Quick Recipe Version (TL;DR)
Quick Ingredients
- 1 1/4 cups (175 g) whole raw almonds
- 2 3/4 cups (345 g) all-purpose flour
- 1 1/2 tsp baking powder
- 1/2 tsp kosher salt
- 4 tbsp (57 g) unsalted butter, softened
- 3/4 cup (150 g) granulated sugar
- 1/4 cup (50 g) light brown sugar
- 2 large eggs + 1 large egg yolk
- 2 tsp vanilla extract; 1/2 tsp almond extract
- 1 1/4 cups (200 g) dark chocolate (60–70%), chopped
- 1 tsp orange zest (optional)
- 1 tbsp coarse sugar, for topping (optional)
Do This
- 1. Heat oven to 350°F (175°C). Toast almonds on a parchment-lined sheet, 8–10 min; cool and roughly chop.
- 2. Whisk flour, baking powder, and salt. Cream butter with sugars 2–3 min; beat in eggs, yolk, vanilla, almond extract, and zest.
- 3. Mix dry into wet just until no dry spots remain. Fold in almonds and chocolate; dough will be sticky.
- 4. Divide and shape two logs (12 x 2.5 in / 30 x 6.5 cm), about 3/4 in (2 cm) high. Sprinkle coarse sugar.
- 5. Bake at 350°F for 25–28 min until set and lightly golden. Cool 10 min; reduce oven to 300°F (150°C).
- 6. Slice logs diagonally 1/2 in (12 mm) thick. Lay cut-side up; bake 10–12 min per side (20–24 min total) until dry and crisp.
- 7. Cool completely on racks before storing.
Why You’ll Love This Recipe
- Classic twice-baked crunch that holds up beautifully to coffee, hot chocolate, or mulled wine.
- Balanced sweetness with toasty almonds and bittersweet dark chocolate in every bite.
- Long shelf life—stays crisp for up to two weeks, making it perfect for gifting.
- Simple pantry ingredients and a forgiving dough that’s easy to shape and slice.
Grocery List
- Produce: 1 orange (for zest, optional)
- Dairy: Unsalted butter; Eggs
- Pantry: All-purpose flour; Baking powder; Kosher salt; Granulated sugar; Light brown sugar; Vanilla extract; Almond extract; Whole raw almonds; Dark chocolate (60–70%); Coarse/sparkling sugar (optional); Parchment paper
Full Ingredients
Dry Ingredients
- 2 3/4 cups (345 g) all-purpose flour
- 1 1/2 teaspoons (6 g) baking powder
- 1/2 teaspoon kosher salt
Wet Ingredients
- 4 tablespoons (57 g) unsalted butter, softened
- 3/4 cup (150 g) granulated sugar
- 1/4 cup (50 g) light brown sugar, packed
- 2 large eggs, at room temperature
- 1 large egg yolk
- 2 teaspoons (10 ml) vanilla extract
- 1/2 teaspoon (2 ml) almond extract
- 1 teaspoon finely grated orange zest (optional)
Mix-Ins
- 1 1/4 cups (175 g) whole raw almonds, toasted and roughly chopped
- 1 1/4 cups (200 g) dark chocolate (60–70%), chopped into small chunks
Optional Finish
- 1 tablespoon coarse or sparkling sugar for sprinkling
- 2 ounces (55 g) dark chocolate, melted for drizzling or dipping (optional)
Step-by-Step Instructions
Step 1: Toast the almonds
Heat the oven to 350°F (175°C). Spread the almonds on a parchment-lined baking sheet and toast for 8–10 minutes, until fragrant and lightly darkened. Cool completely, then roughly chop (leave some larger pieces for great crunch).
Step 2: Prep the pan and whisk the dry ingredients
Line a large baking sheet with parchment. In a medium bowl, whisk together the flour, baking powder, and salt until evenly combined; set aside.
Step 3: Cream butter and sugars
In a large bowl (stand mixer with paddle or hand mixer), beat the softened butter, granulated sugar, and brown sugar on medium speed until slightly fluffy and evenly combined, 2–3 minutes. Scrape the bowl.
Step 4: Add eggs and flavorings
Beat in the eggs and yolk one at a time, mixing for 30 seconds after each addition. Beat in the vanilla extract, almond extract, and orange zest (if using). The mixture may look silky and a little loose—that’s perfect.
Step 5: Make the dough and fold in mix-ins
Add the dry ingredients to the wet and mix on low just until no dry streaks remain. Switch to a spatula and fold in the chopped almonds and dark chocolate. The dough will be sticky but workable.
Step 6: Shape the logs
Scrape the dough onto the prepared sheet and divide in half. Lightly flour your hands or dampen them with water. Shape two logs, each about 12 x 2.5 inches (30 x 6.5 cm) and 3/4 inch (2 cm) high. Leave at least 3 inches (8 cm) between logs. Sprinkle with coarse sugar if using.
Step 7: First bake
Bake at 350°F (175°C) for 25–28 minutes, rotating the pan once halfway, until the logs are lightly golden and set to the touch. Transfer the sheet to a rack and cool for 10 minutes. Reduce the oven temperature to 300°F (150°C).
Step 8: Slice and second bake to crisp
Using a wide spatula, transfer one warm log to a cutting board. With a serrated knife, slice diagonally into 1/2-inch (12 mm) thick pieces, using a gentle sawing motion. Arrange slices cut-side up on the sheet (they can be close, not touching). Repeat with the second log. Bake at 300°F (150°C) for 10–12 minutes, flip each biscotto, then bake 10–12 minutes more, until dry and crisp at the edges. Cool completely on wire racks—the biscotti will continue to firm as they cool.
Pro Tips
- For clean slices, wait exactly 10 minutes after the first bake; too hot and the chocolate smears, too cool and the logs crumble.
- Use a sharp serrated knife and a gentle sawing motion—don’t press straight down.
- Prefer a super-crisp texture? After the second bake, turn off the oven and let biscotti sit inside with the door cracked for 5 minutes.
- Chop chocolate from a bar for irregular, handsome pockets; chips work, but bar chocolate melts more luxuriously.
- Weigh your flour if possible (345 g) to avoid dry, floury biscotti.
Variations
- Hazelnut-Orange: Swap almonds for toasted hazelnuts and increase orange zest to 2 teaspoons.
- Mocha-Almond: Add 2 teaspoons instant espresso powder to the dry ingredients; keep the almonds and dark chocolate as written.
- Chocolate-Dipped: After cooling, dip one end of each biscotto into melted dark chocolate; set on parchment to harden.
Storage & Make-Ahead
Store fully cooled biscotti in an airtight tin at room temperature for up to 2 weeks. For longer storage, freeze baked biscotti in a zip-top bag for up to 2 months; thaw at room temperature and re-crisp at 300°F (150°C) for 5–8 minutes. You can also freeze the first-baked logs (after Step 7) for up to 2 months; thaw, slice, and proceed with the second bake.
Nutrition (per serving)
Approximate per biscotto: 160 calories; 9 g fat; 18 g carbohydrates; 2 g fiber; 10 g sugars; 3 g protein; 85 mg sodium.
