If you’ve been hunting for a wonderfully crunchy yet tender treat that pairs perfectly with your morning coffee or afternoon tea, you’ve hit the jackpot with this Chocolate Chip and Almond Biscotti Recipe. I absolutely love how these biscotti come out — crisp enough to dunk but delightfully studded with melty chocolate chips and nutty slivered almonds. When I first tried this combo, my family went crazy for it, and I’m confident that you’ll find this recipe just as irresistible and easy to whip up at home.

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Why You’ll Love This Recipe

Perfectly Crunchy Texture: Twice-baked for that classic biscotti crunch that holds up well for dunking without falling apart.
Flavor Combo That Works: The rich chocolate chips and toasted almonds create a balance of sweet and nutty that’s simply addictive.
Make-Ahead Friendly: Bake in advance and store or freeze for quick, delicious snacking any time you want.
Adaptable & Customizable: Swap vanilla for anise extract or switch out add-ins to make it your own special biscotti.

The image shows several golden-brown biscotti pieces stacked on a white plate. The top two biscotti have a light brown color with visible small dark chocolate chips inside, and they are drizzled with thin, dark chocolate lines on top. The biscotti below are plainer, without the chocolate drizzle but still with chocolate chips visible inside. In the background, there is a white mug with blue and turquoise floral designs and the words

Ingredients You’ll Need

The ingredients for this Chocolate Chip and Almond Biscotti Recipe are straightforward but thoughtfully chosen to give you authentic flavor and texture. Using quality butter and fresh almonds makes a difference, and I always recommend mini chocolate chips for their perfect bite-sized bursts of chocolate.

Flat lay of soft unsalted butter, granulated sugar sparkling in a small pile, three large fresh eggs with smooth shells, a small glass of golden vanilla extract, heaps of all-purpose flour dusted lightly, a scattering of slivered almonds with a rich texture, mini chocolate chips glistening dark, and glossy dark chocolate melting wafers, all beautifully arranged and contrasting on a white marble surface, photo taken with an iphone --ar 2:3 --v 7 - Chocolate Chip and Almond Biscotti, biscotti with chocolate chips and almonds, crunchy biscotti recipes, homemade almond biscotti, Coffee pairings with biscotti

Unsalted Butter: Softened to room temperature to cream smoothly with sugar for a tender dough.
Sugar: Regular granulated sugar; it helps create that lovely sweet crunch on the biscotti exterior.
Eggs: Use large eggs, as they bind everything together and add richness.
Vanilla Extract: Pure vanilla for warmth; you can swap for anise extract for a more traditional biscotti flavor.
All-Purpose Flour: The base of the dough – measuring accurately is key for texture.
Baking Powder: Helps with slight rise and lightness despite biscotti being a dense cookie.
Salt: Balances the sweetness and enhances overall flavor.
Slivered Almonds: Toast these lightly for maximum crunch and nuttiness before folding in.
Mini Chocolate Chips: I recommend mini chips because they spread evenly and melt just right inside the biscotti.
Chocolate Melting Wafers or Chips (Optional): For drizzling after baking to add a beautiful finish and extra chocolate kick.

Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

I love how flexible the Chocolate Chip and Almond Biscotti Recipe is. Once you master the basic dough, you can easily make it your own by mixing in your favorite flavors or tweaking texture elements. Experimenting keeps this recipe fresh and perfect for every season or craving.

Anise Extract Twist: I discovered this trick when I swapped vanilla for anise extract—it gives a lovely licorice-like bite that’s super traditional and aromatic.
Nut Swaps: Try pistachios, hazelnuts, or walnuts instead of almonds for different textures and flavors.
Chocolate Varieties: Swap mini chips with white chocolate, butterscotch, or even chunks of your favorite chocolate bar.
Gluten-Free Biscotti: Use a 1:1 gluten-free baking flour blend to accommodate dietary needs without sacrificing too much texture.

How to Make Chocolate Chip and Almond Biscotti Recipe

Step 1: Cream Butter and Sugar Until Fluffy

Start by preheating your oven to 350°F (175°C), then line a baking sheet with parchment paper. Using a stand mixer or a hand mixer, beat the softened unsalted butter and sugar together until the texture is creamy and well-blended. This step is crucial because a well-creamed butter-sugar base ensures your biscotti will have a tender crumb and great structure.

Step 2: Incorporate Eggs and Vanilla

Add the eggs one at a time, mixing thoroughly after each addition to better incorporate air and keep your dough smooth. Then stir in your vanilla extract for that warm, inviting aroma. (If you want to experiment, this is where you’d swap in anise extract for a traditional flair.)

Step 3: Combine Dry Ingredients Separately

In a separate bowl, whisk together the all-purpose flour, baking powder, and salt. I always sift or whisk these well to avoid lumps and to distribute that baking powder evenly, which helps the biscotti bake evenly and get just the right texture.

Step 4: Mix Dry Ingredients Into Wet Dough

Gradually add the flour mixture to your butter and egg blend, stirring gently until there’s no more flour visible. The dough will be slightly sticky—that’s totally normal. If it’s too sticky to handle, dust your hands with a bit of flour like I do to make shaping easier and less messy.

Step 5: Fold in Chocolate Chips and Almonds

Gently fold in the mini chocolate chips and slivered almonds, trying not to overwork the dough. The chocolate chips spread their magic during baking, and the nuts toast to perfection.

Step 6: Shape the Dough Into Logs

Using lightly floured hands, divide the dough into two equal portions. Shape each into a log about 10 to 12 inches long and 2 to 3 inches wide. Place the logs on your parchment-lined baking sheet, at least four inches apart to give them room to spread. Pro tip: If your dough feels too soft and sticky, add flour bit by bit, but don’t overdo it or your biscotti might become too dry.

Step 7: First Bake

Bake the logs at 350°F for about 30 minutes or until they’re golden brown and set. You’ll smell that wonderful almond and vanilla aroma filling your kitchen—that’s when you know you’re on the right track!

Step 8: Cool and Slice Biscotti

Allow the biscotti logs to cool completely on a rack; this is important before slicing to avoid crumbling. When cool, use a serrated bread knife to cut the logs diagonally into slices roughly 1 ½ inches thick. I find held-a-good serrated knife makes this step way easier and safer.

Step 9: Second Bake for Crunch

Lay the slices cut-side down on the parchment paper and bake for 10 minutes at 350°F. Then flip them over gently and bake for another 10 minutes. The biscotti should be lightly golden and very crisp. This double-baking step is what gives biscotti that signature crunch that lasts.

Step 10: Optional Chocolate Drizzle

If you’re feeling fancy or want a more decadent touch, melt some dark chocolate wafers or chips in short 20-second bursts in the microwave, stirring after each. Drizzle the melted chocolate over cooled biscotti for a lovely glossy finish. Just let the chocolate harden before serving — although, trust me, it’s hard to resist sneaking a bite before then!

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Pro Tips for Making Chocolate Chip and Almond Biscotti Recipe

Softened Butter is Key: Make sure your butter is soft but not melted to get a perfect creamy mixture.
Use a Serrated Knife: It makes slicing the cooled logs much easier and keeps the biscotti intact.
Don’t Skip the Double Bake: It’s the secret behind biscotti’s crunch, so give those slices their full baking time.
Timing Your Oven Use: Keep your oven on or set a reminder so you don’t forget to return the biscotti for the second bake after slicing.

How to Serve Chocolate Chip and Almond Biscotti Recipe

A close-up image shows a cup filled with dark coffee topped with a single long biscotti resting on the cup edge. The cup is white with blue-green floral designs and text, with a gold spoon inside. Around the cup, there is a white marbled surface with more biscotti scattered in the background, and a teal cloth underneath the cup. The biscotti is light golden with visible chocolate chips inside. photo taken with an iphone --ar 2:3 --v 7 - Chocolate Chip and Almond Biscotti, biscotti with chocolate chips and almonds, crunchy biscotti recipes, homemade almond biscotti, Coffee pairings with biscotti

Garnishes

I often like to serve these biscotti plain so the toasted almond flavor shines, but a dusting of powdered sugar or a drizzle of melted chocolate (if you didn’t add it during baking) really amps up their visual appeal and sweetness. For a festive touch, you can sprinkle finely chopped pistachios or a pinch of sea salt on the chocolate drizzle.

Side Dishes

Of course, biscotti were made to be dunked! I love pairing mine with a rich cappuccino, hot espresso, or even a cozy cup of chai tea. For a special brunch or dessert spread, fresh fruit or a bowl of creamy mascarpone alongside the biscotti really rounds out the experience.

Creative Ways to Present

For holiday gatherings, I like to arrange the biscotti standing upright in clear glass jars or tied with a colorful ribbon for gifting. Another favorite is presenting them alongside a small pitcher of warm chocolate sauce for dipping—trust me, this little extra gets rave reviews every time.

Make Ahead and Storage

Storing Leftovers

I usually store leftover biscotti in an airtight container at room temperature, and they stay crisp for up to two weeks. Just make sure the container is completely sealed to keep moisture out — soggy biscotti is every baker’s nightmare!

Freezing

If I bake extra, I freeze biscotti slices in a single layer on a baking sheet, then transfer them to a freezer-safe bag. Frozen biscotti keep wonderfully for up to three months, and thawing them takes no time—just a few minutes on the countertop before enjoying.

Reheating

To revive day-old or frozen biscotti, I pop them in a 300°F oven for about 5 to 7 minutes to bring back their crunchiness. Avoid microwaving if you want to keep that signature firm texture.

FAQs

Can I substitute other nuts for the almonds in this recipe?

Absolutely! You can replace the slivered almonds with walnuts, pecans, pistachios, or hazelnuts depending on your preference or what you have on hand. Just toast them lightly before adding to bring out their best flavor.
What is the secret to achieving the perfect biscotti crunch?

The double baking process is essential. You bake the logs first to cook the dough through, then slice and bake again to dry out the slices and create that signature crunch. Don’t skip or shorten the second bake.
Can I make these biscotti gluten-free?

Yes! Using a gluten-free baking flour blend designed for 1:1 substitution works well. You might notice a slight texture variation, but they still turn out delicious and perfect for those avoiding gluten.
How should I store leftover biscotti to keep it fresh?

Store leftovers in an airtight container at room temperature to keep them crisp. Avoid refrigeration as it can sometimes cause biscotti to absorb moisture and lose crunch.
Is it necessary to use both mini chocolate chips and melting wafers?

Not at all! Mini chocolate chips are folded into the dough for chocolate bursts, while melting wafers are optional for drizzling on top after baking. You can use one or the other or skip the drizzle entirely based on your taste.

Final Thoughts

This Chocolate Chip and Almond Biscotti Recipe has become a staple in my kitchen because it hits that perfect balance of crunchy, sweet, and nutty every single time. There’s something so satisfying about biting into a biscotti that was made with a little care and intention, especially when you can dunk it into your favorite coffee. I encourage you to give this recipe a try, experiment with your favorite nuts or flavor extracts, and enjoy the process (and rewards). Trust me—you’ll want to make these again and again!