Chocolate Almond Biscotti – Twice-baked crunchy almond flavoured Biscotti studded with chocolate chips. Perfect tea or coffee dunkers!
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 dunk 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.
Ingredients for Chocolate Almond Biscotti:
- plain/all-purpose flour
- baking powder
- unsalted butter
- caster/granulated sugar
- chocolate chips
- large egg
- vegetable oil
- almond extract
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. 🙂
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!
Try these delicious cookies next!
Chocolate Almond Biscotti
- 1 cup plain/all-purpose flour 125g
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 3 tablespoons unsalted butter 42g
- 1/3 cup caster/granulated sugar 75g
- 1/2 cup chocolate chips 90g
- 1 large egg beaten
- 1 tablespoon vegetable oil
- 1 teaspoon almond extract
- Preheat the oven to 190C/375F/Gas 5. Line a baking tray with parchment paper, and set aside.
Whisk together the flour, baking powder, and salt. Rub in the butter until well combined. (You may 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.
- 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.
Place the slices back on the baking tray, and bake for a further 5 - 7 minutes until crisp. Turn them over, and repeat. Let cool for a few minutes before transferring to a wire rack to cool completely.
Cookies stay fresh, in an airtight container, at room temperature or in the fridge for up to 1 week. They also freeze well for up to 3 months. Thaw overnight in the fridge.
The calories are an estimate only.