dark chocolate almond biscotti

bis·cot·ti {biˈskädē/}: a delicious Italian cookie that is twice baked and perfectly dunkable!


For the chocolate


  1. Adjust an oven rack to the middle position in the oven and preheat the oven to 325 degrees farenheit
  2. Line a cookie sheet with parchment paper and set aside
  3. In a large bowl, combine the almond meal, flour, baking powder, and salt. Set the bowl aside.
  4. Crack the eggs to separate the yolks and place the whites in a clean bowl
  5. Whip the egg whites with a whisk or a stand mixer [an electric hand mixer will work as well] until stiff white peaks form. Set the egg whites aside
  6. In a separate bowl, combine the egg yolks, coconut sugar, almond extract, vanilla extract, orange zest, and lemon zest. Mix until the wet ingredients are fully combined.
  7. Gently fold half of the egg whites into the sugar+egg yolk mixture with a rubber spatula until only a few white streaks remain
  8. Fold the rest of the egg whites into the sugar mixture until only a few white streaks remain
  9. Gently sprinkle a third of the flour mixture over the egg mixture and fold until just combined
  10. Fold half of the remaining flour mixture into the batter and fold until just combined
  11. Add the rest of the flour, the chopped almonds, and the chopped chocolate (if you’re not dipping the biscotti in melted chocolate instead)
  12. Fold the batter with a rubber spatula and turn out the stiff batter onto the prepared cookie sheet (there will be some flour that is not fully incorporated yet)
  13. With clean hands, gently mold the batter together until the flour is thoroughly combined – do not over-mix, it is better to have some unincorporated flour than to develop too much gluten which will make the cookie tough
  14. Shape the dough into a long log on the baking sheet
  15. Place the biscotti in the oven and bake for 20minutes (rotating the pan in the oven halfway during the baking process)
  16. Remove the biscotti from the oven and let it cool on the counter for 15-20minutes (until it is cool enough to handle and cut)
  17. Use a serrated knife to cut the biscotti crosswise (on a slight angle) into 1/2 inch slices
  18. Place a wire rack on top of the cookie sheet and gently place the biscotti on the wire rack
  19. Place the biscotti back in the oven for it’s second bake
  20. Bake the biscotti for 30minutes (flip slices halfway through the baking process)
  21. Biscotti should be golden brown and crisp on both sides
  22. Let the cookies cool to room temperature before serving
  23. To store the biscotti, line an airtight container with a paper towel and cover. You can store the biscotti in the fridge or at room temperature for a couple weeks (they never make it that long in our house)

To dip the biscotti

  1. Let the cookies cool completely (at least 30minutes)
  2. Finely chop the dark chocolate and melt over a double boiler (in a heat proof bowl placed on top of a small pot of simmer water)
  3. Dip the flat side of the biscotti into the melted chocolate – one at a time and place on parchment paper to cool
  4. Once the chocolate hardens it is ready to serve