Nonna’s Chocolate Almond Biscotti Recipe

A family tradition with roasted almonds, rich chocolate, and love in every bite.

Here’s a beloved recipe from my family — crisp, twice-baked Chocolate Almond Biscotti with roasted almonds and rich chocolate chunks. It’s simple to make at home, fills your kitchen with warm, nutty aroma, and pairs perfectly with espresso or a glass of dessert wine. If you prefer buying over baking, you can also shop our handcrafted Chocolate Almond Biscotti.

This recipe builds on everything we teach in our Biscotti Guide — texture, flavor balance, and artisanal simplicity.

Growing up, my grandmother was more than a cook — she was the soul of our kitchen. On holiday nights, when she roasted almonds until golden and dipped them in chocolate for a midnight snack, I learned early that nuts and chocolate were magic together.

One winter holiday, she transformed those simple treats into biscotti for the first time. The smell of warm almonds, melted chocolate, and freshly baked dough was unforgettable. That batch became the standard for every biscotti I make today.

“When roasted almonds meet chocolate in biscotti — it becomes the most delightful cookie you’ll ever taste.”

That memory lives on in every loaf, every slice, and every crunch. I hope this recipe brings the same warmth to your kitchen.

Chocolate Almond Biscotti Recipe — Ingredients & Instructions

Ingredients

• 1 ½ cups all-purpose flour
• 1 ½ cups almond flour
• 1 tbsp baking powder
• 1 tsp salt
• 1 ½ cups sugar
• 3 XL eggs
• 6 tbsp shortening (or coconut oil)
• 1 tsp vanilla extract
• 1 tsp almond extract
• ¾ cup whole roasted almonds
• 1 cup dark chocolate chunks (preferably Belgian)

Instructions

1. Preheat oven to 350°F (175°C).
2. Sift flour, baking powder, and salt into a bowl.
3. In another bowl, beat sugar and shortening until light and fluffy.
4. Add eggs one at a time, then stir in vanilla and almond extracts.
5. Fold in dry ingredients, almonds, and chocolate — mix until dough just comes together. Do not over mix.
6. Shape dough into a log roughly 12″ x 2″. Place on a parchment-lined baking sheet and bake 30 minutes until firm.
7. Let cool about 5 minutes, then slice the loaf into ½-inch thick biscotti slices.
8. Arrange slices on baking sheet and bake another 10–15 minutes until crisp and golden. Let cool completely before storing or serving.

Once cooled, the kitchen filled with a warm aroma of roasted almonds and dark chocolate. My grandmother and mother sat at the table with espresso, dunking biscotti and sharing stories. That memory — the taste, the warmth, the chatter — is why I bake biscotti today.

Want to explore more biscotti flavor ideas? Start with our Biscotti Guide or check out our seasonal and gluten-free selections in the shop.