Description
Crisp, twice-baked Italian cookies with chocolate and almonds.
Ingredients
Scale
- 2 cups all-purpose flour
- 1/2 cup cocoa powder
- 1 tsp baking powder
- 1/4 tsp salt
- 3/4 cup sugar
- 3 large eggs
- 1 tsp vanilla extract
- 1 cup chopped almonds
- 1/2 cup chocolate chips
Instructions
- Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
- Mix flour, cocoa powder, baking powder, and salt in a bowl.
- Beat sugar, eggs, and vanilla in another bowl until smooth.
- Combine wet and dry ingredients. Fold in almonds and chocolate chips.
- Shape dough into two logs on the baking sheet. Bake for 25 minutes.
- Cool for 10 minutes, then slice diagonally. Bake slices for 10 more minutes.
Notes
- Store in an airtight container for up to 2 weeks.
- For softer biscotti, reduce second bake time.
- Substitute walnuts for almonds if preferred.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 biscotto
- Calories: 120
- Sugar: 8g
- Sodium: 45mg
- Fat: 5g
- Saturated Fat: 1.5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 25mg