Chocolate-Almond Biscotti

Recipe by johnvac52
READY IN: 1hr 20mins




  • Preheat oven to 350 degrees.
  • Lightly grease a cookie sheet and set aside.
  • Place 3/4 cup of toasted almonds in a food processor and pulse until ground.
  • Beat butter in large bowl for 30 seconds, then add sugar, cocoa, baking powder, baking soda and salt; beat until combined.
  • Beat in eggs and almond extract.
  • Beat in as much of the flour as you can with mixer.
  • By Hand, stir in remaining flour, the ground almonds and the remaining 3/4 cup of sliced almonds.
  • On pieces of wax paper, shape dough into two 14 inch long rolls.
  • Place rolls on prepared cookie sheet at least 5 inches apart, flatten slightly.
  • Bake 25-30 minutes or until wooden pick inserted near centers comes out clean.
  • Cool on cookie sheet for 1 hour.
  • Cut each roll diagonally into 1/2 inch thick slices.
  • Place slices, cut sides down, on ungreased cookie sheets.
  • Bake 8 minutes.
  • Turn slices; bake 7 to 9 minutes more or until cookies are dry and begin to crisp (do not overbake).
  • Remove from cookie sheets to wire racks.
  • Cool completely.
  • If desired, to make glaze or drizzle, place semi sweet chips and white chips in separate small microwave safe bowls.
  • Add 1 teaspoon of shortening to each bowl.
  • Microwave on high for 1 minute, stirring once; stir.
  • If necessary, microwave an additional 15 seconds or until chips are melted and mixtures are smooth when stirred.
  • Dip biscotti into mixtures or drizzle over tops.