Double-Decker Chocolate Almond Biscotti – Recipe! Image 1
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 and 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 catch her hand in the cookie jar, it puts a smile on my face and motivates me to make another batch of these double-decker chocolate almond biscotti.

These delightful cookies came about because I happen to enjoy chocolate and almonds together, like many other people.  This recipe is easy – just create one dough, then divide it into two and add cocoa powder to half of it. Forming the almond dough on bottom and stacking the chocolate dough on top, gives these crunchy baked treats a two-toned effect, and a choco-nutty taste.  I think they are wonderful dunked into a cappuccino, coffee or cup of tea, and they are great with a dish of ice cream, or enjoyed as a snack — super late at night.

Double-Decker Chocolate Almond Biscotti – Recipe! Image 2


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

(Makes about 2 1/2 Dozen)

Double-Decker Chocolate Almond Biscotti – Recipe! Image 3

Double-Decker Chocolate Almond Biscotti – Recipe! Image 4

To Prepare:

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

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

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

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

5.  Serve immediately or place in a cookie jar to eat later.  Enjoy!









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