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Title Image for Dark Chocolate Almond Biscotti and a white plate with chocolate dipped biscotti

Dark Chocolate Almond Biscotti

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  • Author: Krista
  • Prep Time: 30 mins
  • Cook Time: 55 mins
  • Total Time: 1 hour 25 mins
  • Yield: 12-16 biscotti 1x
  • Category: Dessert, Breakfast
  • Method: Baked
  • Cuisine: Italian


A slightly sweet crunchy almond biscotti dipped in melted dark chocolate. They are the perfect sweet treat with a cup of coffee!


  • 1 cup of 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. Preheat oven to 350º.
  2. 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.
  3. In a stand mixer {using the whisk attachment}, beat sugar and eggs until thick (about 5 minutes). Next, beat in the almond extract and vanilla extract.
  4. In a separate bowl, sift flour, baking powder, and salt.
  5. Add sifted dry ingredients to the egg mixture and mix until combined. Fold in the sliced almonds.
  6. Place dough on a baking sheet sprayed with PAM. Form dough into a log, about 12 inches (30 cm) long and 3 1/2 inches (9 cm) wide.
  7. Bake for 25 minutes, or until the log is firm.
  8. Remove from oven and let cool on a wire rack for about 10 minutes.
  9. Reduce oven temperature to 325.
  10. Transfer the log to a cutting board and cut into 3/4 inch diagonal slices.
  11. Place the 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.
  12. Remove from oven and let cool.
  13. Put dark chocolate chips in a bowl and melt in microwave {about 2 minutes}.
  14. Dunk one side of your biscotti in the chocolate and place back on baking sheet to harden. {if you want chocolate to harden sooner, put in refrigerator}
  15. Store in an airtight container or eat!


Recipe adapted from Italian Dessert Recipes