Chocolate Almond Biscotti

 Chocolate Almond Biscotti

  • 2 cups all-purpose flour
  • 1/2 cup granulated sugar
  • 1/2 cup dark brown sugar
  • 1 teaspoon baking powder
  • 2 tablespoons espresso powder (optional)
  • 1 teaspoon cinnamon
  • 1/2 teaspoon salt
  • 1/4 cup unsalted butter, cold
  • 1 cup chocolate chips
  • 3/4 cup almonds, roughly chopped
  • 3 eggs, lightly beaten
  • 2 teaspoons vanilla
  • 1 egg, beaten with 2 tablespoons milk, for an egg wash


Preheat the oven to 350 and line a large baking sheet with parchment paper.

In a bowl, whisk together the flour, sugars, baking powder, espresso powder, cinnamon and salt.  Use a pastry cutter to cut the butter into the flour mixture until coarse and crumbly.  Stir in the chocolate chips and almonds.  Stir in the 3 eggs and the vanilla, then turn out on a lightly floured surface.  Use your hands to knead the dough 8-10 times, just to form a sticky dough.  Divide the dough into 3 equal portions.

With floured hands, place the 3 portions of dough onto the parchment paper.  Shape each portion into a slab measuring approximately 8 inches long and 2 inches wide, spacing each slab 4 inches apart.  Use a pastry brush to brush each slab with the egg wash.  Bake for 30 minutes.

Cool the slabs on the baking sheet for 10 minutes, then transfer to a cutting board.  Use a sharp knife to cut 1/2 inch slices.  Place the biscotti, cut side up, back on the baking sheet.  Bake for 10 minutes.  Turn the biscotti over and bake for 10 more minutes, then cool completely.

Yields about 3 dozen biscotti

Recipe from Curly Girl Kitchen