EnJOY this easy-to-make Chocolate Almond Biscotti and satisfy those chocolate cravings during the cold Autumn and Winter months. Dunked in your favorite hot drink, there is no better way to snuggle up in those quiet cozy moments than with this crispy chocolate almond cookie. Your friends and family will be begging you to share.
Tut Tut it Looks Like Fall
You know those hot days of summer when you hide out in the air conditioning just waiting for the first sign of Fall? I rejoice at the first leaf on the ground or cool rain. I love all seasons, but Autumn is my favorite. Maybe because I love cold and cozy best. Summer just gets the best of me in this Tennessee heat. The first overcast, cool day, I am ready to pack up all the summer clothes and get out the velvet pumpkins to welcome in the fall. This impatient gesture usually results in unpacking all the summer clothes and swim suits just three days later. I can’t wait to get out the candles and resume my Sunday tradition of baking homemade Chocolate Almond Biscotti. I wait until at least Labor Day. Labor Day was cooler up north. It is still smok’n down here. I guess I will have to adjust my seasonal calendar a bit.
What I Love About This Recipe
There is nothing that says cozy to me more than a cool early morning with the fog drenched over the surrounding hills, the fireplace on in the wee hours of the morning, and my mug of Vanilla Rooibos tea, Crio Bru, or hot chocolate and a crispy chocolate almond biscotti. It is my “me-time” Hygge treat. Now this is not a cookie that you want to pick up and bite into, unless you are okay with possibly chipping a tooth. They are meant to be dunked. What I love about Biscotti is that they are the perfect take-along treat, you don’t have to worry about them going stale or crumbling, and they look so beautiful presented as a gift in a clasp jar.
Chocolate Almond Biscotti Sunday Ritual
I have a ritual every Sunday after our midday dinner is served and all the dishes are cleaned up: I make my biscotti for the week. The kitchen is quiet and the soundtrack to Pride and Prejudice or Poldark plays in the background. I also love when the kids show up after the first bake to claim their end pieces. It is just a ritual everyone looks forward to. Even my neighbors wait patiently for September to arrive, so I can leave them little treats wrapped in waxed paper and twine in their mailbox. Biscotti is typically an adult cookie. I only share when I am having a special time with one of the kids. They feel special, and it gives them something to look forward to when they get older and can carry on their own biscotti tradition.
Ingredients are the stars of any recipe. When you use high-quality ingredients, there is a noticeable difference in the taste of the final product. So don’t skimp here. I have swapped out many different kinds of chocolate chips and by far my favorite are the Ghirardelli 60% cacao chocolate chips. They are a bit bigger, melt beautifully, and have the perfect balance of sweet and bitter.
Whenever possible, use farm fresh, free-range, organic eggs. When chickens are allowed to free range and eat bugs and grass all day, their yolks are a beautiful yellow-orange that gives any recipe a beautiful color, not to mention healthier package.
I have tried substituting whole sugars like Succanant or even date sugar in this recipe. I am always about making things healthier, but they just don’t seem to turn out. They absorb too much moisture and don’t have that perfect crispy crunch biscotti are known for. It’s okay to use white sugar every once in a while. I give you permission.
I also use Einkorn all-purpose flour as my go-to flour, but you can substitute your own all-purpose flour. Einkorn flour is just healthier and better for those who have gluten issues. Einkorn is an ancient grain that has not been tampered with.
Don’t Let the “Bake Three Times” Turn You Away
Don’t Let the “bake three times” turn you away. This is not a hard recipe, but it does take a bit of time for a cookie. It is so worth it. This is why I make biscotti as a Sunday ritual. The baking process is part of the experience. We don’t take too many opportunities anymore to do things slowly and thoughtfully. The slow process allows for gratitude for each little detail.
Obviously chocolate almond biscotti is a big deal in our home, so I keep stock of all the ingredients. I always have soaked and dehydrated almonds on hand in the freezer for everything from granola to yogurt toppings and of course my favorite hot fudge sundae topping sprinkled over warm hot fudge sauce. But if you don’t have dehydrated almonds you can easily prepare this recipe using toasted almonds in the oven on 350 degrees F for 8-10 minutes on a parchment lined cookie sheet. Once they are cooled, chop them (not too finely). Set them aside along with the chocolate chips. This will be folded in last.
While the almonds are toasting, you can mix your eggs and sugar for 5 minutes with either a hand mixer or KitchenAid mixer fitted with the paddle attachment. Add the vanilla. In a separate bowl combine the flour, baking powder, and salt. Add to the egg mixture and incorporate. Finally add in your chocolate chips and almonds.
Prepare a cookie sheet with parchment paper and dust with flour. Using a rubber scraper, scrape out the dough and place on cookie sheet in a 12″x4″ rectangle. Dust your fingers with flour when smoothing it out. The dough is sticky. Bake for 25 minutes until firm but not hard.
Let cool for 10-15 minutes and turn down the oven to 325 degrees F. You don’t want to cut into them until they are cool or you will have a chocolaty crumbly mess. When cool, slice into 3/4 inch slices- cutting off the ends and sharing with little helpers (or snagging them yourself). Place cut side down and bake for 8-10 minutes. Flip and bake the other side for another 8-10 minutes. Let cool completely before adding them to an airtight container. I prefer a beautiful jar with a clasp lid so I can display them at my tea station. EnJOY!
- 2/3 cup organic white sugar (I have tried using healthier versions of sugar but they retain too much moisture and don't get that crisp that keeps.)
- 2 large eggs
- 1 tsp pure vanilla
- 1 tsp baking powder
- 1/4 tsp salt
- 1 3/4 cups all-purpose flour (I use Einkorn flour)
- 2/3 cup Ghirardelli 60% cacao chocolate chips (these really are the best chocolate chips for this recipe)
- 3/4 cups toasted or dehydrated almonds, chopped
- Preheat oven to 350 degrees F.
- Prepare your almonds. I always have soaked and dehyrated almonds in my freezer ready to go for any recipe. They have a roasted, crispy texture, and are similar to a toasted flavor from the oven. If you are not using dehydrated almonds, then place your almonds on a parchment lined baking sheet and bake for 8-10 minutes until lightly browned. Let cool and then chop.
- While the almonds are in the oven, using a hand mixer or KitchenAid, fitted with the paddle attachment, beat together the sugar and eggs on high speed for about 5-10 minutes until the mixture is pale and fluffy. Turn off machine and add in vanilla. Take this time to scrape down the sides.
- In a separate bowl mix together your flour, baking powder, and salt. Add to the egg/sugar mixture and mix.
- Fold in the chocolate chips and chopped almonds.
- Transfer the batter to a floured cookie sheet and form into a 12x4 inch rectangle. Flour your hands because the mixture is sticky.
- Bake in the oven on 350 degrees for 25 minutes, until firm.
- Remove from the oven and cool and let rest for 10 minutes.
- Reduce the heat to 325 F degrees.
- When cooled, cut into 3/4 inch slices, reserving the end pieces for little helpers.
- Place biscotti cut side down on the cookie sheet and bake for 8-10 minutes. Turn the slices over and bake the other side for 8-10 minutes, until golden brown.
- Remove from the oven and let cool completely before storing them in an airtight container. I dispaly them on my counter in a glass container with a hinge clasp. It makes a beautiful display at my tea station.