foodrecipes
Chocolate Chip and Almond Biscotti
Crunchy, twice-baked Italian cookies loaded with chocolate chips and almond slices; no butter needed
·2 min read
Prep15 min
Cook65 min
Serves20
DifficultyEasy
My dad loves biscotti, so I made these for Father's Day on a whim. They turned out great on the first try! No butter, no fuss, and they keep for weeks. Highly recommend.
Ingredients
Serves
20
- 2 cups all-purpose flour
- ¾ cup granulated sugar
- 1 tsp baking powder
- ½ tsp salt
- 3 large eggs
- 1 tsp vanilla extract
- ½ tsp almond extract
- ½ cup mini chocolate chips (preferred) or regular chips, chopped smaller
- 1 cup almond slices
Instructions
- Preheat oven to 350°F. Line a baking sheet with parchment paper.
- Whisk together flour, sugar, baking powder, and salt in a large bowl.
- Beat in the eggs one at a time, then stir in the vanilla and almond extract. Mix until the dough is fully smooth and cohesive before moving on.
- Fold in the chocolate chips and almond slices with minimal mixing (just until distributed). Over-mixing makes the dough rough and harder to shape.
- Wet your hands generously (not just damp). Turn dough onto the parchment and shape into two logs, about 12 inches long and 2 inches wide. Use a bench scraper or spatula to coax the sides into shape — don't rely on just your palms. A tighter, more compact log = cleaner slices later.
- Bake until golden and set, 30 minutes. Let cool on the pan for 15 - 20 minutes. Don't skip this or the logs will crumble when sliced.
- Using a serrated knife, slice the logs on the diagonal into ¾-inch pieces.
- Reduce oven to 325°F. Lay slices cut-side down on the baking sheet. Bake 10 minutes, flip, bake another 10 minutes until dry and golden.
- Cool completely on a wire rack — they crisp up as they cool!
Shaping tip: Mini chips distribute much more evenly than regular chips and keep the dough smooth. If using regular chips, chop them a bit smaller first.
Storage: Keeps in an airtight container for 2–3 weeks.