My dad doesn’t call himself BiscottiDave for nothing. For starters, he always makes his famous biscotti to support bake sales and fundraisers. He even teaches biscotti making classes at our local community college and church! I might be biased, but I’m telling you that his recipes create the best biscotti I’ve ever tasted:)
Here is the second installment in our biscotti recipe series – Chocolate Almond Biscotti. If you haven’t seen it yet, make sure to check out our classic almond biscotti recipe!
His biscotti are magical because not only because of their flavor but also their unique texture. While many store bought varieties are hard and crumbly, these recipes will yield softer, more enjoyable cookies to be enjoyed at any time of day.
I eat and love all varieties of my dad’s biscotti, but this chocolate almond flavor is just barely my favorite. When I’m home, I like to enjoy one of these with a cup of freshly brewed coffee in morning for breakfast. This chocolate almond biscotti will definitely help you start your day on a very happy note:)
Chocolate Almond Biscotti
- 2 cups all-purpose flour
- 3/4 cocoa powder
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 3 eggs
- 1 cup granulated sugar
- 1 teaspoon vanilla extract
- 1/2 teaspoon almond extract
- 1 cup almonds, toasted and roughly chopped
- 3/4 cup semi-sweet chocolate chips
- 1/4 cup turbinado sugar
- 1 egg white, mixed with 1 Tablespoon water
( For more detailed instructions and tips, see our first biscotti post – Almond Biscotti)
Preheat your oven to 350 F. In a medium bowl, whisk together the flour, cocoa powder, baking soda, and salt.
In a large bowl, beat the eggs with a fork. Stir in the granulated sugar, vanilla, and almond extract until fully combined.
Now, the fun begins!
Add the dry ingredients to the wet ingredients using a wooden spoon. As the mixtures become almost incorporated, I find I have to use my hands to complete the mixing process. Add in the almonds and chocolate chips unit the dough mostly holds together.
Separate the dough in two equal quantifies and place each half on a parchment covered baking sheet. Using your wet hands, shape into two flat logs about 4″ wide, 1/2″ tall and maybe about 14″ long. This batter does not expand too much when it is baking, so if you want a long biscotti, make the logs 5″ or 6″ wide and shorten them as necessary.
I like to make them look a little bit shiny and special. I use an egg wash (1 egg white with 1 tablespoon of water, mixed very well) and brush it over the surface. Then, I sprinkle a little bit of turbinado large crystal sugar on top for some added sparkle.
Bake the two logs for about 30 to 35 minutes at 350F. Remove and let cool on a cooling rack for about 30 minutes.
Then cut into 3/4″ to 1″ wide slices. Lay them back on the cookie sheet. Bake for about 7 to 10 minutes on one side. Then, flip them and back for about 5 minutes more on the second side.
Let them cool fully on a cooling rack, about an hour, before storing.