What goes well with coffee, stores well AND crispy for at least 2 weeks in room temperature, and can easily impress guests or friends? Bonus? It’s easy to make as well! Nothing serves all of those functions as well as the delicious Almond Chocolate biscotti.
I love Almond Chocolate Biscotti. They are really light and crunchy. You can definitely eat it straight ( but it could be quite hard and crispy ) or what I would like to do is dip them in my coffee and well, I no longer have to worry about both my breakfast and tea break!
Before I start, I would like to state first that if you are not comfortable with working with sticky dough or flouring a surface, this might not be the recipe for you. BUT, if you are willing to step out of that comfort zone, this is a great recipe to start. This Almond Chocolate Biscotti recipe is one of the recipes I started with before being growing my confidence to tackle breads and other items that require flouring of surfaces.
If you have decided to make the choice to step out of that comfort zone, good for you! I will guide you with as much details as possible and if in doubt, feel free to comment down below or ask me any questions through my social media platforms.
Let me first start with the method.
“Biscotti” means twice baked. As such, we will be baking the dough twice. First, as a log and next, when they are sliced into individual slices. If you are like me, who have a small oven, be prepared to have to bake in more runs instead!
This is because this recipe yields two of that logs. Alternatively, what I like to do is store one half of it after being cling or plastic wrapped, or even placed in a ziploc, into the freezer. When I am ready to make more biscottis, I will just take that out, thaw it, and then bake away! Feel free to explore your options!
Again, emphasis will be made that the dough will be sticky but it is not impossible to work with as long as you flour your surface well! If you are a beginner here, this recipe is pretty forgiving. Just flour excessively and you can brush off that excess. It makes working with wet dough much easier.
For the ingredients, there’s nothing special here.
The baking powder allows the biscotti to rise slightly while baking to allow a more open and airy texture.
You can definitely alter the amount of chocolate and almonds used, but from my trials, this ratio is the best of 1:1.
Do not underestimate the flavour of almonds because they will become a lot more fragrant and nuttier after being baked twice!
I am not toasting the almonds beforehand because I find that a hassle. You can definitely pre-toast it in order to make it extra fragrant, but I feel that baking twice already does some of that job!
Here’s a bonus selfie. HAHAHA I should really improve my selfie taking skills! Oh and one last picture before we begin ( of the biscottis! ).
And that one last shot of the biscottis because I can’t decide which picture is the best!
Without further ado, let’s get onto the recipe!
Almond Chocolate Biscotti
by Javier Tan September-29-2017
Nothing goes better with coffee, lasts at least two weeks while remaining crispy, and are easy to make like these Almond Chocolate Biscottis!
- 2 Cups or 240g All Purpose Flour
- Extra All Purpose Flour, for flouring working surface
- 3/4 Cup or 150g Granulated White Sugar
- 1 and 1/4 Teaspoons or 5g Baking Powder
- 1/4 Teaspoon or 1g Table Salt
- 1 Teaspoon Vanilla Extract
- 3 Large Eggs, each weighing about 55g, Room Temperature
- 150g Almonds, Blanched and Coarsely Chopped
- 150g Semisweet Chocolate Chips or Chunks
- Preheat your oven to 150 degrees C and line your baking trays with parchment paper. You need at least a 10″ x 12″ or a similar big tray to put the large biscotti later, or you would have to split the large biscotti into two smaller portions for baking.
- Flour the identified working surface generously.
- In a large mixing bowl, mix together the plain flour, granulated white sugar, baking powder and salt, and stir well with a fork or whisk.
- In a separate bowl, lightly beat the three eggs and then add into the center of the dry mixture in the large mixing bowl.
- Before you stir the egg in ( now its still resting in your bowl ), add the vanilla, chocolate chips and chopped almonds.
- Mix everything together with a spoon. Once it gets very clumpy, move in with your hands. The dough will be sticky.
- Once all the dry ingredients are incorporated and there are no longer visible lumps, transfer the dough to your floured working surface.
- Add more flour to the top of the dough and form a ball.
- Divide the dough to two equal portions. Don’t have to be precise here.
- Shape each dough into a log that is 10 inches ( 24 cm ) and 2 inches wide ( 5cm ).
- Transfer each log to a baking tray and bake at the middle rack for about 30-35 minutes or until very lightly golden brown.
- Leave it to cool for 10 minutes on a wire rack.
- Slice the large biscotti log diagonally, each about 1.5cm wide.
- Lay them flat and bake them for another 15-20 minutes. At 150 degrees C.
- Using a spatula, spoon or chop sticks, flip it over and bake for another 15-20 minutes. If it is still too hot for you to work with, feel free to let it cool at room temperature for 10 minutes before attempting again.
- Let it cool at a wire rack for about 30 minutes before storing or serving.
- Prep time: 30 mins
- Cook time: 1 hour 30 mins
- Total time: 2 hour
- Yield: 30 1.5cm Thick Biscottis
- Serve with coffee, tea or even wine and the flavour will be infused with the biscotti, and soften it up! I bake it at 15 minutes on each side so that its not too hard. If you like something more firm, go towards 20 minutes.
- Store well at room temperature, in an airtight container for at least two weeks.
- To pin it, click here.
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Bakeomaniac, Javier Tan