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+ servings

Almond Biscotti

This is a delicious almond biscotti recipe made extra special with a chocolate dip!
Course Almond Biscotti, Cookie, Cookies, Dessert
Cuisine American, Cookies, Snack
Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Servings 16
Calories 261 kcal
Author Christine Galvani


  • 2 cups raw almonds
  • 3/4 cups plus 1 tablespoons sugar
  • 2 cups of flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 3 eggs
  • 1 teaspoon pure vanilla extract
  • 5 ounces dark chocolate finely chopped, or use chocolate chips (semi-sweet also works) Note: the original recipe calls for 10 ounces of dark chocolate finely chopped and you may wish to do this. I did not need this much chocolate.


  1. Preheat oven to 350 degrees F.
  2. Toast almonds on a baking sheet for about 5-7 minutes in the oven and then set aside to cool.
  3. Using a food processor, add 1/2 cup of the toasted almonds and 1 Tbsp. sugar and mix until finely ground. Add, flour, baking powder, and salt. Mix until combined.
  4. Add the eggs, vanilla and remaining 3/4 cup sugar to an electric mixer and beat on high until fluffy, about 3-5 minutes.
  5. Add the flour mixture to the egg mixture and beat/mix slowly until just combined. Remove from the electric mixer, stir in the set aside almonds.
  6. Prepare a baking sheet by greasing or adding parchment paper.
  7. Separate the dough into thirds and shape the dough on the baking sheet as 3 inch by 10 inch (or close to this) logs. The dough is very sticky. Smooth the tops of the dough.
  8. Bake these logs (you should have three side by side) for about 20-25 minutes until golden brown.
  9. Let cool for about 5 minutes, then transfer logs to a cutting board. Cut the logs into slices about 1/2 inch thick.
  10. Lower the oven temp to 325 degrees F. Return the slices to the baking sheet (standing upright, see example) and bake for another 10-20 minutes until golden.
  11. Place the chocolate (for dipping) in a bowl and microwave in 20 second intervals until most chocolate (but not all) has melted. Stir the chocolate to combine and let cool for about 2-3 minutes.
  12. Dip the biscotti in the chocolate mixture, let excess drip off into chocolate bowl, and return dipped biscotti to baking sheet to cool. Note: I dipped the biscotti bottoms in the chocolate as in the original recipe, but you could also just dip one end. May place in the refrigerator to set if desired. I set mine on the counter for about an hour to set.
  13. Enjoy!
Nutrition Facts
Almond Biscotti
Amount Per Serving
Calories 261 Calories from Fat 117
% Daily Value*
Fat 13g20%
Saturated Fat 3g15%
Cholesterol 30mg10%
Sodium 86mg4%
Potassium 242mg7%
Carbohydrates 29g10%
Fiber 3g12%
Sugar 12g13%
Protein 7g14%
Vitamin A 50IU1%
Calcium 71mg7%
Iron 2.6mg14%
* Percent Daily Values are based on a 2000 calorie diet.