Biscotticookies are an Italian classic that are twice baked, easy to make and dipped in chocolate –need I say more?!

This recipe is for a chocolate chip and almond biscotti that is dipped in chocolate at the end.These baked goodies are crunchy and hard which makes them perfect to dip in milk, tea or coffee.

close up of biscotti on a parchment with chocolate chips and one end lightly covered in chocolate

Biscotti originally came from the Tuscan city of Prato, Italy.Did you know these long, crisp cookies are actually baked twice?The first time the dough is formed into logs, baked, cooled, then sliced diagonally into oblong shaped cookies and finally baked again. By baking biscotti twice, you end up with a really great crunchy texture that tastes delicious plain or dipped in a hot drink.

These cookies make a great homemade gift for your favorite teacher or birthday gift for a friend because they stay fresh longer than soft cookies and they don’t break very easily.

There are lots of different variations(like my almond version)and mix-ins you can add when making biscotti cookies. You can add chocolate chips, almonds, fruit zest, cranberry or orange. The options are endless and it is fun to experiment with different ingredients.

biscotti on a plate with chocolate chips and one end lightly covered in chocolate

Why You’ll Love This Recipe

These cookies store for a long time so you can make them once and enjoy them for a while!
Their crunchy texture is perfect for dunking in your favorite beverages.
They’re delicious!

Ingredients

Almonds:some of the almonds are going to be chopped up and added to the cookies at the end with the chocolate chips and some are going to be processed into a flour, the addition of the ground almonds helps with biscotti’s wonderfully crunchy texture.
Flour: we’re using all-purpose flour here, I know that gluten free baking blend flours work well for this recipe too.
Egg and Butter
Sugar
Chocolate chips

See the recipe card below for full information on ingredients and quantities

How to Make Biscotti

Step #1.Start by chopping a few of the almonds and saving them for later (they’ll be the chunks in the cookies!). Finely process the rest of the almonds into a homemade almond flour, add your flour and other ingredients to the finely ground almonds.

Step #3.Bake in a “loaf” shape, cool, slice, and then bake AGAIN! Baking the cookies twice is part of their characteristic crunch and texture.

Step #2. Whip up your eggs well and add the butter. Fold the dry ingredients into the whipped eggs. Add your “additions” in our case, chocolate chips and chopped toasted almonds.

Step #4.Enjoy or dip the ends in more chocolate.

Recipe FAQs

How long will biscotti stay fresh?

Biscottis will stay fresh much longer than other softer cookies. When they are stored in an airtight container they should last for a few weeks. Store at room temperature for best results.

Why is biscotti so hard?

They are hard and crunchy because they are baked two times. The second bake is what makes them extra hard and crispy. This features makes them the perfect dipping cookie.

Can I freeze biscotti?

Biscotti actually freezes really well. If you make a large batch you can absolutely store some in an airtight container in the freezer to enjoy at a later date.