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Chocolate Chip & Almond Biscotti

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Chocolate Chip and Almond Biscotti

Chocolate Chip and Almond Biscotti recipe



12 servings


20 min


80 min


100 min
Trans-fat Free, Low Sodium


Amount Measure Ingredient Features
1 ¼ cups almonds
blanched, toasted
* Camera
2 cups all-purpose flour
½ teaspoon baking soda
½ teaspoon baking powder
teaspoon salt
1 cup sugar
12 ounces semi-sweet chocolate
semi-sweet chips, null, null
2 large eggs
1 teaspoon vanilla extract
2 tablespoons whiskey
or brandy


Amount Measure Ingredient Features
296 ml almonds
blanched, toasted
* Camera
473 ml all-purpose flour
2.5 ml baking soda
2.5 ml baking powder
0.6 ml salt
237 ml sugar
346.8 ml/g semi-sweet chocolate
semi-sweet chips, null, null
2 large eggs
5 ml vanilla extract
3E+1 ml whiskey
or brandy


Adjust 2 racks to divide the oven into thirds and preheat oven to 375℉ (190℃).

Use cookie sheets with 2 or 3 flat edges otherwise use cookie sheets upside down.

Line sheets with parchment.

Sift together into large bowl the flour, soda, powder, and salt.

Add the sugar and stir to mix.

Place about ½ cup of dry ingredients in the bowl of food processor.

Add about ½ cup of toasted almonds and process for about 30 seconds, until the nuts are fine and powdery.

Add the processed mixture to the sifted ingredients in the large bowl.

Add the remaining toasted almonds and the chocolate morsels; stir to mix.

In a small bowl beat the eggs with the vanilla and whiskey, just to mix.

Add egg mixture to dry ingredients and handstir until dry ingredients are moistened.

Be patient.

Place a length of parchment or wax paper on the counter next to the sink.

Turn the dough out onto the parchment. Wet your hands with cold water and pres the dough into a round mound.

With a long heavy knife cut the dough into equal quarters.

Continue to wet your hands as you form each piece of dough into a strip 9 inch long, 2 to 2½ inch wide, and about ½ inch high.

You will press, not roll, the dough into shape.

The ends of the str ips should be rounded rather than squared.

Place 2 strips crosswise on each of the lined sheets.

Bake for 25 minutes, reversing the sheets top to bottom and front to back once during baking.

Remove sheets from oven and slide parchment off sheets.

With a wide metal spatula, transfer the baked strips to a large cutting board and let them cool for 20 minutes.

Reduce the oven temp to 275?F. With a serrated bread knife, carefullky cut on a sharp angle into slices about ½ inch wide.

Cut slowly with a sawing motion.

Place the slices, cut side down on the two unlined sheets.

Bake the two sheets, turning slices upside down and reversing the sheets top to bottom and front to back once during baking.

Bake for a total of 25 to 30 minutes.

Turn oven off, open oven door and let biscotti cool in the oven.

When cool, store in an airtight container.

* not incl. in nutrient facts Arrow up button




Nutrition Facts

Serving Size 71g (2.5 oz)
Amount per Serving
Calories 26125% from fat
 % Daily Value *
Total Fat 7g 11%
Saturated Fat 4g 20%
Trans Fat 0g
Cholesterol 35mg 12%
Sodium 62mg 3%
Total Carbohydrate 15g 15%
Dietary Fiber 2g 7%
Sugars g
Protein 8g
Vitamin A 1% Vitamin C 0%
Calcium 2% Iron 10%
* based on a 2,000 calorie diet How is this calculated?

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