The first time I bit into authentic biscotti, I understood why Italians have perfected this twice-baked cookie for centuries. The satisfying crunch, how it softens just slightly when dipped in espresso, and the perfect balance of almonds and chocolate created a moment of pure culinary bliss. This recipe recreates that same magic, combining toasted almonds with mini chocolate chips in a cookie that’s both elegant enough for entertaining and comforting sufficient for everyday coffee breaks.
Why This Recipe Works
The traditional twice-baking process, called “bis Cotto” in Italian, first creates structured logs that hold their shape and then transforms them into characteristically hard, crunchy cookies. Toasting the almonds beforehand intensifies their flavor, while mini chocolate chips distribute more evenly throughout the dough than regular-sized chips. Combining amaretto and water creates the perfect moisture balance for shaping without making the dough too wet.
Table of Contents
Ingredients
- Sliced almonds – Provide nutty flavor and crunchy texture that complements the crispy cookie base
- All-purpose flour – Creates the sturdy structure needed for twice-baking without becoming too dense
- Baking powder – Gives a slight lift to prevent overly dense texture while maintaining traditional firmness
- Salt – Enhances flavors and balances sweetness while strengthening gluten structure
- Butter – Adds richness and helps create tender crumb within the crispy exterior
- Granulated sugar – Provides sweetness and helps create a golden color during the baking process
- Large eggs – Bind ingredients together and contribute to structure and richness
- Amaretto liqueur – Delivers authentic almond flavor and traditional Italian taste profile
- Water – Helps achieve proper dough consistency for shaping into logs
- Mini chocolate chips – Distribute evenly throughout the dough and won’t overwhelm the almond flavor
Step-by-Step Instructions
- Toast almonds: Preheat oven to 350°F. Spread sliced almonds on baking sheet and toast 8-10 minutes, stirring frequently until golden brown.
- Cool and chop: Remove toasted almonds from baking sheet and cool completely. Coarsely chop to measure 3/4 cup.
- Prepare dry ingredients: In a medium bowl, whisk together flour, baking powder, and salt until well combined.
- Cream butter and sugar:Â In a large bowl, beat softened butter and sugar with an electric mixer on medium speed until light and fluffy, about 3-4 minutes.
- Add eggs: Beat in eggs one at a time, mixing well after each addition until fully incorporated.
- Add liquid flavoring: Beat in amaretto and water until combined.
- Incorporate dry ingredients: Gradually add flour mixture, beating on low speed and scraping bowl sides as needed.
- Fold in mix-ins: Stir in chopped almonds and mini chocolate chips until evenly distributed.
- Shape logs: Divide dough into fourths. Using waxed paper, roll each quarter into 15-inch logs.
- Chill dough: Wrap logs in plastic wrap and refrigerate until firm, about 2 hours.
- First bake: Place logs 2 inches apart on a greased and floured baking sheet. Bake 25 to 30 minutes until golden.
- Cool and slice: Reduce the oven to 275°F. Cool the logs on a wire rack for 5 minutes, then slice diagonally into 1/2-inch pieces.
- Second bake: Arrange slices flat on a baking sheet. Bake 20-25 minutes, turning once, until golden and crispy.
Storage & Reheating Instructions
- Freezing: Wrap individual biscotti or store in freezer bags for up to 3 months. Thaw at room temperature before serving.
- Room Temperature Storage: Store in airtight container for up to 2 weeks. Biscotti actually improve in flavor after 24 hours.
- Serving Method: Serve at room temperature with coffee, tea, or dessert wine. Never refrigerate as this softens the texture.
Chocolate Chip Almond Biscotti – Italian Cookie Recipe
Crispy twice-baked Italian biscotti loaded with toasted almonds and mini chocolate chips. Perfect for coffee dipping and elegant entertaining.
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Servings: 48
Calories: 111kcal
Ingredients
- 1 cup sliced Almonds
- 2 3/4 cups all purpose flour
- 1 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 cup butter softened
- 1 cup sugar
- 3 eggs
- 3 tablespoon Amaretto or Almond Extract
- 1 tablespoon water
- 1 cup mini Semi-Sweet Chocolate Chips
Instructions
- Preheat oven to 350 degrees. To toast almonds spread on a baking sheet. Bake at 8 to 10 minutes, or until golden brown, stirring frequently. Remove almonds from baking sheet and cool. Coarsely chop almonds to measure 3/4 Cup.
- Place flour, baking powder and salt in medium bowl; stir to combine. Beat butter and sugar in a large bowl with an electric mixer at medium speed until light and fluffy. Beat in eggs, 1 at a time. Beat in liqueur to extract and add water. Gradually add flour mixture. Beat at low speed, scraping down the side of bowl occasionally. Stir in chips and almonds.
- Divide dough into fourths. Spread each quarter evenly down center of the waxed paper. Using waxed paper to hold the dough, roll back and forth to form a 15-inch log. Wrap log in plastic wrap. Refrigerate until firm, about 2 hours.
- Place logs at least 2-inches apart on a greased and floured baking sheet. Bake for 25 to 30 minutes or until golden.
- Reduce oven temperature to 275°F.
- Cool loaves on a wire rack for 5 minutes. Put loaves on a cutting board and, with a serrated knife, slice at a 45° angle into 1/2-inch-thick slices. Lay flat on the prepared baking sheet and bake until golden and hard, about 20 to 25 minutes, turning them once. Store in an airtight container.
Nutrition
Calories: 111kcal | Carbohydrates: 13g | Protein: 2g | Fat: 5g | Saturated Fat: 2g | Cholesterol: 15mg | Sodium: 33mg | Potassium: 73mg | Fiber: 0g | Sugar: 6g | Vitamin A: 75IU | Calcium: 20mg | Iron: 0.8mg
So far this sounds good….but what do I do after I roll it into a log????
We should be good now 😉 I had to check my notes on this one.