Chocolate Almond Biscotti

Chocolate Almond Biscotti

Today I bring you another old stand by recipe of mine. It’s a great recipe for when you have four extra egg whites kicking around after making custard. This recipe was given to me by a really good friend. Since then we’ve grown apart but every once in a while when I make this biscotti I remember the great times we had together. I like to eat them by dunking them into a latte or espresso but the kids like them with plain old milk. You could also dip them into tea or wine. The thought of dipping them into wine kind of grosses me out but apparently some people like it.


Chocolate Almond Biscotti


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Chocolate biscotti. Betcha can't just dunk one!
  • Difficulty:Easy
  • Prep Time:15 mins
  • Cook Time:60 mins
  • Serves:20
  • Freezable:Yes

Nutrition per portion

    • 1 3/4 cup flour
    • 2/3 cup cocoa
    • 1 tbsp espresso powder or ground espresso
    • 1 tsp baking soda
    • pinch salt
    • 1 cup chocolate chips
    • 3/4 cup toasted almonds (slivers or slices)
    • 4 egg whites
    • 1 cup sugar
    • 1 tsp vanilla or almond essence
    1. Pre-heat oven to 350 F. Place almonds on cookie sheet (I always use a sheet of parchment paper) and toast until golden.
    2. Combine dry ingredients and cooled almonds, then chocolate chips in a medium bowl.
    3. Make a well in the centre of dry ingredients.
    4. In a smaller bowl break up the egg whites and gradually add sugar while whisking continuously.
    5. When done, whisk in almond or vanilla essence.
    6. Add egg mixture to the dry ingredients. Using a spoon, stir a couple of times then turn out onto a surface to mix by hand.
    7. The dough should end up pretty dry but still stick together.
    8. Divide dough into two equal portions and shape into two similar rectangles on a piece of parchment. Transfer to a baking sheet.
    9. Bake for 30 minutes. Remove from oven and let cool for 10 minutes.
    10. Cut into slices width wise and place the slices cut side down back onto the baking sheet.
    11. Bake one side for another 10-12 minutes and then flip over to the other side and bake for another 10-12 minutes.


    1. Clare

      These look amazing. I bet they are divine with a cup of coffee.


      1. dishnthekitchen

        Thanks Clare! Your blog is very cute and inspiring. It seems like only yesterday my kids had grubby little faces.
        Did you get my tweet this am? I was the one who mentioned ‘A Tiger in the Kitchen’ by Cheryl Tan and Chocolat by Joanne Harris. Books about food are also near and dear to my heart.


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