Chef Chuck's Chocolate Almond Biscotti

Biscotti Cioccolato e Mandorle

A different twist with a chocolate biscotti and an almond biscotti combined. The best of both worlds with these twice baked delights.


Black and White Biscotti

Almond Biscotti
2/3 cup whole almonds
1/2 cup butter, softened
3/4 cup sugar
1/2 teaspoon almond extract
1 teaspoon vanilla
2 eggs
2 cups flour plus 2 tablespoons
1/4 teaspoon baking powder
1/4 teaspoon salt


Bake nuts 8-10 minutes at 350 degrees, cool and chop, set aside. In a mixer cream butter and sugar till light and fluffy, about 2 minutes. Add eggs one at a time, vanilla, almond extract, flour, baking powder, salt and nuts. Wrap in plastic wrap and make the chocolate biscotti.


Chocolate Biscotti
2 cups flour
1/2 cup cocoa powder
3/4 teaspoon baking soda
1/2 teaspoon baking powder
1/4 teaspoon salt
6 tablespoons butter
1 cup sugar
2 eggs beaten
1 teaspoon vanilla
1/2 cup walnuts chopped
3/4 cup chocolate chips
2 tablespoons melted chocolate


Preheat oven 350 degrees.
Sift together flour, cocoa powder, baking soda and baking powder set aside. Cream together in mixer butter and sugar on high for 2 minutes. Add eggs and vanilla and mix on high 2 more minutes. Set mixer on low and add flour mixture till combined. Stir in nuts, chocolate chips and melted chocolate. On a baking pan lined with parchment paper, divide dough into four equal parts. Spread one section to about 12 inches by 5 inches. Then take half of the almond biscotti and spread that on top of chocolate. Repeat with remaining dough. Bake at 350 degrees for 25 minutes let set on baking pan 5 minutes. Carefully remove using a spatula to a rack. Cool 10 minutes then place on board and cut 1 inch cookies, place back on baking pan and bake an additional 10 minutes.