Recipe: Almond Chocolate Ribboned Biscotti

Almond Chocolate BiscottiOk, so time for a confession…I have a deep and serious love for biscotti. It’s true, this site was almost Pilates and Biscottis! For those that have never tried one, biscottis are a twice baked Italian cookie and can be pretty much any flavor. They are the perfect thing to dunk in your morning coffee and my favorite breakfast/snack/dunking device. This particular recipe is probably my all time favorite and it has nuts in it so that’s protein, which makes them a perfectly acceptable breakfast food, right? Right.


Recipe adapted from the book: Biscotti by Lou Seibert Pappas

  • 2/3 cup almonds (I use whatever I have: sliced, whole (chop some))
  • ½ cup butter
  • ¾ cup sugar (you can use ½ cane or brown and ½ regular)
  • 2 eggs
  • 1 teaspoon vanilla
  • ½ teaspoon almond extract
  • 2 cups plus
  • 2 tablespoons flour (I usually sub ½ for white whole wheat flour or spelt flour)
  • 1 teaspoon baking powder
  • ¼ teaspoon baking soda
  • ¼ teaspoon salt
  • 3 ounces dark chocolate


Place almonds on cookie tray and bake in a preheated 350° oven for 8 to 10 minutes. They burn quickly so keep an eye on them. Put aside to cool. Turn oven down to 325°. Grease and flour a cookie tray. Meanwhile, in a large mixing bowl beat butter and sugar until creamy. Mix in eggs, vanilla, and almond extract. Add flour, baking powder, baking soda, and salt. Add nuts. If dough is still very sticky, add a bit more flour. Divide dough in half. Pat the dough out into two logs on the cookie tray about 1/2” high and 3” long, they’ll rise a bit during cooking.

 Biscotti Logs

You can alter the size but that seems to work well for dunking, which is what I am going for here. I don’t worry too much about the length; just try to keep the logs even so they cook evenly. Bake in the middle of the preheated 325° oven for 25 minutes or until lightly browned. Remove from oven to cool for 5 minutes. Slice the logs on an angle making ¾ inch cookies. Place cookies on side and bake again for 10 minutes. Melt dark chocolate. Place cookies so the top is up and drizzle with chocolate. Let chocolate harden (you can always stick them in the fridge). Makes 2-3 dozen. People are always very impressed when I share homemade biscotti, but I’m not sure why? I suppose baking something twice seems twice as difficult but hopefully you’ll find it isn’t that hard at all. Don’t’ tell anyone, ok? Enjoy with your favorite coffee or alone and please bring one for me to try! If you love these, let me know and I can post some of my other Biscotti favs!


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