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!

Dark chocolate almond biscotti on marble countertop

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.

Overhead view of ingredients for dark chocolate almond biscotti with labels.

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.

Toasted sliced almonds in pan. — Toast the almonds.

Vanilla extract being added to bowl of sugar and eggs. — Toast the almonds.

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.

Almond biscotti dough in bowl. — Add the dry ingredients.

Loaf of biscotti dough before baking. — Add the dry ingredients.

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.

Almond biscotti on parchment lined baking sheet. — Slice and bake again.

Dark chocolate almond biscotti on wire rack. — Slice and bake again.

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.

Dark chocolate almond biscotti with two cups of coffee

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.

Dark chocolate almond biscotti on mug of coffee

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