Double Chocolate Almond Biscotti
Prep time: 30 mins
Cook time: 40 mins
Total time: 1 hour 10 mins
  • ¼ cup butter, softened
  • ⅓ cup white sugar
  • 1 egg
  • 1 pinch salt
  • ¼ tsp vanilla extract
  • 2 tbsp unsweetened cocoa powder
  • ½ tsp baking powder
  • ¾ cup all-purpose flour
  • ¼ cup semi-sweet chocolate chips
  • ¼ cup sliced almonds
  • 1 tbsp milk
  1. In a large mixing bowl, cream butter, salt and sugar with an electric mixer or standalone mixer until light and fluffy.
  2. Gradually beat in cocoa and baking powder for 2 minutes on low.
  3. Beat in the egg and vanilla.
  4. Add the flour a little at a time on low until well blended.
  5. Mix in chocolate chips and almonds by hand with a large spoon.
  6. Preheat oven to 375 F.
  7. Transfer dough to a baking sheet and form a 9 inch long log that is about 1 inch thick. Use buttered fingers to smooth (dough will be sticky).
  8. Brush with milk and sprinkle some sugar over the top if desired.
  9. Bake for 20 minutes, or until toothpick inserted in center comes out clean.
  10. Lower oven temperature to 315 F.
  11. Cool on cookie sheet for 10 minutes, then carefully transfer to cutting board.
  12. Cut the loaf into ½ inch wide diagonal slices.
  13. Place slices on an ungreased baking sheet, and bake at 315 F for 10 minutes.
  14. Turn over, and bake for 10 minutes.
  15. Cool completely, then store in an airtight container.
Recipe by My San Francisco Kitchen at