These chocolate biscotti cookies are satisfyingly crunchy and flavorful. They're perfect for dunking into your favorite cup of coffee or tea. Great for gifts, too.
½cup roasted sliced almonds, or dried fruit, such as cranberries
½cupwhite chocolate chips, for drizzling
Instructions
Preheat oven to 300F. Line baking sheet with parchment paper.
Combine flour, salt, and baking powder in a large bowl. Set aside.
In another large bowl, mix oil and sugar until well blended. Add vanilla extract, almond extract, and eggs. Beat until well incorporated.
Gradually stir egg mixture in with the flour mixture. Mix in the chocolate chips, nuts, and dried fruits, if using, by hand. Dough may be sticky; place in fridge for 30 minutes to help firm it up a bit.
Divide dough into equal thirds - using wet hands here will help with sticky fingers. Form each third into logs, about 12"x3" each, on the parchment lined cookie sheet.
Bake 35-40 minutes on middle rack, until lightly brown and mostly firm to the touch. Place light cloth over logs and cool for at least 30 minutes or until they are almost room temp. Reduce oven temperature to 275F.
Carefully cut cooled logs on diagonal, into slices that are a little less than 1" thick. Depending on your knife, you might either press down very gently to get clean cuts, or you might use a gentle sawing motion. I use my sharp bread knife.
Lay Biscotti onto their sides, on parchment covered baking sheets. Bake 10 minutes. Flip and bake 10 minutes more. Biscotti is done when they feel dry. Cool on cooling racks.
Melt white chocolate in small bowl in microwave, in approx. 30 second increments, until smooth and melted. Transfer melted white chocolate into a plastic baggie, cut a very tiny hole in bottom corner, and drizzle over Biscotti.
Notes
The dough for almond biscotti can be quite sticky, so chilling it in the fridge for 30 minutes before shaping can make it easier to handle. This also helps the flavors to meld together.
When forming the dough into logs, wetting your hands can prevent the dough from sticking to your fingers. This makes the process cleaner and easier.
If desired, you can do an egg wash over the dough logs before baking. Just beat 1 egg with 1 TB water and brush onto logs.
Cutting the biscotti on a diagonal not only gives them their classic shape, but also creates more surface area for the biscotti to dry out and become crispy during the second bake.
When melting white chocolate for drizzling, do it in 30-second increments in the microwave to prevent it from burning. Stir between each increment until it's smooth and fully melted.
Storing biscotti in an airtightly sealed container will keep them crisp for up to a month. This makes them perfect for making ahead of time or for gifting during the holiday season.
Feel free to experiment with different add-ins like semi-sweet chocolate chips or your favorite nuts and dried fruits. This can add a personal touch and variety to your almond biscotti.
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