Chocolate Almond Biscotti

Chocolate Almond Biscotti

In this recipe:

based on 70 reviews
This Looks YUMMY!
1
40 min.
prep
164 min.
total
30 cookies (2 1/2 dozen)

Bake these nut- and chocolate-studded biscuits twice to make them crunchy enough for dunking in your favorite hot drink. These Chocolate Almond Biscotti make great gifts and ship beautifully for those long-distance friends.

Ingredients

  • 2 cups (12-oz. pkg.) NESTLÉ® TOLL HOUSE® Semi-Sweet Chocolate Morsels, divided
  • 2 cups all-purpose flour
  • 1/4 cup NESTLÉ® TOLL HOUSE® Baking Cocoa
  • 1 1/2 teaspoons baking powder
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 cup granulated sugar
  • 1/2 cup packed brown sugar
  • 1/4 cup (1/2 stick) butter or margarine, softened
  • 1/2 teaspoon vanilla extract
  • 1/2 teaspoon almond extract
  • 3 large eggs
  • 1 cup slivered almonds, toasted
  • 2 tablespoons vegetable shortening
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PREHEAT oven to 325° F. Grease 1 large or 2 small baking sheet(s).

MICROWAVE 1 cup morsels in small, uncovered, microwave-safe bowl on HIGH (100%) power for 1 minute; STIR. The morsels may retain some of their original shape. If necessary, microwave at additional 10- to 15-second intervals, stirring just until smooth. Cool to room temperature.

COMBINE flour, cocoa, baking powder, baking soda and salt in medium bowl. Beat granulated sugar, brown sugar, butter, vanilla extract and almond extract until crumbly. Add eggs one at a time, beating well after each addition. Beat in melted chocolate. Gradually beat in flour mixture. Stir in nuts. Refrigerate for 15 minutes or until firm.

SHAPE dough with floured hands into two 9 x 3-inch logs on prepared baking sheet(s).

BAKE for 40 to 50 minutes or until wooden pick inserted in center of each log comes out clean. Cool on baking sheets for 15 minutes. Slide logs onto cutting board and cut diagonally into 3/4-inch slices. Return to baking sheet(s) cut side down. Bake turning biscotti over halfway through, for 20 minutes or until dry. Remove to wire racks to cool completely.

LINE baking sheet(s) with waxed paper.

DIP biscotti halfway into Chocolate Coating; shake off excess. Place on prepared baking sheet(s). Refrigerate for 10 minutes or until chocolate is set. Store in airtight containers in cool place or in refrigerator.

FOR CHOCOLATE COATING:
MICROWAVE
remaining 1 cup morsels and 2 tablespoons vegetable shortening in medium, uncovered, microwave-safe bowl on HIGH (100%) power for 1 minute; STIR. The morsels may retain some of their original shape. If necessary, microwave at 10- to 15-second intervals, stirring just until smooth.

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Okey Dokey

Talk about putting a new spin on the old. What an ingenious way to turn an old recipe to new. The kids will love it and so will you.

- Antoinette Woodley from NORFOLK, VA

Chocolate Almond Biscotti

Better make a double batch because they disappear as fast as you make them. Really simple to make. The only problem is "you can't eat just one".

- RUTH WHITEHEAD from Ocala, FL

Chocolate Almond Biscotti

Delicious! Relatively easy to make. I eliminated the almonds and they were great - a big hit at my Christmas Cookie Swap. I use a silicone mat for easier removal.

- Stephanie Fiorentino from Batavia, NY

Easy and Delicious!

This is a great recipe that makes delicious biscotti! You can do so much with whatever you feel like drizzling over the top of these - it's great no matter what you top it with!!! It's also extremely good dipped in hot chocolate...YUM!!

- TAMMY Freed from Manteca, CA

Who would have thought!

Who would have thought something so easy could be so good! I love this biscotti recipe! My husband and I moved from Washington state about 8 years age and we have not found a lot of Biscotti's in Oklahoma. When I found this recipe thought I would give it a try to see how easy it would be. Easy and delicious! Dip one end in white chocolate chips melted and the other in melted Andes candies chips melted, WOW! What a treat! Next time I will dip them in either peanut butter chips or health bar chips! Can't wait to try it!

- Billie Culp from BROKEN ARROW, OK

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Nutrition Facts

Serving Size: 1/30 of Recipe

Servings Per Recipe: 30

  • Amount Per Serving
  • Calories: 180
  • Calories from Fat: 80
  • Total Fat: 8g (13% of DV)
  • Saturated Fat: 3.5g (17% of DV)
  • Cholesterol: 25mg (8% of DV)
  • Sodium: 75mg (3% of DV)
  • Carbohydrates: 22g (7% of DV)
  • Dietary Fiber: 1g (6% of DV)
  • Sugars: 13g
  • Protein: 3g
  • Vitamin A: 2% of DV
  • Vitamin C: 0% of DV
  • Calcium: 4% of DV
  • Iron: 4% of DV

*Percent Daily Values are based on a 2,000 calorie diet.

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