There’s something almost magical about the snap of a perfectly baked biscotti—that satisfying crunch that gives way to rich, dark chocolate and toasty almonds. These Italian twice-baked cookies aren’t just a treat; they’re an experience. Whether you’re curling up with a book and a cup of coffee or looking for an elegant homemade gift, this dark chocolate almond biscotti recipe is your golden ticket.
Why This Recipe Works
- That signature crunch: The double bake isn’t just for show—it transforms these cookies into the ideal texture for dunking (or nibbling straight from the jar).
- Deep, luxurious chocolate flavor: We’re not messing around here—high-quality cocoa and real dark chocolate chunks make every bite decadent.
- Nutty goodness: Toasted almonds add warmth and texture, creating the perfect contrast to the chocolate.
- Built to last: These keep beautifully for weeks, making them the ultimate make-ahead treat.
The Story Behind the Sauce
What I love most about biscotti is their versatility. They’re sophisticated enough for a dinner party yet simple enough for an afternoon pick-me-up. Plus, they’re endlessly adaptable—swap the almonds for hazelnuts, add a pinch of spice, or dip them in melted chocolate for extra indulgence.
Essential Ingredients & Tools
Ingredients for the Dough
- 2 cups all-purpose flour – The backbone of our biscotti. If you’re going gluten-free, a 1:1 blend works beautifully.
- ½ cup unsweetened cocoa powder – Go for Dutch-process if you can—it’s smoother and richer.
- 1 tsp baking powder – Our little lift agent, ensuring the biscotti aren’t too dense.
- ½ tsp salt – Never skip this—it balances the sweetness and makes the chocolate sing.
- ¾ cup granulated sugar – Just enough sweetness without overpowering the cocoa.
- 2 large eggs – Room temperature is key for smooth mixing.
- 1 tsp vanilla extract – A subtle but essential flavor enhancer.
- ½ cup unsalted butter, melted – For that tender crumb. Coconut oil works great for a dairy-free version.
Ingredients for Mix-Ins
- 1 cup whole almonds, toasted – Trust me, toasting is non-negotiable. It brings out their nutty best.
- ½ cup dark chocolate chunks – Because more chocolate is always the right answer.
Tools You’ll Need
- Baking sheet – A sturdy one lined with parchment for easy cleanup.
- Stand mixer or hand mixer – You can mix by hand, but a mixer makes life easier.
- Sharp serrated knife – The secret weapon for clean, crumble-free slices.
- Cooling rack – Lets air circulate so your biscotti stay crisp.
How to Make Dark Chocolate Almond Biscotti
- Preheat & Prep
Fire up your oven to 350°F (175°C) and line your baking sheet with parchment. If your oven runs hot (like mine does), dial it back to 325°F to avoid over-browning.
- Whisk the Dry Goods
In a bowl, whisk together the 2 cups all-purpose flour, ½ cup unsweetened cocoa powder, 1 tsp baking powder, and ½ tsp salt. If your cocoa is clumpy, give it a quick sift—it’s worth the extra step for a silky-smooth dough.
- Cream the Wet Ingredients
In another bowl, beat the ¾ cup granulated sugar, 2 large eggs, and 1 tsp vanilla extract until pale and slightly fluffy (about 2–3 minutes). This isn’t just busywork—it incorporates air for a lighter texture. Slowly drizzle in the ½ cup melted unsalted butter while mixing to create a smooth, cohesive batter.
- Bring It All Together
Gradually add the dry ingredients to the wet, mixing just until combined. Overmixing = tough biscotti, and nobody wants that. Gently fold in the 1 cup toasted almonds and ½ cup dark chocolate chunks—think of it as tucking little surprises into every bite.
- Shape the Dough
Divide the dough in half and shape each portion into a 12-inch log, about 3 inches wide. Flatten the tops slightly for even baking. Pro tip: Lightly wet your hands to prevent sticking.
- First Bake
Pop the logs into the oven for 25 minutes—they should be firm but still slightly soft inside. Let them cool for 10 minutes before slicing. This rest period is crucial—it keeps them from crumbling when you cut them.
- Slice with Care
Using a serrated knife, cut the logs diagonally into ¾-inch slices. A gentle sawing motion works best. Arrange the slices cut-side down on the baking sheet, giving them a little space to breathe.
- Second Bake
Bake for 10 minutes per side (20 minutes total) until crisp and dry. For extra crunch, leave them in the turned-off oven for 5 more minutes with the door cracked. Cool completely on a wire rack.
Pro Technique
The Art of the Slice
Timing is everything. Let the logs cool for 10 minutes—too hot, and they’ll fall apart; too cold, and they’ll shatter. A sharp serrated knife is your best friend here. For picture-perfect slices, mark the log at ¾-inch intervals before cutting.
Why Twice-Baked?
The first bake sets the structure, while the second removes moisture for that signature snap. Want them softer? Reduce the second bake to 8 minutes per side. Extra crisp? Go for 12 minutes per side, but keep an eye on them.
Toast Those Nuts
Don’t skip toasting the almonds—it’s a game-changer. Spread them on a dry pan and bake at 350°F for 8–10 minutes until fragrant. It deepens their flavor and keeps the biscotti from getting soggy.
Chocolate-Dipped Elegance
For a showstopping finish, dip the cooled biscotti halfway into melted dark chocolate. Add 1 tsp coconut oil to the chocolate for a glossy, crack-resistant finish. Let them set on parchment—pure edible art.
Storage & Freshness Guide
Keeping Them Fresh
Store in an airtight container at room temperature for up to 3 weeks. Layer them with parchment to prevent sticking. Avoid the fridge—humidity is the enemy of crunch.
Freezing for Later
Freeze in a zip-top bag for up to 3 months. Thaw at room temperature for an hour, or refresh in a 300°F oven for 5 minutes to bring back the snap.
Gifting Like a Pro
Pack them in a decorative tin with parchment between layers. A silica gel packet keeps moisture at bay, and a handwritten note adds a personal touch.
Nutrition Profile
A Balanced Indulgence
These biscotti strike a lovely balance—rich dark chocolate, protein-packed almonds, and just enough sweetness to satisfy.
| Nutrient | Amount |
|---|---|
| Calories | 150 |
| Fat | 9g |
| Protein | 3g |
| Carbs | 16g |
| Fiber | 2g |
Ingredient Variations and Their Impact
Endless Variations
- Pistachio & White Chocolate: Swap almonds for pistachios and dark chocolate for white. Add a pinch of cardamom for warmth.
- Spiced Hazelnut: Use hazelnuts and a dash of cinnamon. Drizzle with milk chocolate for a Nutella vibe.
- Cranberry-Orange: Skip the chocolate and add dried cranberries and orange zest. Brush with orange syrup before slicing for extra zing.
- Mexican Chocolate: Stir in cayenne and cinnamon for a sweet-heat kick. Dip in chili-infused dark chocolate for the full effect.
Perfect Pairings
Complementary Dishes
- Aged Parmigiano-Reggiano: The saltiness highlights the chocolate’s depth. Serve thin shavings alongside for a savory contrast.
- Vanilla Bean Gelato: Create an Affogato moment by placing a biscotto on top of a scoop, then drizzling with espresso.
Drinks
- Espresso: The bitterness cuts through the sweetness, enhancing the cocoa notes. Dunk for 3 seconds—just long enough to soften the edge.
- Vin Santo: This Italian dessert wine mirrors the toasted almonds’ caramelized flavors. Sip between bites for a luxurious experience.
Something Sweet
- Fresh Berries: Raspberries or strawberries add acidity to balance the richness.
- Dark Chocolate-Dipped Orange Slices: The citrus brightens the deep chocolate tones.
Dark Chocolate Almond Biscotti: The Ultimate Coffee-Dunking Delight
Make the best Dark Chocolate Almond Biscotti with my easy recipe. Crunchy, rich, and perfect for dunking in coffee. Get the recipe now!
Ingredients
For the Dough
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2 cups all-purpose flour
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½ cup unsweetened cocoa powder
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1 tsp baking powder
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½ tsp salt
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¾ cup granulated sugar
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2 large eggs
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1 tsp vanilla extract
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½ cup unsalted butter (melted)
For the Mix-Ins:
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1 cup whole almonds (toasted)
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½ cup dark chocolate chunks
Instructions
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Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.01
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Whisk together flour, cocoa powder, baking powder, and salt in a bowl.02
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In another bowl, beat sugar, eggs, and vanilla until pale and fluffy. Slowly mix in melted butter.03
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Gradually add dry ingredients to wet, mixing just until combined. Fold in almonds and chocolate chunks.04
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Divide dough in half. Shape each portion into a 12-inch log on the prepared baking sheet.05
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Bake for 25 minutes until firm but slightly soft inside. Cool for 10 minutes.06
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Slice logs diagonally into ¾-inch slices. Arrange cut-side down on the baking sheet.07
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Bake for 10 minutes per side (20 minutes total) until crisp. Cool completely on a wire rack.08
