Cookies, Love

Double-Decker Chocolate Almond Biscotti – Recipe!

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Biscotti are one of my favorite cookies and I bake them quite often.  I even have a Biscotti Jar in my kitchen dedicated to them.  My mom is a huge biscotti fan as well, and at holiday time and birthdays I always bake a batch for her – when I see her hand in the jar, it always puts a smile on my face.

Double-Decker Chocolate Almond Biscotti came about because I happen to enjoy chocolate and almonds together.  This recipe is simple enough – creating one dough, but with two separate flavors. Stacking the almond dough on bottom and the chocolate on top, creates a baked treat with two-toned colors, and a choco-nutty taste.

These twice-baked crunchy cookies are wonderful dunked into a cappuccino, coffee or cup of tea.  I think they are great with a dish of ice cream, or plain, all by themselves.  I think they are my new favorites!


3 large eggs

1 cup granulated sugar

2 teaspoon vanilla extract

2 1/2 cup all purpose flour

1 teaspoon baking powder

1/4 teaspoon salt

1 cup slivered toasted almonds

2 tablespoons cocoa powder, I like Valrhona

(Makes about 2 1/2 Dozen)

To Prepare:

1. Preheat the oven to 350 degrees.  In a stand mixer or large bowl, add the eggs and sugar and mix on high, until thick and frothy, about 4 minutes.  Add in the vanilla and mix again for 1 minute.

2.  Add the flour, baking powder, salt and almonds, mix on low for 1 minute.  Remove half the dough and place on a silpat or parchment lined baking sheet.  Using damp hands, form the dough into a 4 X 10 inch rectangle (the dough is super sticky).

3.  Add cocoa powder to remaining dough and mix for 1 minute to combine.  Using damp hands, pat the chocolate dough on top, forming it into a rectangle.

3.  Bake for 40 minutes, or until the log is firm and golden brown.  Reduce the oven temperature to 300 degrees.  Let the log cool for 30 minutes, cut into 1-inch slices and lay them on their sides on the sheet sheet.  Bake the biscotti again for 40 minutes, remove from the oven and let cool to room temperature.

4.  Serve immediately or place in your cookie jar to indulge later.  These Double-Decker Chocolate Almond Biscotti will hold up to one week.  Enjoy!


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