Slightly sweet and perfectly crunchy, this Dark Chocolate Almond Biscotti tastes like it straight out of Italy. It’s the best afternoon pick-me-up with a cup of coffee. And the homemade version? SO much better than store-bought!
If you haven’t had homemade biscotti before, you haven’t really had biscotti! The flavor is fresher and the texture is fantastically crisp without the feeling that you’re eating a stale cookie, like some packaged versions. Like my Gluten Free Amaretto Biscotti and Cranberry Pistachio Biscotti, this Dark Chocolate Almond Biscotti isn’t overly sweet and it has a nice crunch, but when you dunk them in coffee they just soak it up and become moist. Then add in the dark chocolate, which literally melts in your mouth as you’re eating it. De-lish!
What Makes These My All-Time Favorite Biscotti
Get ready, you’re in for a treat! Here’s why this dark chocolate almond biscotti is a standout.
- Fun to make. There’s something really satisfying about making biscotti! You shape the dough into a loaf, bake that, then slice it and bake it a second time. (Maybe it’s that sense of satisfaction you get from making something you usually buy?)
- That fabulous almond flavor. This almond biscotti is made with nuts, but also with the extract—and almond extract tastes similar to amaretto. And amaretto? Amaaaazing with coffee!
- The perfect texture. I think the texture is the factor that really makes homemade biscotti so much better than store-bought. They have the crispy-crunch factor going for them, but in a way that’s fresher—and that won’t break your teeth if you’re eating it without the coffee-dunking.
What You’ll Need
Most of the ingredients you’ll need to make this dark chocolate almond biscotti are kitchen staples! Scroll down to the recipe card to find the ingredient quantities and recipe instructions.
- Sliced almonds – Not slivered almonds, but the kind that look like thin shavings of almond, skin and all.
- Sugar
- Eggs – Let these come to room temperature so they mix smoothly into the dough.
- Extracts – You’ll need both almond extract and a little bit of vanilla extract. (The vanilla/almond extract combination is awesome in these Almond Snowball Cookies too!)
- Salt
- Baking powder
- All-purpose flour – I have not tested this recipe with gluten-free flour, but if you want to do so, I recommend using a 1:1 flour substitute rather than a single flour like almond or coconut.
- Dark chocolate chips – Or chopped dark chocolate from a bar.
- Coconut oil – This helps create a smooth chocolate coating that sets perfectly.
How to Make Dark Chocolate Almond Biscotti
Here’s a step-by-step look at the process of making your own biscotti at home.
- Prepare. Preheat your oven to 350ºF and line a baking sheet with parchment paper or a baking mat.
- Toast the almonds. Add the almonds to a pan over medium-high heat and toast until they’re golden and fragrant.
- Beat the wet ingredients. Use a stand mixer to whisk the sugar and eggs until the mixture is thick, then beat in the extracts.
- Add the dry ingredients. Mix in the flour, baking powder, and salt, then fold in the almonds.
- Bake. Transfer the dough to the baking sheet and use your hands to shape it into a log. Bake for 25 minutes, or until firm.
- Cool and slice. Let the almond biscotti log cool on a wire rack for 10 minutes, then transfer to a cutting board and slice into individual biscotti.
- Bake again. Reduce the oven temperature to 325ºF and place the biscotti on the baking sheet. Bake for 10 minutes, flip, and bake for another 10 minutes, or until golden brown. Let the biscotti cool completely.
- Melt the chocolate. Combine the dark chocolate chips and coconut oil in a bowl and microwave in 30 second increments, stirring after each, until the mixture is smooth.
- Dunk. Dip one side of each biscotti into the chocolate and return to the baking sheet to set. If you’d like, you can sprinkle additional toasted almonds onto the chocolate.
Tips and Variations
I’ve got a few more notes on this almond biscotti recipe to help you make sure it turns out perfect!
- Be careful not to burn the almonds. It’s so easy to do—they can go from golden to blackened super fast! Keep a close eye on them, stir constantly, and once they’re ready, transfer them to a bowl or plate to get them out of the hot pan.
- Do not swap in another type of oil. Coconut oil is solid at room temperature so it’s uniquely suited for making chocolate coatings. A liquid oil won’t work the same.
- Speed up the process. If you just can’t wait to eat your biscotti (I don’t blame you!), put it in refrigerator or freezer after dipping it. It should be ready to eat in 5 minutes or so!
How to Store
Once the chocolate has set completely, place the biscotti in an airtight container and store them in a cool dry place. They’ll last up to 1 month at room temperature or up to 3 months in the freezer.
More Cookies for Chocolate Lovers
Dark Chocolate Almond Biscotti
- Prep Time: 30 minutes
- Cook Time: 55 minutes
- Total Time: 1 hour 25 mins
- Yield: 12–16 biscotti 1x
- Category: Dessert
- Method: Baked
- Cuisine: Italian
Description
Slightly sweet and perfectly crunchy, this homemade Dark Chocolate Almond Biscotti is the best afternoon pick-me-up with a cup of coffee!
Ingredients
- 1 cup of raw sliced almonds, toasted
- 2/3 cup of sugar
- 2 large eggs
- 1 teaspoon almond extract
- 1/2 teaspoon vanilla extract
- 1/4 teaspoon salt
- 1 teaspoon of baking powder
- 1 3/4 cups all purpose flour
- 10 oz. dark chocolate chips, melted
- 1 tablespoon coconut oil
Instructions
- Preheat oven to 350ºF.
- Prepare a baking sheet with a silicon baking mat or parchment paper. Set aside.
- Toast sliced almonds in a medium size pan at medium high heat for 5-7 minutes or until golden, stir almonds as needed. Remove almonds from heat and let cool. Set aside.
- In a stand mixer with a whisk attachment, beat the sugar and eggs until thick, about 5 minutes.
- Next, beat in the almond extract and vanilla extract.
- Add flour, baking powder and salt to the egg sugar mixture. Mix until just combined.
- Remove the whisk attachment. Add toasted almonds to the batter and fold sliced almonds into the batter.
- Place dough on a prepared baking sheet. Form dough into a log, about 12 inches (30 cm) long and 3 1/2 inches (9 cm) wide.
- Bake for 25 minutes, or until the log is firm.
- Remove from oven and let cool on a wire rack for about 10 minutes.
- Transfer the log to a cutting board and cut into 3/4 inch slices
- Reduce oven temperature to 325°F.
- Place the sliced biscotti, cut side down, on the baking sheet. Bake for about 10 minutes, turn slices over, and bake for another 10 minutes or until golden brown.
- Remove from oven and let cool.
- Put dark chocolate chips and coconut oil in a bowl and melt in microwave. Do in 30 second increments, stirring after each time until the mixture is smooth.
- Dunk one side of your biscotti in the chocolate and place back on baking sheet to harden. Optional: sprinkle toasted almonds on top.
- Note: if you want chocolate to harden sooner, put in refrigerator or freezer for 5 minutes or so
- Store in an airtight container or eat!
Nutrition
- Serving Size: 1 biscotti
- Calories: 236
- Sugar: 14 g
- Sodium: 75 mg
- Fat: 14 g
- Saturated Fat: 5 g
- Carbohydrates: 30 g
- Fiber: 3 g
- Protein: 5 g
- Cholesterol: 26 mg
18 comments on “Dark Chocolate Almond Biscotti”
Great post! I just started making biscotti and I love having homemade ones around. Love how you dipped these in chocolate too!
Thanks Rachel, they are so good aren’t they! If you dip them in chocolate I would recommend just dipped the bottom side not one side or the other, I found the one chocolate side got a little hard to bite into. 🙂 Yeah for biscotti lovers!
I had purchased a bag of Hershey mint chocolate chips for some type of Christmas cookie. I was not sure what I was going to make with them. Then I checked out your Dark Chocolate Mint Chocolate cookies Christmas recipe. OMG! The are fabulous! I am proud to put them on my Christmas cookie trays. The perfect dark chocolate with a hint of mint! Superb! Thank you.
Yeah!!!! So stoked to hear that Kerrie! Sounds like you are a girl after my own heart to just pick up mint chips not knowing what you were going to make with them. 🙂 So glad that you loved them, they are totally one of our favorite christmas time cookies {and our neighbors hehe}
Thank you so much for stopping by and giving me some feedback, always love to hear who things turn out!
Hi Krista, can you airmail me one for my coffee tomorrow?? Thanks for sharing with us at Marvelous Monday – pinned to my board!
haha… you crack me up! 🙂 Unfortunately I have no self control when it comes to sweets so they are already gone, otherwise I totally would! 🙂 Thanks for the party and for the pin Deb!
Coming by from Daily Blog Boost and sharing this on my FB page now!
Awesome, thanks so much Beth! I appreciate it!
Well, that sounds fun and relaxing instead of being out in the crowd! I think Black Friday is over rated anyways. But, clicking on the sales in my cozies…is what shopping is all about. Love how gorgeous these cookies are, Krista! I’ve never made anything like this…and now I’m really motivated!
I know! You were the one who converted me! You told me that where you live its too long to drive in town so you do most of your shopping online, well… I did it and I love it!
P.s. go make that biscotti! Its delicious, its totally your kind of cookie. 🙂
Wow. Never thought of making biscotti at home. Looks easy enough and who doesn’t like dark chocolate. Mmm…
Its pretty easy just takes a bit of time to bake and then rebake to make it hard like normal biscotti, the dark chocolate in this is amazing!
Yummy!! I’m such a sucker when it comes to dark chocolate! That would go so nicely with my coffee right now!
haha.. me too! It usually the only kind I buy! 🙂 And, yes, it would go perfectly with your coffee right now! If I had more left and didn’t eat them all I would send some your way. hehe
These look wonderful Krista! Biscotti is one of my favorites and I love that you dipped these in dark chocolate. A batch of these with a cup of coffee sounds like the perfect treat 🙂
Biscotti is a new concept to me, my husband loves them and I just thought I would try making them one day. Wow is all I have to say, I’m a convert! The dark chocolate on these is awesome, definitely perfect with a cup of coffee. Thanks for stopping by Kelly!
These look so good! And you have my mouth watering… chocolate, almond, & coffee- yum!
Thanks Allie, I thought of you when I made them because you are the baking queen! 🙂 They were absolutely delicious, can’t wait to make them again! Hope you had an awesome thanksgiving weekend!