Crunchy 2-Ingredient Almond Chocolate Biscotti to Die For
Crisp, nutty almond chocolate biscotti perfect for dipping in coffee or tea. These twice-baked Italian cookies are easy to make and store well.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour
- Yield: 24 biscotti 1x
- Category: Dessert
- Method: Baking
- Cuisine: Italian
- Diet: Vegetarian
Ingredients
Scale
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 1 tsp baking powder
- 1/4 tsp salt
- 1/2 cup chopped almonds
- 1/2 cup chocolate chips
- 3 large eggs
- 1 tsp vanilla extract
Instructions
- Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
- Mix flour, sugar, baking powder, and salt in a bowl.
- Add almonds and chocolate chips to the dry ingredients.
- Whisk eggs and vanilla in a separate bowl, then stir into dry ingredients.
- Shape dough into two logs on the baking sheet.
- Bake for 25 minutes until lightly golden.
- Cool for 10 minutes, then slice diagonally into 1-inch pieces.
- Bake again for 10 minutes per side until crisp.
Notes
- Store in an airtight container for up to 2 weeks.
- For softer biscotti, reduce second bake time by 2 minutes.
- Substitute hazelnuts or walnuts for almonds if preferred.
Nutrition
- Serving Size: 1 biscotto
- Calories: 120
- Sugar: 8g
- Sodium: 35mg
- Fat: 4g
- Saturated Fat: 1.5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 25mg
Find it online: https://dawiy.com/almond-chocolate-biscotti-recipe/