Chocolate Almond Biscotti

Chocolate Almond Biscotti

Zaynab Issa


Ingredients and Directions


  1. Preheat the oven to 325F. Line a baking sheet with parchment paper. ​

  2. Add butter and sugar to a large mixing bowl. Cream together until well-combined. Add eggs, one at a time, and mix until well combined. Add vanilla and almond extract and mix to incorporate. Add flour, baking powder, kosher salt, sliced almonds, and chocolate chips, and mix until evenly combined. ​

  3. Transfer dough to a baking sheet and use damp hands to shape into a 11”x4” log.

  4. Bake until puffed and very lightly browned around the edges, about 25-30 minutes.

  5. Remove from the oven and let cool for 5 minutes or until cool enough to handle. Cut crosswise into 12-14, 1”-thick slices of biscotti.

  6. Transfer to a parchment-lined baking sheet cut side up. Bake again until lightly browned, about 14-16 minutes.

  7. Remove from the oven and let cool completely. ​


  • 1/2 cup unsalted butter, softened
  • 3/4 cup sugar
  • 3 eggs
  • 2 tsp vanilla extract
  • 2 cups all purpose flour
  • 2 tsp baking powder
  • 3/4 tsp Diamond crystal kosher salt
  • 1/2 cup toasted, sliced almonds
  • 1/2 cup semi-sweet chocolate chips


Store in an airtight container or plastic bag for up to 2 weeks. ​

To ensure food safety, eggs should be cooked until both the yolk and the white are firm. Consuming raw or undercooked eggs may increase your risk of foodborne illness, especially for those with certain medical conditions. For recipes that call for eggs that are raw or undercooked when the dish is served, use either pasteurized shell eggs that have been treated to destroy Salmonella, or use pasteurized egg products.

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