Almond Biscotti With Chocolate Drizzle

Sara Coleman

Crisp, twice-baked Italian almond biscotti with a delicate chocolate drizzle, perfect for dipping into coffee or tea. These classic cookies are delightfully crunchy and full of nutty flavor, making them an elegant homemade treat.

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Prep Time 25

Cook Time 50

Total Time 1 15

Servings 24 biscotti

Calories 145 kcal

Ingredients

2 cup all-purpose flour
1 tsp baking powder
0.25 tsp salt
0.75 cup granulated sugar
0.5 cup unsalted butter softened at room temperature
2 count large eggs at room temperature
1 tsp vanilla extract
1 tsp almond extract
1 cup whole almonds toasted and coarsely chopped
0.5 cup semi-sweet chocolate chips
1 tsp coconut oil or vegetable oil for thinning

Notes

Storage: Store in an airtight container at room temperature for up to 2 weeks. For longer storage, freeze in a sealed bag for up to 3 months. Make-ahead: The baked, undrizzled biscotti can be stored airtight for several days before drizzling. Substitutions: Replace almonds with pistachios or hazelnuts; use dark or white chocolate chips. For a dairy-free version, use vegan butter and ensure chocolate is dairy-free.