Chocolate Chip Almond Biscotti
Prep time
Cook time
Total time
Chocolate Chip Almond Biscotti dessert recipe is hard to resist and goes perfectly with a cup of hot coffee! Add this to your holiday cookie trays and watch them disappear.
Recipe type: dessert
Cuisine: Italian
  • 3 cups all-purpose flour, spooned into measuring cup and leveled-off with back edge of knife
  • 2 teaspoons baking powder
  • 1 teaspoon salt
  • 1 teaspoon cinnamon
  • ¼ teaspoon ground nutmeg
  • 14 tablespoons unsalted butter, melted
  • 1 cup plus 2 tablespoons sugar
  • 3 large eggs
  • 2 teaspoons vanilla extract
  • ½ teaspoon almond extract
  • ⅔ cup semi-sweet chocolate chips (use up to 1 cup if desired)
  • ¾ cup walnuts or pecans (optional, I left these out)
  • 2 tablespoons cinnamon-sugar (combine 2 tablespoons sugar with ¾ teaspoon cinnamon)
  1. In a medium bowl, whisk together the flour, baking powder, salt, cinnamon and nutmeg.
  2. In the bowl of an electric mixer, combine the melted butter, sugar, eggs, vanilla extract and almond extract. Beat on medium speed until creamy and pale yellow, a few minutes. Add the dry ingredients and mix on low speed until just incorporated, then mix in the chocolate chips and nuts (if using). Cover the bowl with plastic wrap and place in the refrigerator to chill until firm, 1-2 hours (you can speed this up in the freezer if you'd like).
  3. Preheat the oven to 350 degrees and line a baking sheet with parchment paper or silpat mat.
  4. Shape the dough into 2 logs about 2 inches wide, making sure they aren't too close together or too close to the edges of the pan. (If it's still sticky, dust your hands with flour.) Bake for 25-30 minutes, or until lightly golden.
  5. Turn the oven down to 250 degree (don't forget this step!) and take the cookies out. Let the baked logs cool for about 15 minutes, then slice them diagonally about every ¾-inch. Flip the cookies on their sides (I squeeze them onto one baking sheet but you can use two if necessary), then sprinkle half of the cinnamon-sugar over top. Flip the cookies over and repeat with the remaining cinnamon-sugar. Place the pan back in the oven (again, be sure you turned temperature down to 250 degrees!) and cook until golden and crisp, about an hour.
  6. Let cool, then store in airtight container. (Note: cookies will get crunchier as they cool.)
Recipe by Wishes and Dishes at