Almond and Chocolate Chip Biscotti

    1 hour 15 min

    These crunchy morsels are perfect for dunking into coffee or dessert wine. They are flavoured with dark chocolate chips and almonds. A wonderful treat anytime of the day.

    68 people made this

    Serves: 18 

    • 220g blanched whole almonds
    • 250g plain flour
    • 1/2 teaspoon bicarbonate of soda
    • 1/2 teaspoon baking powder
    • 1/8 teaspoon salt
    • 175g caster sugar
    • 335g dark chocolate chips
    • 2 eggs
    • 1 teaspoon vanilla extract
    • 2 tablespoons whisky

    Prep:25min  ›  Cook:50min  ›  Ready in:1hr15min 

    1. Preheat oven to 180 C / Gas 4. Toast almonds in a shallow pan for 12 to 15 minutes, shaking the pan a few times, until almonds are lightly coloured. Set aside to cool.
    2. Preheat oven to 190 C / Gas 5. Line 2 or 3 baking trays with foil, shiny side up.
    3. In a large bowl, stir together the flour, bicarbonate of soda, baking powder, salt and sugar. Place 60g of these dry ingredients into the bowl of a food processor. Add about 60g of the toasted almonds and process for about 30 seconds.
    4. Return mixture to the bowl of dry ingredients and stir in the remaining almonds and chocolate chips. In a large measuring jug, beat the eggs, vanilla and whisky with a fork to blend. Stir into the dry ingredients until moistened. Wet your hands and divide the dough into four portions. Keeping hands wet, form each quarter into strips about 23cm long, 5cm wide and 1.25cm high. Round the ends. Place two strips on each of the baking trays
    5. Bake for 25 minutes in the preheated oven. If baking more that one tray at a time, reverse the trays top to bottom halfway through cooking time.
    6. Using a metal fish slice remove the slabs from baking trays and let cool for 20 minutes on chopping board. Reduce oven temperature to 140 C / Gas 1.
    7. With a serrated knife, carefully cut at an angle into slices about 1.25cm wide. Place the slices, cut side down, onto baking trays.
    8. Bake 25 to 30 minutes in the preheated oven, until the biscotti is crispy and lightly toasted.
    9. Turn oven off and open the oven door, allowing the biscotti to cool in the oven. When cool, store in an airtight container.

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    Reviews in English (55)


    I have been making this biscotti for 6 years. I give it away to family and friends at Christmas time. I just finished making a recipe for 40 cookies last night. I went to my local resaurant to get a quick dinner and mentioned that I had been baking all day and I did not feel like making dinner. I told them I make biscotti and cookies. The owner asked if I sell the biscotti and I told her no, I give it away to family and friends. She asked me to bring some in today and if shel liked it she want me to make her some for an up coming party. She called me back about 15 minutes and said she would pay me $50.00 if I made her two dozen. I gladly accepted her proposel and I will have them done tomorrow. Just goes to show this is an excellent recipe. By the way she is Italian from Italy. Everyone should be so lucky to make and share this recipe with everyone! Bon Apetit!  -  18 Dec 2005  (Review from Allrecipes US | Canada)


    There is something wrong with this recipe. I'm no biscotti idiot as I've made many times before, however, this recipe is much too dry to even form a loaf. I think butter was left out !!  -  27 Oct 2001  (Review from Allrecipes US | Canada)


    Good recipe for those of us trying to eat healthy. Note that this recipe will be dry unless you add 2 tablespoos not teaspoons of whiskey, flavoring or another liquid.  -  17 Dec 2007  (Review from Allrecipes US | Canada)