The chocolate in these biscotti is given a boost with a little coffee right in the batter and the roasted almonds and chocolate are a dream together.


1 cup slivered and blanched almonds
1 cup semi-sweet chocolate chips
1 cup granulated sugar
1 cup brown sugar, packed
2 eggs
1 teaspoon pure vanilla extract
2 tablespoons strong, dark coffee, room temperature
1/4 cup cocoa powder
1 teaspoon baking powder
1/4 teaspoon salt
1 3/4 cups all-purpose flour


Step 1
Heat dry frying pan on medium-high and toast almonds for 2-3 minutes stirring constantly, until they start to turn slightly golden and aromatic.

Step 2
Allow almonds to cool to room temperature.

Step 3
In a mixing bowl, beat the brown and white sugar with the eggs on high until they become thick and start to lighten in color (about 4-5 minutes).

Step 4
Add vanilla extract and beat to incorporate.

Step 5
Add coffee and beat to incorporate.

Step 6
Gently stir in cocoa powder until completely incorporated.

Step 7
Next, add the baking powder, salt and flour, a little at a time, and stir until well combined.

Step 8
Finally, fold the almonds and chocolate chips into the mixture.

Step 9
Preheat oven to 350°F.

Step 10
Transfer dough to floured surface and form into a log that is about 12\

Step 11
Place log on baking sheet lined with parchment paper and bake for 25-30 minutes until firm.

Step 12
Allow log to cool for 10-15 minutes.

Step 13
Reduce temperature of oven to 315°F.

Step 14
Cut log into slices of about ½ inch thick along a diagonal.

Step 15
Place slices on their sides on the baking sheet and bake for 8-9 minutes.

Step 16
Turn over slices and bake on other side for 8-9 minutes.

Step 17
Remove to wire rack and allow to cool.