Double Chocolate Almond Biscotti
Homemade biscotti takes a little work but it's worth it. Instead of chocolate chips, I sometimes use 1/2 of a dark (70%) chocolate bar, chopped into small pieces. The darker the chocolate, the more health benefits. And toasting the almonds is a must. - Jenny Jones
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 1 hour, 30 minutes
Makes: about 24
Ingredients:
- 2 cups all-purpose flour
- 1/4 cup unsweetened cocoa powder, preferably Dutch processed
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 3 eggs
- 3 Tablespoons vegetable 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:
- Preheat oven to 350° F. Line a large baking sheet with parchment paper.
- Sift dry ingredients onto wax paper or into a bowl. Set aside.
- In a large bowl with an electric mixer, beat the eggs, oil, sugar, & vanilla for 4-5 minutes until it thickens.
- With mixer on low speed add dry ingredients followed by almonds and chocolate. The batter will be sticky.
- Transfer batter to a floured surface and knead it 5-6 times to hold it together, adding a little more flour if needed. Place on baking sheet and with wet hands, shape into an 11 x 4-inch log. Bake for 30 minutes.
- Remove from oven to cooling rack and let stand undisturbed for 10 minutes. Transfer the log onto a cutting board and slice into 1/2” thick pieces with a sharp serrated knife.
- 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 20-30 minutes, or until they feel dry. Remove and cool completely on the rack.
For Whole Wheat: use 1 1/3 cups all-purpose flour + 1/2 cup whole wheat pastry flour
Jenny can you double this recipe? Thank you for all you wonderful and easy recipes. I can now make homemade bread and rolls. Love you recipes.
I made your lovely biscotti for my mom & mother in law for Mother’s Day (they’re 74 & 83, so I’m fortunate to still have them) & they went over like gangbusters, lol. Thanks so much for sharing this wonderful recipe with us, as I will be making these again & again!
PLEASE NOTE: Whole wheat pastry flour is very hard to find these days I changed the recipe to use 100% all purpose flour with the option below to include whole wheat pastry flour if available.
Did the Biscotti turn out as well with the all purpose flour as with the whole wheat pastry flour?
I turns out great with all purpose flour.
Hi, Jenny! I just want to let you know that you have been such an inspiration for me during this Covid19 pandemic. I have never been so hooked on learning new recipes until I found you online! Your recipes are ALL fabulous, fool proof and delicious! Thanks for keeping me busy while waiting to go back to work. You rock!
I am a senior who loves to cook and bake and paint, bike, garden. I have been watching you since your talk show. You seem to enjoy what you do and I really appreciate someone like myself, who sees the humour in life. Also you are just so cute and funny. I am so glad I came across your site.
Hi Jenny,
After beating the wet ingredients for 5 minutes it was slightly thickened, not thick. I was concerned I may have over beaten the mixture so didn’t go past the 5 minutes. Could it be a difference in mixers and I should have continued to beat? I have a Sunbeam Mixmaster and used 2 regular beaters, not a paddle.
Thank you
Jenny: I would love to be able to cook and bake. However, I am not great at either even though I do try. YOU are fabulous and I spend my Sundays going through your videos and laugh alot—you are not only a great cook, BUT you
are sooo funny!—THANKS
Jenny love your recipes, you make them sound so easy. Please if you could let us know the ingredients measured in grams as well would be easier. ?Thanks.
The best I can offer is my Metric Conversion Chart:https://www.jennycancook.com/category/metric-conversion-chart/
Thanks for your videos I learn something every time.
OMG! I use to watch your talk show! And I liked you then..I just found you here on Jenny can cook..I’ve made your chocolate cake and the meat loaf last night..who says you can’t teach an old dog new tricks? I feel like a child given a treat! Give me more please. any ideas for taking along when you go camping? Just bought an R-Pod and the hubby and I are going to give this camping thing a whirl.
Wow finally a biscotti recipe that I tried that actually works!! Delish. Filled the kitchen with wonderful smells and was much loved by all who tried them.
Thank you Jenny, for your unstinting enthusiasm and joy for sharing your no-nonsense approach.
This month you have got me baking bread and rolls for the first time ever, all excellent and a great success!
Hello Jenny,
I want to make the double chocolate biscotti. the video says to turn off the oven and let say for 20 mins or so but the text recipe says to put back in the oven 20-30 mins. which is it? oven on or oven off?
Either way works. Everyone’s oven is different so I changed the recipe. This way if anyone slices them thicker and needs to leave them in a little longer, they will not burn. When I change or improve a recipe I always note it in the blog under “Recipe Changes/Fixes.” (It’s not possible to alter a video that’s already posted – I wish I could!)
Do I have to use pastry flour? Do you mean 1/4 cup cocoa powder? Your recipes look & sound so yummy + I like your humor. Thanks
Hi Cathy, yes the correct measurement is 1/4 cup cocoa powder.
I’ve replaced pastry flour with whatever flour I was using and the results are great.
I’ve made this recipe many times without pastry flour and it’s wonderful.
Really worth toasting the almonds.
I’m glad you asked so I clarified the recipe to indicate it is cocoa powder. The whole wheat pastry flour is just to add some fiber but you can replace it with 1/2 cup of all purpose flour.
I have been baking biscotti forever, the flipping for 2nd baking is getting to be a chore as I age, more work, thank you so much for your solution to that, I did forget to turn oven off and baked for 14 minutes on rack, i reread recipe again, will turn off oven the next time, such a time saver, many thanks, love your recipes, I have a special folder labeled Jenny can cook included with every recipe I print out❤️
My 13-year old daughter asked to bake these during summer break after watching your video. She can’t wait to dunk a biscotti in her hot tea. 🙂
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 !
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.
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 ?. I had 2 of my friends try it and they both asked me for the recipe. Thanks Jenny, love all your recipes.
This recipe is great as well as all the others , I’ll make it soon , thanks Jenny ??
I have never made biscotti. and now a double choc. 🙂 I will make this one for sure, soon! Thanks for posting it Jenny.
Me encantan todas tus recetas, son maravillosas!!!
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?
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.
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.
you can make vegan eggs with flax seeds. grind flax seeds into flax flour (i use coffee grinder). 1 tbsp flax flour, add 3 tbsp water. let sit for about 15-20 minutes (or overnight in fridge if you plan ahead) and use in place of eggs. will have a gel like consistency when it’s ready.
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
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.
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?
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).
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
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.
Jenny if this cracks maybe this will be good for chocolate crinkles as well? Been looking for a good recipe! Thanks!
This recipe would be too dry for chocolate crinkles but I they are beautiful cookies to make.