Almond Chocolate Chip Biscotti

Poor biscotti. They’re just skinny lil overbaked cookies that only grandmas love…OR ARE THEY?

I remember where I was when I ate my first biscotti. I was housesitting for a neighbor, and was rifling through their cabinets for food. I came upon a chocolate-dipped biscotti, and thought “welp, I guess it’s kinda like a cookie.” And as I sat there watching Steve Harvey deadpan on Family Feud, I dipped that lil cookie stick into coffee. And it was a revelation.

It’s a cookie that soaks up coffee! Of all the things I’ve baked this quarantine, this is my absolute favorite. My husband, who barely ever speaks, looked over after eating 3 and said “Alli. These are like…. really good.”



  • 2 1/2 cups all purpose flour
  • 2 tsp baking powder
  • 1/2 tsp salt
  • 1 cup (2 stick) unsalted butter, room temperature
  • 1/2 cup white sugar
  • 1/2 cup brown sugar
  • 2 eggs
  • 1 1/2 tsp almond extract
  • 1/2 cup mini chocolate chips

optional: slivered almonds, dark chocolate pieces, toffee pieces etc. I only had chocolate chips πŸ™‚


  1. Preheat oven to 350 degrees & line a baking sheet with parchment paper.
  2. In small bowl, combine flour, baking powder, and salt. Set aside
  3. In a large bowl or stand mixer, cream together softened butter and the sugars.
  4. Drop in the eggs one at a time & combine. Pour in almond extract. You can sub for vanilla, but then it will just be regular chocolate chip biscotti πŸ™‚
  5. Add in the mixed dry ingredients about a half cup at a time until all is combined.
  6. Add in chocolate chips last, until mixed throughout.
  7. Flour your countertop, and dump out the dough. Divide it into two equal balls.
  8. With your hands, create a rectangular loaf shape out of each ball. It should be around 10 inches long, and at least 1 inch thick. Try to make the two loaves as even as possible.
  9. Transfer onto baking sheet. Bake for 20 minutes.
  10. Allow the loaves to cool for at least 15 minutes.
  11. Use a serrated knife to cut the loaves into 1 inch pieces. Arrange the pieces cut side down on the baking sheet.
  12. Lower the oven temp to 300 degrees. Bake the biscotti pieces for 30 minutes – 15 on one side, then flip them over for another 15 minutes.
  13. Store in an airtight container. Eat these dipped in coffee or tea!

Note: If you eat these without coffee you are an actual psychopath.

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