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 and crunchy 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!