Almond Chocolate Biscotti

Recipe by Lisa Pizza
READY IN: 1hr 40mins
YIELD: 18 cookies


  • 2 12
    cups flour
  • 2
    teaspoons baking powder
  • 14
    cup unsweetened cocoa powder
  • 12
    cup sliced almonds, toasted
  • 3
    tablespoons butter
  • 1
    cup sugar
  • 1 12
    teaspoons almond extract
  • 3
    large eggs


  • Have all ingredients at room temp.
  • To toast almonds, heat oven to 300 degrees F, place single layer of almonds on sheet and bake for 7-10 minutes.
  • Watch carefully as nuts burn quickly.
  • Preheat oven to 325 degrees F.
  • In a medium bowl, combine the flour, baking powder and cocoa.
  • Whisk to combine.
  • Add almonds and stir to mix.
  • In a large mixing bowl, cream butter, sugar and extract at medium speed.
  • Add the eggs and beat until smooth- 2 minutes.
  • Using a large spoon, stir the flour mixture into the creamed mixture until just combined.
  • Turn the dough onto a lightly floured surface.
  • With well floured hands (you will get sticky), shape the dough into a log 13 inches by 2 1/2 inches wide.
  • Line a baking sheet with parchment paper.
  • Transfer the log to the paper.
  • Gently flattern and reshape the log to 14 inches by 3 inches and 3/4 inches high.
  • Bake the log until it is dry and slightly firm to the touch- about 30-35 minutes.
  • Remove the pan from the oven to a cooling rack.
  • Reduce oven temp to 275.
  • Allow the log to cool for 15 minutes.
  • Carefully place log onto cutting surface and peel away parchment and put paper back on sheet.
  • With a serrated knife,'saw' the log into 3/4 inch slices- about 18.
  • Place the slices cut side down onto baking sheet.
  • Bake until dry and crisp 30-35 minutes.
  • Remove from oven and allow to cool completely- 1 1/2 hours.
  • They will continue to harden as they cool.
  • They will store in an airtight container for one week.
  • Optional: Drizzle thin streams of melted chocolate onto one end of the cookies.
  • Mandatory: Dip prepared cookie into steaming hot coffee and enjoy!