Cookie Recipe: Chocolate Almond Biscotti

Cookie Recipe: Chocolate Almond Biscotti

Biscotti, known in Italy as Cantuccini, are hard, crunchy cookies served as an after-dinner dessert with a drink, into which they are dunked. In Italy, they are dipped into a wine, but here they are dipped in a cappuccino, espresso, or hot chocolate. Makes for a lovely conclusion to a meal with an espresso and a sweet Biscotti treat. Biscotti can be adapted for the gluten intolerant or the nut-lovers amongst us by substituing almond flour.


  • 2 cups all-purpose flour (gluten intolerant or nut-lovers can substitute almond flour)
  • ½ cup unsweetened dark cocoa powder
  • 1 teaspoon baking soda
  • ¼ teaspoon salt
  • 6 tablespoons butter, softened
  • 1 cup granulated sugar
  • 2 eggs
  • 1 cup almonds, coarsely chopped
  • 1 cup semi-sweet chocolate chunks, coarsely chopped


  1. Pre-heat the oven to 350.
  2. Butter and lightly flour a baking sheet.
  3. In a medium-sized bowl, whisk together the flour, cocoa powder, baking soda, and salt.
  4. In a large bowl, beat together the butter and sugar.
  5. Add the eggs and beat for another minute.
  6. Add the flour mixture and mix until a firm crumbly dough forms.
  7. Stir in the almonds and chocolate chunks.
  8. Form the dough into a slightly flattened log shape. Bake for 25 minutes.
  9. Reduce the oven temperature to 300.
  10. Let the biscotti log cool for 5 minutes and then cut into 1-inch slices.
  11. Bake for another 5-8 minutes, until the centers are still slightly soft but the outsides are crisp.


The generous saucer rim demitasse cups seen here are ideal for serving a biscotti side cookie with a post-dinner drink. Read about them here.

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