Name: Chocolate Almond Biscotti Recipe
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Cuisine: Italian
Ingredients: 1 flax egg (equivalent to 1 large egg beaten); 3 tbsp drippy almond butter (48 g) (can substitute other drippy nut or seed butters); 1/4 cup sugar (48 g); 1/2 tsp vanilla extract; 1 tsp coconut oil (5 g); 1 cup + 2 tbsp flour (135 g); 1 tsp baking powder; 1/4 cup almonds (30 g) (can substitute other nuts); 1/2 cup chocolate chips (90 g)

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Introduction

These Chocolate Almond Biscotti are crisp, nutty, and perfectly sweetened with a touch of chocolate. They make a delightful treat for coffee breaks or afternoon snacks. Plus, they’re easy to customize with your favorite nuts and chocolate.

Seven almond biscotti pieces are placed in two diagonal rows on a light brown parchment paper over a white marbled surface. Each biscotti is partially dipped in smooth dark chocolate on one end, contrasting with the golden brown crunchy cookie texture studded with whole almonds visible inside. A few scattered almond slices are around the biscotti, adding a delicate touch. The background remains softly out of focus, highlighting the biscotti texture and chocolate shine. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 flax egg (or 1 large egg, beaten)
3 tbsp drippy almond butter (48 g; substitute other drippy nut or seed butters)

1/4 cup sugar (48 g)
1/2 tsp vanilla extract

1 cup + 2 tbsp flour (135 g)
1 tsp baking powder

1/4 cup almonds (30 g; substitute other nuts)
1/2 cup chocolate chips (90 g)
1 tsp coconut oil (5 g)

Instructions

Step 1: Preheat your oven to 375°F and line a cookie sheet with parchment paper.
Step 2: In a medium bowl, mix the flax with water and let it thicken for about 10 minutes.
Step 3: Add almond butter, sugar, and vanilla extract to the bowl, stirring until well blended.

Step 4: Add most of the flour. Make a well in the center, add baking powder (and an optional pinch of salt), then stir the baking powder into the flour before mixing everything together.
Step 5: Stir until a heavy dough forms. If sticky, add more flour one tablespoon at a time. Fold in the almonds.
Step 6: Shape the dough into a long roll on a lightly floured surface if needed, and place it on the cookie sheet.

Step 7: Press the roll down to about 1/2 inch thick.
Step 8: Bake for 20-25 minutes until golden brown. Let the baked roll cool for a few minutes.
Step 9: Slice the roll into 16 pieces and place the slices cut side up back on the cookie sheet. Bake for another 5-10 minutes until toasted.

Step 10: Let the biscotti cool completely while melting together the chocolate chips and coconut oil.
Step 11: Dip each biscotti in the melted chocolate to cover with about 1 teaspoon each. Place them back on the parchment. Refrigerate to set the chocolate and enjoy!

Tips & Variations

Use your favorite nuts like pecans or walnuts instead of almonds for a different flavor.

For a dairy-free option, ensure your chocolate chips are vegan.
If the dough is too crumbly, add a teaspoon of water or almond milk to help it come together.

Storage

Store biscotti in an airtight container at room temperature for up to two weeks. For longer storage, keep them in the refrigerator. Reheat briefly in a warm oven to refresh crispness if desired.

How to Serve

The image shows a neat arrangement of almond biscotti on a white marbled surface. There are two rows of biscotti: the left row features plain biscotti in golden brown with visible almond pieces inside, some whole and some sliced. The right row displays biscotti dipped halfway in smooth, dark chocolate, creating a contrast with the golden biscuit part, also showing almonds embedded inside. A wooden bowl filled with sliced almonds is placed at the top left corner, and a woman's hand is picking up one chocolate-dipped biscotti from the top right. Loose almond slices are scattered lightly around the biscotti for a natural touch. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a regular egg instead of a flax egg?

Yes, one large beaten egg can be used as a direct substitute for the flax egg in this recipe.

How do I prevent the biscotti from becoming too hard?

Bake just until golden and avoid overbaking during the second bake. Storing them properly in an airtight container will also help maintain a good crisp without getting too tough.