Chocolate Almond Biscotti Recipe | The Biscotti Company

A crisp, twice-baked Chocolate Almond Biscotti recipe based on our 200-year-old Sicilian family recipe, made with roasted almonds, Belgian semisweet chocolate chunks, and a clean, satisfying snap.

If you are looking for a homemade Chocolate Almond Biscotti recipe, this is a straightforward place to start. Roasted almonds bring warm, nutty flavor, Belgian semisweet chocolate chunks add richness without making the biscotti overly sweet, and the second bake creates the crisp texture traditional biscotti are known for.

This home-baking version is based on the same 200-year-old Sicilian family recipe behind the biscotti we bake at The Biscotti Company. If you would rather skip the baking, you can
shop our handcrafted Chocolate Almond Biscotti.

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 the oven to 350°F (175°C). Line a baking sheet with parchment paper.
2. Sift the all-purpose flour, baking powder, and salt into a bowl. Stir in the almond flour until evenly combined.
3. In a separate bowl, beat the sugar and shortening until light and fluffy.
4. Add the eggs one at a time, mixing after each addition. Stir in the vanilla and almond extracts.
5. Fold the dry ingredients into the wet ingredients. Add the roasted almonds and Belgian semisweet chocolate chunks and mix just until the dough comes together. Do not overmix.
6. Shape the dough into a log approximately 12 inches long and 2 inches wide. Place it on the prepared baking sheet and bake for about 30 minutes, or until the loaf is firm and lightly golden.
7. Remove the loaf from the oven and let it rest for about 5 minutes. Using a sharp serrated knife, slice it into biscotti approximately 1/2 inch thick.
8. Arrange the slices cut-side down on the baking sheet. Bake for another 10 to 15 minutes, turning once if needed, until the biscotti are dry, crisp, and lightly golden. Let them cool completely before serving or storing.

Tips for Crisp Chocolate Almond Biscotti

Do not overmix the dough. Once the dry ingredients are incorporated, mix only until the dough comes together. Overmixing can make the finished biscotti heavier and tougher.

Let the first-baked loaf rest before slicing. About 5 minutes gives the loaf time to firm slightly while still being easy to cut.

Use a serrated knife. A gentle sawing motion helps you slice through the roasted almonds and chocolate chunks without crushing the loaf.

Use the second bake to control the crunch. For a lighter crisp texture, stay toward the shorter end of the second-bake range. For a drier, crunchier biscotto made for dunking, bake a little longer while watching closely for overbrowning.

Cool completely before storing. Trapped warmth can create moisture inside a container and soften the biscotti.

The Family Story Behind Chocolate Almond Biscotti

Growing up, my grandmother was more than a cook. She was the soul of our kitchen. Our family’s biscotti tradition goes back about 200 years in Sicily, and some of my earliest food memories are tied to almonds, chocolate, and the smell of biscotti baking in the kitchen.

During the holidays, my grandmother would roast almonds until golden and pair them with chocolate for a simple treat. That combination stayed with me. It eventually became one of my favorite ways to build on our family’s traditional biscotti recipe without losing the almond flavor at its center.

That memory still shapes the way I think about Chocolate Almond Biscotti today: keep the almond flavor clear, let the chocolate add richness, and bake the biscotti until they have a crisp, clean snap.

How to Serve Chocolate Almond Biscotti

Chocolate Almond Biscotti pairs especially well with espresso, cappuccino, drip coffee, black tea, or dessert wine. The roasted almond flavor works naturally with coffee, while the Belgian semisweet chocolate adds a richer finish.

Serve the biscotti on their own, alongside coffee after dinner, or as part of a dessert board with fruit, chocolate, and nuts.

For more on biscotti texture, baking technique, pairings, serving ideas, and storage, visit our
Biscotti Guide.

Explore Chocolate Almond Biscotti

Want to learn more about the flavor itself? Visit our
Chocolate Almond Biscotti Flavor Guide
for more about the almonds, chocolate, texture, pairings, and story behind this flavor.

If you would rather enjoy it ready-made, you can
order a single bag of Chocolate Almond Biscotti
or
stock up with the Chocolate Almond Biscotti 3-Pack.