Almond Biscotti

5 from 2 votes

Almond biscotti with dark chocolate are wonderfully crunchy biscuits that are perfect for dessert, a mid-afternoon treat, or for dipping in your morning coffee! Our step-by-step instructions walk you through exactly how to make these beautiful cookies!

Prep Time10

Cook Time45

Decorate and Rest Time1

Total Time1 55

Course: Dessert

Cuisine: Italian

Servings: biscotti

Author: James Delmage and Tara

Ingredients

2 1/2 cups (300g) all-purpose flour
3/4 cup (150g) granulated sugar
1/4 teaspoon salt
1/2 teaspoon cinnamon
1 teaspoon baking powder
4 large eggs divided
1 tablespoon (15ml) honey
1 teaspoon vanilla extract
3/4 cup (105g) almonds raw, unsalted, and roughly chopped
6 ounces (170g) dark chocolate
1 tablespoon (15ml) milk for the eggwash

Instructions

Preheat the oven to 350f and line two baking sheets with parchment paper.
In a large bowl, mix the flour, sugar, salt, cinnamon, and baking powder until combined.
In a separate bowl, whisk together 3 eggs, honey, and vanilla extract.
Add the wet ingredients to the dry ingredients and mix together until a rough dough is formed.
Add the almonds to the dough and mix with your hands until the almonds are well combined and a dough ball is formed. The dough will be sticky.
On a floured work surface, cut the dough in half and use your hands to shape each piece into a log roughly 3 inches wide and 1 inch thick.
Whisk together 1 egg and 1 tablespoon of milk to create an egg wash, then use a pastry brush to wash the mixture onto the tops of the logs.
Bake the logs in the oven for 20 minutes, then remove from the oven and cool for 10 minutes. Drop the oven temperature down to 275f.
Transfer the logs to a cutting board and slice them into 3/4-inch slices. Place the slices back onto the baking sheet, cut side up, and bake for another 25 minutes until lightly golden.
Allow the cookies to cool completely, then melt the chocolate over a double boiler and dip one end of the biscotti into the chocolate, or use a pastry brush to brush the chocolate onto the biscotti, and place on a baking sheet. Allow the chocolate to set completely before serving or storing. Enjoy!

Notes

The biscotti dough will be very sticky. If it's too sticky to handle, add a little flour at a time, and keep your hands floured while shaping the dough.
Allow the chocolate to set on the biscotti before serving or storing. To speed up the process, you can place the biscotti in the refrigerator.
This recipe was written for a conventional oven. For convection ovens, reduce the temperature by 25 degrees and begin checking for doneness at the 75% mark.
Almond biscotti can be stored at room temperature in an airtight container for up to 1-2 weeks.

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