March 5, 2021

Almond Chocolate Chip Biscotti with Chocolate Drizzle

Almond Chocolate Chip Biscotti with Chocolate Drizzle is one of our favorite cookies. Not only are these cookies delicious, but they require less than thirty minutes of preparation time. That means, that you can have yummy, nutty, chocolatey cookies whenever you want! I start my biscotti by toasting my almonds in the oven. Next, I make the biscotti batter. Then, I shape the dough into loaves and bake them in the oven. Next, I slice the loaves into slices and let them cool. Finally, I drizzle the biscotti with melted chocolate.

The Equipment I Used

A Food Scale- For perfect baking results, please weigh your flour and sugar.
A Sifter- To avoid acidic cookies, be sure and sift together your dry ingredients.
An Electric Mixer- You could just mix this batter with a wooden spoon, but using a mixer makes the task easier.
A Baking Sheet- Use a large baking sheet, lined with parchment, to bake your cookies.

The Ingredients Needed for Almond Chocolate Chip Biscotti with Chocolate Drizzle

Almonds- Use whole, unskinned, unroasted almonds for this recipe.
Flour- Use all purpose flour. I like King Arthur flour.
Butter- Make sure your butter is soft, but not melted.
Extracts- Use almond and vanilla extracts.
Vegetable Shortening- I like Crisco.
Chocolate Chips- I used Nestle morsels for this recipe.

How I Made my Cookies

First, I toasted my almonds. Be sure and only toast them for five minutes.
Next, I made my dough. The butter and sugar need to be well creamed together.
Then, I formed the dough into four little loaves. They do expand in the oven, so only make them about three inches wide, and an inch high.
Next, I slice the loaves into three quarter inch wide slices.
Finally, I drizzle the biscotti with chocolate.

One of the things I love about these Almond Chocolate Chip Biscotti with Chocolate Drizzle is that they’re not overly hard. But, instead they have a very nice cakey texture, that we all really love.

Almond Chocolate Chip Biscotti with Chocolate Drizzle

Biscotti filled with almonds and chocolate chips and drizzled with chocolate.

Print Recipe Pin Recipe

Prep Time 20

Cook Time 30

Total Time 50

Course Dessert

Cuisine Italian

Servings cookies

Calories 150 kcal

Ingredients

½ cup unskinned almonds, chopped
3 cups all purpose flour(360g)
1 tsp. salt
1 tsp. baking powder
8 tbsp. unsalted butter, softened
1 cup granulated sugar (200g)
3 large eggs
1 tsp. each almond extract and vanilla extract
½ cup semisweet chocolate chips

For the Chocolate Drizzle:

½ cup semisweet chocolate chips
1 tsp. vegetable shortening

Instructions

Begin by roasting the almonds: Preheat the oven to 350 degrees and roast the almonds on a baking sheet for five minutes. Remove to a plate to cool.
In a bowl, sift together the flour, baking powder, and salt. Set aside.
In the bowl of an electric mixer, cream the butter and sugar together until just combined. Add the eggs and the extracts and beat until well combined. Then, add the sifted dry ingredients and beat until no streaks of flour remain. Stir in the almonds and chocolate chips.
Line a baking sheet with parchment paper. Use a cool sheet, not the one you baked the almonds on. Divide the dough into four balls, and then shape them on the baking sheet into four loaves, about three inches wide and an inch high. Bake for thirty minutes.
Slice the loaves into slices, about ¾ of an inch thick. Let them cool completely on a wire rack.
For the Chocolate Drizzle: Place the chips and shortening in a small bowl and microwave for twenty seconds. Stir. Repeat until the chocolate is melted and smooth. Drizzle the cookies with the warm chocolate, using a spoon. Let the cookies sit until chocolate hardens.