Biscotti, my love! My goodness, these simple almond & chocolate biscotti are so, well, SIMPLE to make.
Baking makes my heart happy every time! If you haven’t made homemade biscotti, you should really just try it. The best part about making them is sharing them because they never fail to make people smile. And they always think you worked much harder than you did!
Some mornings when I’m not that hungry, I love to just grab a homemade biscotti and take me it to work with me. I can’t tell you how much better your coffee will taste at your desk!
Biscotti are made to last – so just stick them in an airtight jar for a week or so. Or do what I did and share them with your church and make a new batch for you! There are so many variations just waiting to be made! 😊
Simple Almond & Chocolate Biscotti
Ingredients
- 3 1/2 cups flour
- 1 teaspoon baking soda
- 1/4 teaspoon kosher salt
- 1/2 cup 1 stick butter
- 4 eggs room temperature
- 1 teaspoon vanilla extract
- 1 cup raw almonds roughly chopped
- 1/2 cup dark chocolate chips
Instructions
- Heat oven to 350 degrees F.
- In mixing bowl, stir together flour, salt, and baking soda; set aside.
- Add almonds to heavy-bottom pan and heat on medium. Stir occassionaly for about 3-5 minutes until aromatic and just beginning to brown. Remove from pan and let cool.
- In bowl of stand mixer, beat butter for about 3 minutes or until pale and creamy. Add sugar and beat for another 2 minutes.
- To butter mixture, add 3 of the eggs one at a time, beating between additions. Scrape down sides and bottom with spatula.
- On slow speed, slowly add the flour mixture, and then mix in the almonds and chocolate chips until blended.
- Turn dough out onto clean and lightly floured surface.
- With damp hands divide dough in half and form into two logs that measure about 7 inches longs, 2-3 inches wide, and about 1 1/2 inches tall. Transfer logs to cookie sheet.
- With fork, whisk remaining egg with a splash of water. Brush tops and sides of dough with egg mixture.
- Bake for about 30 minutes until beginning to brown on both the top and bottom; removie from oven and let cool for about 5 minutes.
- With sharp knife, slice 1-inch diagonal pieces and lay flat on cookie sheet.
- Bake again for another 7-10 minutes until light golden brown. Remove from oven and flip the biscotti. Bake again for another 5-7 minutes.
Sounds like a great recipe like many of yours are, but I must be having a bad day, as I cannot see at which step you are combining the flour mixture with the butter/egg mixture. At step 7 they are just miraculously combined, or am I missing something?
Hi Caroline, thanks for catching that. I revised step 6 to include adding the flour mixture before the almonds and chocolate chips. Enjoy!
I have made this Biscotti dozens of times… it’s THE BEST every single time!
So happy to hear that! 🙂