Chocolate Almond Biscotti

These biscotti pack chocolate two ways: cocoa powder in the dough for deep color and flavor, plus chocolate chips scattered throughout for melty pockets in every bite. Toasted whole almonds add crunch that holds up even after the second bake.

The dough uses both whole eggs and extra egg whites, which gives the biscotti structure without excess fat. That’s how traditional biscotti stay crisp for weeks instead of going stale. Shape the dough into logs, bake until golden, cool briefly, then slice on the bias and bake again until toasted through.

That 15-minute cooling window between bakes is important. Cut too soon and the logs crumble. Wait too long and they harden before you can get a clean slice.

Chef Tips

• Flour your hands and work surface generously when shaping the logs. This dough is sticky from the cocoa and egg whites.
• Cut on a diagonal (bias cut) for longer cookies with more surface area for dunking.
• Toss the almonds and chocolate chips together before adding to the batter. This prevents the chips from sinking to the bottom.
• Store in an airtight container at room temperature. Biscotti actually improve over a day or two as the flavors meld.

Variations

• Espresso biscotti: Add a tablespoon of instant espresso powder to the dry ingredients for a mocha twist.
• Orange almond: Stir in a tablespoon of grated orange zest with the eggs for a citrus-chocolate combination.