Biscotti Almond Dark Chocolate Recipe

Toast almonds

Preheat oven to 350°F (175°C). Spread whole almonds in a single layer on a small rimmed baking sheet. Toast in the oven for 8–10 minutes, stirring once halfway, until fragrant and lightly golden. Remove and let cool, then roughly chop. Reduce oven temperature to 325°F (160°C) for baking the biscotti.

Combine dry ingredients

In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, baking powder, and fine sea salt until evenly distributed.

Whisk wet ingredients

In a medium bowl, lightly beat the eggs with the vanilla extract (and orange zest if using) until combined.

Make biscotti dough

Create a well in the center of the dry ingredients and pour in the egg mixture. Using a wooden spoon or silicone spatula, mix until a shaggy dough forms. When the dough becomes stiff, switch to using lightly floured hands to knead in the toasted chopped almonds and dark chocolate chips until evenly distributed. The dough should be firm, slightly sticky but manageable. If too sticky, add up to 2 tablespoons (about 15 g) additional flour; if too dry, add 1 teaspoon of water or beaten egg.

Shape logs

Line a large rimmed baking sheet with parchment paper. Divide the dough in half. On a lightly floured surface, shape each portion into a log about 12 inches (30 cm) long and 2 inches (5 cm) wide, flattening the top slightly so the final slices have a flat surface. Place logs on the prepared sheet, spaced at least 2 inches apart.

First bake

Bake at 325°F (160°C) for 25–30 minutes, until the logs are light golden and firm to the touch. They will still be somewhat soft inside — this is normal. Remove from oven and allow logs to rest on the baking sheet for 10 minutes to cool slightly and firm up.

Slice

Transfer the slightly cooled logs to a cutting board. Using a sharp serrated knife, slice on the diagonal into 1/2-inch (1.3 cm) thick slices. For cleaner slices, use a gentle sawing motion and let the knife do the work. Arrange the slices cut-side down on the same lined baking sheet (or two sheets), spacing them slightly apart.

Second bake (drying)

Return the slices to the oven and bake at 325°F (160°C) for 12–15 minutes. Flip each slice and bake an additional 10–12 minutes, until crisp and golden brown. For extra crunch, you may reduce oven to 300°F (150°C) and dry for 8–10 minutes per side. Remove to a wire rack to cool completely; they will crisp further as they cool.

Optional chocolate drizzle

If desired, melt 1/4 cup dark chocolate gently in a small heatproof bowl set over barely simmering water or in 20–30 second bursts in the microwave, stirring between bursts. Drizzle melted chocolate over cooled biscotti with a spoon or fork. Optionally sprinkle a little coarse sugar on top before the chocolate sets for sparkle.

Allow chocolate to set completely (about 15–30 minutes at room temperature, or speed up in the fridge for 10 minutes). Store biscotti in an airtight container at room temperature for up to 2 weeks. Serve with coffee, tea, or dessert wine.