of the cookie sheets.
  5. Bake for 25 minutes in the preheated oven. If baking more that one sheet at a time, reverse the sheets top to bottom halfway through cooking time.
  6. Using a metal spatula remove the slabs from cookie sheets and let cool for 20 minutes on cutting board. Reduce oven temperature to 275 degrees F.
  7. With a serrated knife, carefully cut at an angle into slices about 1/2 inch wide. Place the slices, cut side down, onto cookie sheets.
  8. Bake 25 to 30 minutes in the preheated oven, until the biscotti is crispy and lightly toasted.
  9. Turn oven off and open the oven door, allowing the biscotti to cool in the oven. When cool, store in an airtight container.
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Reviews

Kim
89

Kim

12/18/2005

I have been making this biscotti for 6 years. I give it away to family and friends at Christmas time. I just finished making a recipe for 40 cookies last night. I went to my local resaurant to get a quick dinner and mentioned that I had been baking all day and I did not feel like making dinner. I told them I make biscotti and cookies. The owner asked if I sell the biscotti and I told her no, I give it away to family and friends. She asked me to bring some in today and if shel liked it she want me to make her some for an up coming party. She called me back about 15 minutes and said she would pay me $50.00 if I made her two dozen. I gladly accepted her proposel and I will have them done tomorrow. Just goes to show this is an excellent recipe. By the way she is Italian from Italy. Everyone should be so lucky to make and share this recipe with everyone! Bon Apetit!

JACKIE MEYER
66

JACKIE MEYER

1/15/2004

There is something wrong with this recipe. I'm no biscotti idiot as I've made many times before, however, this recipe is much too dry to even form a loaf. I think butter was left out !!

Chuck in Park City
51

Chuck in Park City

12/17/2007

Good recipe for those of us trying to eat healthy. Note that this recipe will be dry unless you add 2 tablespoos not teaspoons of whiskey, flavoring or another liquid.

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