Chocolate Almond Biscotti Recipe

A family recipe inspired by Nonna, made with roasted almonds, rich chocolate chunks, and a crisp twice-baked snap.

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 in the taste, the warmth, and the chatter. It is why I bake biscotti today.

Chocolate Almond Biscotti Recipe: Ingredients and Instructions

Ingredients

• 1 1/2 cups all-purpose flour
• 1 1/2 cups almond flour
• 1 tbsp baking powder
• 1 tsp salt
• 1 1/2 cups sugar
• 3 XL eggs
• 6 tbsp shortening
• 1 tsp vanilla extract
• 1 tsp almond extract
• 3/4 cup whole roasted almonds
• 1 cup Belgian semisweet chocolate chunks

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 chunks. Mix until dough just comes together. Do not over mix.
6. Shape dough into a log roughly 12 inches by 2 inches. Place on a parchment-lined baking sheet and bake 30 minutes until firm.
7. Let cool about 5 minutes, then cut the loaf into 1/2-inch thick biscotti.
8. Arrange biscotti on the baking sheet and bake another 10 to 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 chocolate. My grandmother and mother sat at the table with espresso, dunking biscotti and sharing stories. That memory is why I bake biscotti today.

Explore Chocolate Almond Biscotti

If you want to learn more about the flavor, pairings, and story behind this biscotto, visit our Chocolate Almond Biscotti Flavor Guide. If you would rather skip the baking, you can order Chocolate Almond Biscotti or stock up with the Chocolate Almond Biscotti 3-Pack.