Crunchy, golden biscotti with the light flavor of almonds and satisfying decadence of chocolate drizzle. These make an awesome holiday gift and Christmas morning treat with coffee!
I love me a good biscotti cookie.
Normally I prefer the type of cookie that comes out of the oven still looking a little raw in the center, with gooey bits of chocolate chips or thick, creamy icing. But when it comes to biscotti, it better be crunchy enough to soak in my morning coffee and still have good texture.
This biscotti does not disappoint.
Now when I told my husband that I was going to be creating some fun baking recipes for Christmas, his exact response was “but you can’t bake!”…. awe, thanks honey.
But let me just tell you that if I can learn how to bake biscotti, so can you! This was actually my first time ever making it, and I sort of winged it, so it was a pretty cool moment when I pulled it out of the oven and it looked exactly as I had dreamed! And guess who wasn’t complaining when he got to eat a whole batch of biscotti by himself? I may have been a little bit proud of this one.
I’m not a huge fan of almond extract. It tends to overpower everything and to me its has a very distinct flavor that is different from the taste of real almonds. That being said, I only used a teaspoon in this whole batch and let the real almonds add most of the flavor.
As far as sugar goes, biscotti isn’t meant to be incredibly sweet, so I used brown sugar to give the cookies that warm sweetness that isn’t over the top. And the chocolate drizzle will obviously add more sweetness, so you want to make sure the cookies are well balanced.
Once you’ve mixed the dry ingredients in one bowl and the wet ingredients in another, you’ll add the wet to the dry and beat with a hand mixer. The dough will be relatively dry but should stick together well. Fold in those crunchy chopped almonds.
Forming the loaf is key to making pretty biscotti. You want it to be about 3/4 of an inch thick and in a long rectangular shape, like so:
Now for the sliced almonds! Press them down a bit after sprinkling them on top of the loaf. They won’t all stick, but they get all toasty and make for a pretty garnish.
Biscotti are a twice-baked cookie. Once the loaf is baked and has cooled a bit, you’ll cut them into the traditional long, thin cookies that you see at coffee shops.
Then, you’ll place them cut-side down and bake again, flipping halfway through. Thats how you get that beautiful golden color on all sides and a nice crunch.
Aren’t they pretty?!
Let those babies cool while you get the chocolate drizzle ready. You don’t want the biscotti to be warm when you coat them or it won’t set well.
We personally haven’t used a microwave for years, but you’re welcome to melt the chocolate in the microwave if you’d like. I prefer to make a double boiler using a pot and a shallow glass bowl. Add some water to the pot, but not enough to touch the bottom of the pot. Then place the double boiler over medium heat. The steam from the water will melt the chocolate and adding coconut oil will help the chocolate to look smooth and glassy once set.
Chocolate tends to get chalky if the temperature changes too drastically, so don’t let it get too hot while melting. This is much easier to control if you use the double boiler method rather than a microwave. Then you can dunk the biscotti, drizzle it, do whatever you want with it!
Put those babies in the fridge for a bit until the chocolate sets. If you’re feeling the holiday spirit, package a few biscotti in a festive favor bags to give to friends and family. Enjoy!
Chocolate Almond Biscotti Recipe
- 2 cup organic all-purpose flour
- 1 tsp baking powder
- 1/4 tsp sea salt
- 2 large organic or local eggs
- 3/4 cup organic brown sugar
- 1 tsp organic pure vanilla extract
- 1 tsp organic pure almond extract
- 1/2 cup plain almonds, chopped
- 1/4 cup sliced almonds
- 1/2 cup chocolate chips (dark or semi-sweet)
- 1 tbsp organic coconut oil
Preheat your oven to 350 degrees.
In a small bowl, combine the flour, baking powder, and salt and stir together with a fork. In a separate large mixing bowl, beat together the sugar and eggs. Once combined, beat the almond and vanilla extracts into the wet mixture.
Slowly add the dry ingredients to the wet, beating it together until well combined. Fold in the chopped almonds with your hands or a spoon.
Line a baking sheet with parchment paper. Shape the dough into a rectangle that is about ¾ of an inch thick. Lightly press the sliced almonds on top of the loaf and place in the oven to bake for 20 minutes.
Remove the loaf from the oven and allow to cool for 10-15 minutes. Once cooled, slice the loaf into 10 cookies. Place the cookies cut side down on the lined baking sheet and bake for 10 minutes, flipping after 5 minutes.
Remove the cookies from the oven and place on a cooling rack until they reach room temperature. Once cooled, melt the chocolate chips with the coconut oil in a microwave or using a double boiler on the stove. Dip or drizzle the cookies in the chocolate and place in the refrigerator to harden.
Once the chocolate is set, store the biscotti in a air-tight container on the counter. Serve up with your morning coffee or as a sweet treat! These also make a wonderful gift!