This post is sponsored by Blue Diamond Almonds.
This dark chocolate almond biscotti is the perfect little treat to enjoy with a cup of coffee or tea.
Every once in a while, you just need something sweet and chocolatey and YUMMY. Bonus points if it pairs perfectly with coffee (<- my love).
I posted my Christmas biscotti way back in December, and I am using that same base biscotti recipe, but changing up the add-ins a bit. In this recipe I am stirring in some Blue Diamond oven roasted dark chocolate almonds, along with some semi sweet chocolate chips. And I must say: it is a tasty combination!
Also, I must have sliced this batch a little thicker because I only got 34 biscotti out of it.
Tools Used to Make This Recipe
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- Electric mixer – I am using my beloved Kitchenaid mixer.
- Mixing bowl for dry ingredients.
- Spoon for mixing.
- Two cookie sheets
- Parchment paper
- Serrated knife
Dark Chocolate Almond Biscotti Recipe
- 3½ cups all purpose flour
- 1 teaspoon baking powder
- ½ teaspoon salt
- 8 tablespoons unsalted butter at room temperature, 1 stick
- ¾ cup sugar
- 3 eggs
- 1 teaspoon pure vanilla extract
- 1/2 cup Blue Diamond oven roasted dark chocolate almonds
- 1/2 cup semi sweet chocolate chips
Preheat the oven to 350 degrees.
Put the almonds in a large ziplock bag and crush them, using a rolling pin or wooden spoon. (You could alternatively use a few pulses in the food processor. I enjoy unleashing some aggression.) Set aside.
Line a baking sheet with parchment paper or silicon baking mat.
In a medium bowl, stir together flour, baking powder and salt.
Using an electric mixer in a large bowl, beat the butter and sugar together until light and fluffy, about 3-4 minutes.
Add the eggs, one at a time, until well-incorporated.
Add the vanilla.
Gently stir in the flour mixture until just combined.*
Fold in the almonds and the chocolate chips.
Divide the dough in half, and shape into two logs 12 inches long, 2½ inches wide and 1 inch high.
Bake for 35 minutes, and then remove, leaving the oven on.
After letting it cool for about 5 minutes (they will still be warm), cut each log into ½ inch slices on the diagonal.
Place the slices back on the baking sheet (use two baking sheets to fit all the pieces), and bake for 7-8 minutes.
Remove the baking sheets from the oven, and turn each piece of biscotti over.
Return to the oven and bake for another 7-8 minutes until crisp.
Let them cool.
Serve when cooled, or store in an airtight container for up to a week.
Nutrition information is approximate and was calculated using a recipe nutrition label generator.
*If the dough is too dry and won't come together, get some tap water, and add a about half a tablespoon at a time, until the dough comes together.
I hope you enjoy this recipe! Let me know if you try it.