Quick and Easy Chocolate Almond Biscotti

Biscotti Made with Melted Butter

chocolate almond biscotti

Years ago I came across a biscotti recipe from Gourmet that used melted butter. I had never seen that before, and being pressed for time, I tried it and loved the ease of preparation and the result. These are my version and I think they are more of a cross between a softer Mandelbrot and a true biscotti, which often have little or no fat. They are crisp but not too hard. Great for dunking or nibbling on their own.

I recommend actual chocolate covered almonds, but if you like you could use half whole almonds (lightly toasted) and half chocolate chunks or chips. For the biscotti pictured I used some chocolate covered almonds and some chocolate covered dried cherries!

Quick and Easy Chocolate Almond Biscotti
Makes: Makes about 30 to 35 biscotti
  • 2¾ cups all-purpose flour
  • 1½ teaspoons baking powder
  • ¼ teaspoon salt
  • 1 cup sugar
  • ½ cup (1 stick) unsalted butter, melted
  • 3 large eggs, at room temperature
  • 2 teaspoons pure almond extract
  • 1 teaspoon pure vanilla extract
  • 1 cup chocolate covered almonds with skin, coarsely chopped
  1. Line two baking sheets with parchment paper; set aside.
  2. Whisk together the flour, baking powder and salt in a bowl; set aside. In a separate larger bowl whisk together the sugar, butter, eggs and extracts. Stir in the dry mixture, then stir in the chopped nuts. The dough will be sticky. Dampen your hands and form two logs, evenly spaced apart, on one of the prepared sheet. Each log should be about 13-inches long and 2¼-inches wide.
  3. Chill for about 30 minutes or until firm. Position rack in middle of oven. Preheat oven to 350°F.
  4. Bake about 30 to 35 minutes or until just beginning to turn light golden brown. They should be dry to the touch. Cool pan on rack for 5 minutes, then carefully transfer logs to work surface and cut into ¾-inch slices with a serrated knife.
  5. Arrange biscotti cut side down on the two baking sheets and bake for about 8 to 10 minutes, flip them all over to their other flat side and bake for about 8 to 10 minutes more, or until light golden brown. Cool pan on rack.

Bakepedia Tips

  • Feel free to use 1 cup of anything that you might like in the biscotti other than what the chocolate covered almonds such as pistachios, a mix of hazelnuts and dried cherries, even macadamia nuts. I still always use the almond extract with whatever nut I add.
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