Twice-baked crunchy almond flavoured Biscotti studded with chocolate chips!

Chocolate Almond Biscotti | Marsha's Baking Addiction

Biscotti, meaning twice-baked in English, are Italian almond cookies. They are twice-baked, oblong-shaped, dry, crunchy, and dipped in a drink. Many love to dip them in coffee! The traditional recipe uses no butter, oil, or milk, but in my recipe I have used butter, and a little bit of oil. I also have no actual almonds in these, just the flavour, and lots of chocolate chips. I prefer the flavour over the actual nuts.

Chocolate Almond Biscotti | Marsha's Baking Addiction

Since Biscotti is a very dry cookie, they are traditionally served with a drink. I love dunking mine in a nice hot cup of tea.

Chocolate Almond Biscotti | Marsha's Baking Addiction

Biscotti means twice-baked because they are first baked as a whole (oblong-shaped), then baked again as slices. Baking them twice is what makes these cookies deliciously crunchy, and dunkable!


Chocolate Almond Biscotti | Marsha's Baking Addiction

Chocolate Almond Biscotti

Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Yields 10


  • 1 cup plain flour 125g
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 3 tablespoons unsalted butter 40g
  • 1/3 cup caster sugar 75g
  • 1/2 cup chocolate chips 90g
  • 1 large egg beaten
  • 1 tablespoon vegetable oil
  • 1 teaspoon almond extract


  1. Preheat the oven to 190C/375F/Gas 5. Line a baking tray with parchment paper, and set aside.
  2. Whisk together the flour, baking powder, and salt. Rub in the butter until well combined. (You could use a food processor). Mix in the sugar, and chocolate chips. Add the egg, oil, and almond extract, and mix to form a soft dough.
  3. Turn onto a lightly floured surface, and form into a roll, about 25cm (10") long. Transfer to the prepared baking tray, and press gently to flatten to a depth of 2cm ( 3/4"). Bake for about 20 minutes until lightly browned. Cool for 10 minutes, then carefully cut into 10 - 15 slices.
  4. Place the slices back on the baking tray, and bake for a further 5 - 7 minutes until dry, and crisp. Turn them over, and repeat. Let cool for a few minutes before transferring to a wire rack to cool completely.

Chocolate Almond Biscotti | Marsha's Baking Addiction

Chocolate Almond Biscotti | Marsha's Baking Addiction

Chocolate Almond Biscotti | @marshasbakeblog


31 comments on “Chocolate Almond Biscotti”

  1. I never had or saw a biscotti recipe that I didn’t like! I love biscotti. Wish I can have 4 (maybe 5) of your chocolate almond biscottis with some warm milk, yum yum 🙂

  2. As a passionate tea drinker, I know there is no better pair than a biscotti!! This looks delicious, I can’t wait to try with a cup of Earl Grey 🙂

  3. Oh yum! I LOVE biscotti, but for some reason have never made it from scratch. Your recipe sounds absolutely perfect as chocolate chip anything is my favorite! I just wish I could reach through the screen to grab one to have with my tea right now! So delicious!

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