Chocolate Salted Almond Biscotti

Chocolate Salted Almond Biscotti


  • 1 ¼ cups granulated sugar
  • ¾ cup roasted whole salted almonds
  • 1 ½ cups all-purpose flour
  • 2/3 cup unsweetened cocoa powder
  • 2 teaspoons baking powder
  • ½ teaspoons baking soda
  • ½ teaspoon salt
  • 1 cup miniature semisweet chocolate chips
  • ¾ cup roasted whole salted almonds
  • 3 large eggs
  • 2 tablespoons canola oil
  • 1 tablespoon plus 1 teaspoon almond extract
  • 2 teaspoons water if dough is too dry
  • 1 egg beaten to be used as an egg wash
  • Melted white chocolate for drizzling


  • Preheat oven to 325 degrees Fahrenheit. Spray 2 sheet pans with nonstick cooking spray or vegetable oil. Set aside.
  • In a food processor, grind granulated sugar and ¾ cup almonds until almonds are finely ground. Pour into a medium bowl.
  • Whisk together flour, cocoa powder, baking powder, baking soda and salt in a large mixing bowl. Add ground sugar and almonds and blend all the dry ingredients well. Using a large spoon, mix in the chocolate chips and remaining ¾ cup almonds and blend well.
  • In another mixing bowl, whisk together eggs, oil and extract.
  • Pour the liquid ingredients over the dry ingredients and blend well.
  • A dry dough will form. Add water to dough if too dry. Using your hands, mix dough lightly to incorporate all the ingredients.
  • Divide the dough in half. For each half, form a long log approximately 2 inches wide and 12 inches long.
  • Place each log on its own greased sheet pan. Press down lightly to slightly flatten each log.
  • Using a pastry brush, brush each log with some beaten egg.
  • Bake the log for 35 to 40 minutes until the dough is slightly brown and firm to the touch. Remove the logs from the oven and allow to cool slightly. Maintain the oven temperature.
  • Place one of the logs on a cutting board and using a serrated knife, cut ½ to ¾ inch slices on the diagonal. Repeat with the remaining log.
  • Place the slices standing up on the sheet pans spacing them out slightly. Return the slices to the oven for an additional 20 minutes. Cool. The biscotti will crisp up as they cool.
  • Drizzle melted white chocolate over biscotti. Allow chocolate to harden.


Makes approximately 2 ½- 3 dozen biscotti