My decadent Italian chocolate almond biscotti are the best compliment to your morning cappuccino. Dense and crunchy, they are perfect for dunking.
Decadent Italian Chocolate Almond Biscotti
Prep time
Cook time
Total time
Serves: 18 Cookies
Ingredients
- 1¾ cups flour
- ¾ cup unsweetened cocoa powder
- 1 teaspoon baking powder
- ¼ teaspoon salt
- ½ cup (1 stick) unsalted butter, softened
- 1¼ cups sugar
- 2 eggs
- 1 teaspoon almond extract
- 4 ounces semi-sweet baking chocolate, melted
- 1 cup roasted slivered almonds
- Melted semi-sweet chocolate or white chocolate for garnish (optional)
Instructions
- Preheat oven to 325 degrees F.
- Mix flour, cocoa powder, baking powder and salt in medium bowl.
- Set aside. Mix butter and sugar in large bowl with electric mixer on low speed until well combined.
- Add eggs and almond extract; mix well.
- Gradually add melted chocolate until well blended.
- Gradually beat in flour mixture on low speed until well mixed. Stir in almonds.
- Divide dough in half on lightly floured work surface.
- Roll each half into a log, about 12 inches long and 2 inches wide.
- Transfer logs to greased baking sheet. Flatten logs slightly.
- Bake 35 minutes or until logs spring back when lightly touched.
- Cool logs on wire rack 15 minutes.
- Reduce oven temperature to 300 degrees F.
- Transfer logs to cutting board. Using a sharp serrated knife, cut logs diagonally into ½-inch thick slices.
- Place slices, cut sides down, in single layer on baking sheets.
- Bake 15 minutes or until crisp.
- Remove biscotti to wire racks; cool completely.
- Drizzle with melted semi-sweet chocolate or white chocolate.
- Chill for 20 minutes or until chocolate hardens.
Feel free to ask us any questions about any of our recipes! 
This is my favorite dessert at the Rio Casino Buffet in Las Vegas. This homemade recipe will be even better !!
Thank you!
Yum!