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Double Chocolate Almond Biscotti

Double Chocolate Almond Biscotti

Homemade biscotti takes a little work but it's worth it. These delicious dunking cookies provide protein, some whole grains, and heart-healthy dark chocolate. Instead of chocolate chips, I sometimes use 1/2 bar of a dark (70%) chocolate bar, break it into pieces, then pulse it a few times in a food processor. The darker the chocolate, the more health benefits. And toasting the almonds is a must. - Jenny Jones

Prep Time: 1 hour

Cook Time: 30 minutes

Total Time: 1 hour, 40 minutes

Makes: about 24

Double Chocolate Almond Biscotti

Ingredients:

  • 1 1/3 cups all-purpose flour
  • 1/2 cup whole wheat pastry flour
  • 1/4 cup unsweetened cocoa, preferably Dutch processed (I use Droste)
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt

  • 3 eggs
  • 3 Tablespoons vegetable oil (I use extra light olive oil)
  • 3/4 cup sugar
  • 1 teaspoon vanilla

  • 1/3 cup chocolate chips or dark chocolate pieces
  • 2/3 cup whole raw almonds, toasted, cooled & coarsely chopped

Instructions:

  1. Preheat oven to 350Ā° F. Line a large baking sheet with parchment paper.
  2. Sift dry ingredients onto wax paper or into a bowl.
  3. In a large bowl with an electric mixer, beat the eggs, oil, sugar, & vanilla for 5 minutes until nice and thick.
  4. With mixer on low speed add dry ingredients to egg mixture followed by almonds and chocolate. The batter will be sticky.
  5. Transfer batter to a floured surface and knead it 5-6 times to hold it together. Place on baking sheet and with wet hands, shape into an 11 x 4-inch log. Bake for 30 minutes.
  6. Remove from oven to cooling rack and let stand undisturbed for 10 minutes. Transfer the log onto a cutting board and slice into 1/2ā€ thick pieces with a sharp serrated knife.
  7. Place cooling rack on top of baking sheet. Carefully place slices on cooling rack & return to oven. Turn the oven off and leave biscotti in for 20 minutes. Remove and cool completely on the rack.

Double Chocolate Almond Biscotti

17 Comments on "Double Chocolate Almond Biscotti"

  1. Wai lam

    Jenny, when I accidentally read your recipes, I liked them already before cooking them because they were simple and healthy. And when I tried to cook with them , they came out just as good as they look in the video. They are also tasty without guilt. I made bbq ribs, pizzas , granola bars,chocolate brownies,blueberry pancakes,braided cinnamon raisin bread, whole wheat bread,blueberry lemon yogurt cake. They all were sucessfull the first try. Thank you jenny for thinking of the healthy conscious people !

  2. Lisa

    This is by far the best recipe for Biscotti that I ever made. I made 3 batches today & added1/3 cup dried cranberries. They disappeared in minutes. I will have to make some more. I also made your baked zitti & it was delish. I like the way you you layed out the recipe, it’s so easy to follow. Thank you so much. You are my new best friend now.

  3. Sabreen

    Hey Jenny,
    I always thought making biscotti was hard, I’ve watched a dozen videos until I came across yours thank god. I was so happy lol, I loved biscotti but when I bought it from the store, it tasted lie it had too much almond extract. All the other recipes require a ton of butter. But yours was amazing, I loved the recipe. My biscotti was great šŸ˜. I had 2 of my friends try it and they both asked me for the recipe. Thanks Jenny, love all your recipes.

  4. Ebtisam

    This recipe is great as well as all the others , I’ll make it soon , thanks Jenny šŸ‘šŸ˜

  5. Beth

    I have never made biscotti. and now a double choc. šŸ™‚ I will make this one for sure, soon! Thanks for posting it Jenny.

  6. gambra1

    Me encantan todas tus recetas, son maravillosas!!!

  7. Tonicat

    My daughter is vegan and i’m always trying new recipes to surprise her with “treats”. Could I sub ripe banana or applesauce for the eggs which is something I normally do in a lot of recipes to “veganize” them for her? Any comments?

    • Jenny

      I have always been disappointed trying to bake with apple sauce and it seems to me that banana would add moisture, which you don’t want in biscotti. I would suggest looking for other (vegan) biscotti recipes to see what they use and that will give you ideas on how to sub in my recipe. Unless I have made something, I hesitate to say it will work and I have only made my biscotti this way.

      • Joan

        I have only just found this site. It maybe is a little late for commenting here but I will anyway. Recently I found something about using the liquid from a can of garbanzos as egg white. It was even suggested that one could use this for meringue. I haven’t tried it but maybe you might like to research it. The health food stores do have something called egg replacement.

  8. Radha

    Hi Jenny,

    Can I skip the cocoa powder and chocolate so I make plain biscotti vs chocolate biscotti? Would anything else need to be changed so that the consistency of the dough doesn’t get compromised?

    Thanks

    • Jenny

      Making changes in baking does not always work out and I have only made this recipe with chocolate. You could try eliminating the cocoa and replacing it with flour but I suggest looking for a recipe that’s already proven without chocolate.

      • Joey

        The link you posted is to a “premium” site for paid members only. Do you have a free link to a good almond biscotti recipe?

        • Jenny

          That link was free when I posted it so thanks for letting me know – I will remove it. The only biscotti I make is the chocolate one above (my recipes are always free).

  9. Maria

    Why did the biscotti crack on the top after the first baking. I was still able to cut the biscotti for the last baking. I must admit that I was disappointed in their taste, mine was bland. I followed your recipe step-by-
    step. What did I do wrong. Hopefully, you can help. I have cooked so many of your recipes, all of them came out just fine. Thank you

    • Jenny

      Thanks for letting me know so let’s see if we can figure this out. As for the cracking, mine crack a lot of times too but it’s pretty common and does not affect the taste. I did some research and they say it’s usually baking too long or too hot. So you could try baking for 25 minutes or else try baking for 30 minutes at 325. As for the taste, I can tell you that everyone raves about them and asks for the recipe. Much of the flavor comes from toasting the almonds so make sure you toast them until they are fragrant – huge difference. The other thing is to use quality dark chocolate. If you’re doing all that, you may prefer more vanilla or using coconut oil. Please let me know if any of this helps. It’s important that my recipes work for everyone.

      • Chit

        Jenny if this cracks maybe this will be good for chocolate crinkles as well? Been looking for a good recipe! Thanks!

        • Jenny

          This recipe would be too dry for chocolate crinkles but I they are beautiful cookies to make.

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