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Chocolate Almond Biscotti

Chocolate Almond Biscotti

Photo: Natalie Levin

Biscotti are traditional Italian cookies from Tuscany. The name means “baked twice”, because the cookies are actually baked 2 times: once as a whole cookie roll, and once after the roll is cut into cookies.

These chocolate almond biscotti cookies are really easy to make. They require few minutes of work – quickly mixing a few ingredients until dough is obtained. Then you shape it into 2 cookie rolls and bake until set. After complete cooling – you cut the cookie rolls into cookies in the desired thickness, and then finally bake them again until golden and set.

Although there are already a few biscotti recipes on the blog, I came across a delicious recipe by chef Bat Chen Diamant (an talented Israeli chef) and I really wanted to make them. These chocolate almond biscotti also contain some orange zest, which makes them so fragrant and delicious.

Chocolate Almond Biscotti

Photo: Natalie Levin



5 from 1 vote
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Chocolate Almond Biscotti

Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Author Adapted from chef Bat Chen Diamant

Ingredients

  • 30 grams 2 tbsp. very soft butter
  • 150 grams 3/4 cup sugar
  • 50 grams 3 tbsp. honey
  • 1/2 tsp. salt
  • Zest of 1 orange
  • 2 large eggs
  • 250 grams 1 3/4 cup all-purpose flour
  • 5 grams 1 tsp. baking powder
  • 25 grams 2 tbsp. cocoa powder
  • 125 grams 1 1/4 cups whole blanched almonds
  • 150 grams dark chocolate coarsely chopped

For coating:

  • 1 beaten egg
  • 100 grams 1/2 cup light brown sugar

Instructions

  1. Preheat the oven to 180c degrees and place baking paper on a baking pan.
  2. In a mixer bowl with a paddle attachment, place butter, sugar, honey, salt, orange zest, eggs, flour, baking powder and cocoa powder and mix at low-medium speed until dough begins to form.
  3. Add almonds and chopped chocolate and mix until they are assimilated in the dough.
  4. Transfer the dough to a work surface and divide into 2 parts.
  5. From each part of the dough form a roll shape and place in the pan.
  6. Brush the cookie rolls with beaten egg and generously sprinkle with sugar.
  7. Bake the rolls for 25-35 minutes until they set. The cookie rolls are slightly cracked and swollen and that's fine.
  8. Cool completely at room temperature.
  9. Using a long serrated knife cut the cookie rolls into 1/2 cm thick cookies.
  10. Preheat the oven to 160c degrees.
  11. Arrange the cookies on a baking pan lined with baking paper and return for another 10-20 minutes of baking until golden and set.
  12. Cool completely and store in a sealed box.

Recipe Notes

  • Keep the biscotti in a jar for up to two weeks.
  • If you do not like orange, you can omit the zest from the recipe.
  • Instead of almonds you can use any other type of nuts in the same amount.
  • Instead of honey, you can use date syrup or maple in the same amount. Flavors will vary accordingly.
Chocolate Almond Biscotti

Photo: Natalie Levin

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