dark chocolate almond biscotti

This dark chocolate almond biscotti is made with coconut sugar and whole wheat flour and it’s absolutely delicious!
bis·cot·ti {biˈskädē/}: a delicious Italian cookie that is twice baked and perfectly dunkable!

It took me about 10 bakes to perfect this healthy “twice-baked” cookie recipe! Batch number 5 of my almond biscotti finally turned out the way I had hoped! Lightly sweetened with coconut sugar, packed with nutritious fiber from the whole wheat flour, and perfect for dunking into a steaming cup of coffee [or ice cold almond milk-they way my husband prefers!]

My search for the perfect homemade biscotti lead me down the healthy path – where my recipe creations often guide me. Swapping out white sugar for less processed coconut sugar gave me a more nutritious cookie with the added benefit of caramel notes. I also used whole wheat flour in place of heavily processed white flour to amp up the fiber and to bring extra nuttiness to the flavor party. My original swaps lead to a heavy, not-sweet-enough biscotti that was nothing to write home about. After a couple iterations I found that increasing the vanilla and almond extract in the recipe gave me the sweetness I desired without adding more sugar. I also separated the eggs and whipped the egg whites separately to give the cookie more lift. The final tweak was to increase the baking powder. Even adding just 1/2 tsp more baking powder made my biscotti lighter and produced the coveted crack on the top of the cookie after the first bake.

I also decided to introduce the chocolate in 2 ways:

  • dark chocolate chunks distributed throughout the cookie
  • the cookies made sans chocolate then dipped into a pool of melted chocolate to finish 

The choice is yours and either way is perfectly delicious!

I will definitely be making this recipe for years to come and I hope you give it a try as well! Leave me a comment below if you bake my biscotti or if you have any recipe  questions!

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dark chocolate almond biscotti

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  • Author: Sep Campos


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


  • 1/2 C almond meal
  • 1 3/4 C whole wheat flour
  • 2 1/2 tsp baking powder
  • 1/2 tsp salt
  • 2 eggs (separated with the yolks and the whites in separate bowls)
  • 1 C coconut sugar
  • 2 tsp almond extract
  • 1 tsp vanilla extract
  • 4 Tbsp butter (melted and cooled)
  • zest of 1 orange
  • zest of 1 lemon
  • 1/3 C chopped raw almonds

For the chocolate

  • To add to the batter-4 oz chopped dark chocolate (I prefer 70% cocoa for this recipe)
  • To melt for biscotti dipping-8 oz chopped dark chocolate (melted over a double boiler)


  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


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