Double Chocolate Biscotti


  • 2 eggs
  • 2 cups all-purpose our
  • 1⁄4 cup cocoa powder
  • 11⁄2 teaspoons baking powder
  • 1⁄2 teaspoon salt
  • 1 stick salted butter
  • 11⁄4 cups sugar
  • 1 teaspoon vanilla extract
  • 1 cup almonds, chopped
  • 1⁄2 cup mini semi-sweet chocolate chips


Preheat oven to 350 degrees F.

Place almonds evenly spaced on a baking sheet and place in oven. Roasting will take approximately 20 minutes depending on your oven. Occasionally mix the nuts with a wooden spoon for even browning. Remove the roasted almonds from the stove and set aside. Chop the almonds once they have cooled.

With an electric mixer, cream the eggs, butter, and sugar. Add the our, cocoa powder, baking powder, salt, vanilla extract, chocolate chips, and roasted almonds. Blend until all the ingredients are mixed well and the dough is an even brown color. Flour a clean surface and divide the dough into 5 equal parts. Roll out each piece to approximately 2-inches wide. Place each log onto a waxed paper-covered cookie sheet, and bake for 30 minutes.

Remove from the oven and let cool. I tend not to toast the biscotti, but if you like, once the logs cool, slice into pieces about 1⁄2-inch thick, line the biscotti back on the cookie sheet, and toast for 10 minutes. Remove from oven and cool on wire racks


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