Cookie Exchange Recipes: Almond-Chocolate Chip Biscotti

Almond-Choc Chip Biscotti


  • 2 cups flour
  • 1 tsp baking powder
  • 1/4 tsp salt
  • 1 cup sugar
  • 4 tbs unsalted butter, soft
  • 2 lg eggs
  • 1/2 tsp vanilla extract
  • 1/4 tsp almond extract
  • 1/2 cup toasted, chopped almonds
  • 1/4 cup mini chocolate chips
  1. Adjust oven rack to middle and preheat @ 350ºF.
  2. Whisk flour, baking powder, and salt.
  3. Beat sugar and butter at medium until light and fluffy (3-6 minutes). Beat in eggs one at a time and them both extracts.
  4. Reduce mix speed to low and mix in flour mixture. Mix in almonds and chocolate chips.
  5. Split dough in half. Use floured hands to make 2, 2×13 inch loaves, 3 inches apart on a parchment lines sheet. Bake 35 minutes until golden brown.
  6. Thansfer to a wire rack and cool for 10 minutes. Lower oven temperature to 325ºF.
  7. Slice each loaf on a diagonal 1/2 inch thick.
  8. Lay on baking sheet, bake 15 minutes flipping halfway through. Cool for 30 minutes.


Brought to us by Nancy.