Chocolate Almond Biscotti | PCC Natural Markets

Chocolate Almond Biscotti

Yield: 2 to 3 dozen

Your rating: None (10 votes)

These ingredients are:
vegetarian iconVegetarian corn-free iconCorn-free peanut-free iconPeanut-free soy-free iconSoy-free

Perfect for dipping into a mug of coffee, these chocolate and almond Italian cookies are divine.



Preheat oven to 350° F. Spray a baking sheet with cooking oil.

In the bowl of a heavy-duty mixer, beat together butter, sugar and cocoa powder. Stir in eggs, vanilla and almond extract. In a separate small bowl, combine flour, baking powder and salt. Stir flour mixture into butter and eggs until almost combined, then add almonds.

Transfer dough to a lightly floured surface and gather together. Divide dough in half and shape into 2 logs. Place on the prepared baking sheet. Pat to even up the shapes. Bake until firm to the touch, 25 to 30 minutes, and then let cool completely.

Lower oven temperature to 275° F. Using a serrated knife, cut cookie logs on the diagonal into 1/2-inch-thick slices. Place slices cut-side down on the baking sheet. Bake until browned, about 25 minutes.

Transfer cookies to wire racks to cool. Store in an airtight container at room temperature for up to 2 weeks (or freeze).

Recipe by Iole Aguero, PCC Cooks instructor

More about: almonds, baking, chocolate, gifts, holidays


Chime in! (our commenting policy)
Please use proper table manners when sharing food for thought on this or any other PCC Natural Markets forum. If a food fight starts, email to blow the whistle.

Post new comment

Post new comment

Login or register to post comments

Syndicate content


Recipe search

Refine search   Tips »

User login