chocolate chip Almond Biscotti

This typical biscotti takes a bit of time but is well worth the effort. They store very well as the recipe makes quite a few. I usually cut this recipe in half.

chocolate chip Almond Biscotti

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  • Prep Time


  • Total Time


  • Servings



  • 3

    cups Almonds

  • 4

    cups sifted AP flour

  • 1

    tsp baking soda

  • 1

    tsp baking powder

  • ¼

    tsp salt

  • cup sugar

  • 4

    cups chocolate chips

  • 8


  • 4

    TBLS brandy (if desired)

  • 2

    tsp vanilla


1. Toast almonds 350 degrees for 12-15 minutes. Cool 2. Put oven to 375 degrees. Line several pans with parchment paper. 3. Sift together flour, baking soda, baking powder and salt. Mix in sugar. 4. Take 1 cup of dry ingredents and add 1 cup of almonds. Grind to powder in food processor, then add to remaining dry ingredents. Add remaining almonds and chocolate chips. Stir until well mixed. 5. In seperate bowl, beat eggs, vanilla and brandy. Mix into dry ingredents. 6. Turn dough onto parchment paper and with wet hands press the dough into a round. Cut into quarters. With wet hands shape each piece into a 9" Strip about 2-2 1/2 inch wide and 1/2 inch thick. Press, do not roll. Round ends off. Bake 25 minutes. Remove from oven and let cool 20 minutes. Reduce oven to 275degrees. With serated knife cut cookies at a sharp angle 1/2 inch thick. Place on lined cookie sheet. Bake 15 minutes. Turn cookies over and continue baking another 15 minutes. Turn oven off and let cookies stay in oven until cool.


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