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crisp chocolate almond biscotti stacked and fanned wide beside a cup of coffee on a rustic table, scattered toasted almonds nearby, warm natural light, shallow depth of field, horizontal landscape composition

Nutty Chocolate Biscotti

Perfect for dunking, these twice-baked chocolate biscotti are full of toasted almonds.
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Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings: 24 biscotti
Ingredients Method Notes

Ingredients
  

  • 2 cups flour
  • 1/2 cup cocoa powder
  • 1 cup sugar
  • 3 large eggs
  • 1 tsp baking powder
  • 1 cup whole almonds toasted

Method
 

  1. Whisk together the flour, cocoa, sugar, and baking powder.
  2. Beat in the eggs until a stiff dough forms, then fold in the almonds.
  3. Shape into two logs on a lined baking sheet and bake at 350F for 25 minutes.
  4. Cool slightly, then slice the logs into diagonal pieces.
  5. Lay the slices cut-side down and bake another 15 minutes until crisp.
  6. Cool completely on a rack.

Notes

Store in an airtight tin and they stay crunchy for two weeks.