Chocolate and Almond Biscotti

Chocolate and Almond Biscotti

50

"Lots of chocolate chips make this biscotti irresistible."

Ingredients

1 h 45 m servings 261 cals
Serving size has been adjusted!

Original recipe yields 18 servings

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Nutrition

  • Calories:
  • 261 kcal
  • 13%
  • Fat:
  • 12.4 g
  • 19%
  • Carbs:
  • 34.6g
  • 11%
  • Protein:
  • 5.6 g
  • 11%
  • Cholesterol:
  • 21 mg
  • 7%
  • Sodium:
  • 78 mg
  • 3%

Based on a 2,000 calorie diet

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Directions

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  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

50
  1. 60 Ratings

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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 g...

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 !!

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.

I really like these as coffee dunkers!! Before making them, I read the reviews and changed the recipe by melting one cup of the choc.chips and stirring them in with the egg mixture,and I melted ...

Loved these! This was my first time making biscotti...everyone loved this and I was quite impressed. I substituted a tsp almond extract for the whisky. The dough may seem to dry at first...just ...

Made Biscotti for the first time using this recipe and they turned out perfect! I left out the chocolate chips and added apricot flavored brandy in place of the whiskey. I've seen this recipe r...

This made a wonderful crunchy biscotti that I plan to use when my family comes for the holidays. I didn't have whiskey so I added another egg for the extra moisture. I also had sliced almonds ra...

The end result of these was excellent. However, I added 3 or 4 tablespoons of water to the dough to get it together. I don't carry whiskey at my house either, so I left it out. The only other...

these were amazing. i used sliced almonds, egg replacer, left out the whiskey and added some water and almond extract.