Chocolate Chip-Almond Biscotti

“Biscotti” has always been the go-to snack for me, especially at the 2-3 pm energy slump time….

something sweet and crunch but always looked slightly difficult to make (at least that’s how I perceived it) 

So that’s how it went on till one fine weekend when I was out of them and was in a completely lazy mood to buy them from outside…

So attacked my kitchen pantry……was in luck as I had all the needed ingredients along with “Chocolate Chips” BINGO !!!!!

So it was finally made and the first two were devoured (not completely cooled n me drooling over them) which after consuming realized were HOT to eat…..

So here’s the recipe, hope u enjoy it as much as I do without burning my hands or mouth :))


Serves: 12

Serving Suggestion: Perfect as mid-day snack or with Tea/Coffee  
1 Large
Bowl – For whisking ingredients
1 Medium Bowl – For mixing
1 Large Baking Tray – Lined with Foil (dabbed with oil)
1 Large Spoon Electric Mixer
2½  All Purpose Flour
1/3 Cup Butter – unsalted n softened
2/3 Cup Sugar
1 Tsp Baking Powder
½ Tsp Baking Soda
2 Eggs
½ Cup Chocolate Chips – Semisweet
½ Cup Almond – Toasted n Chopped
Prep Work: Preheat oven to 375 F (190 C).

In a Medium Bowl, Combine flour, chocolate chips, and almonds (Dry Mixture). Keep aside.

In a large bowl, Whisk butter and sugar using an electric mixer on medium speed for 1 min. Now add baking powder, baking soda, and whisk for another minute.

Add eggs to this butter mixture and whisk till everything is completely combined (Wet Mixture)

Now gradually add the dry mixture to the wet mixture and fold/mix it using a spoon.

This mixture will look like a dough once everything is combined.

Now shape the dough into two 9X2-inch rolls and place it on the already

lined baking tray.

Bake for 20 minutes or until the wooden pick inserted in the center comes out clean.

Cool on a baking sheet for 1 hour.

Prep Work: Preheat oven to 325 F (160 C).

Cut the baked dough into 1/2-inch slices. Place slices, cut side down, on the baking sheet.

Bake 8 minutes on each side until crisp and light brown.

Transfer to a wire rack to cool completely and can be stored for 2 weeks.

Serve Cold.


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