Saleh’s Plate · By Saleh Alkhalifa

Italian Chocolate Biscotti

Deeply chocolatey Italian biscotti studded with toasted almonds and baked twice for their signature crisp snap, perfect for dipping into espresso, coffee, or warm milk.

Ingredients

Chocolate biscotti

  • 1¾ cups all-purpose flour
  • ½ cup unsweetened cocoa powder
  • 1 tsp baking powder
  • ½ tsp fine salt
  • ¾ cup granulated sugar
  • 3 large eggs, room temperature
  • 2 tbsp unsalted butter, melted and cooled
  • 1 tsp vanilla extract
  • ½ tsp almond extract
  • ¾ cup whole almonds, toasted and roughly chopped
  • ½ cup dark chocolate chips or chopped dark chocolate

Optional finish

  • 4 oz dark chocolate, melted
  • 2 tbsp finely chopped toasted almonds

Instructions

  1. Heat the oven to 350°F (177°C). Line a large baking sheet with parchment paper. Spread the almonds on a second small pan and toast for 7–9 minutes, until fragrant; cool and roughly chop.
  2. Whisk the flour, cocoa powder, baking powder, and salt in a medium bowl, breaking up any cocoa lumps.
  3. In a large bowl, whisk the sugar and eggs until thickened and slightly pale, about 2 minutes. Whisk in the melted butter, vanilla, and almond extract. Fold in the dry ingredients just until combined, then fold in the almonds and chocolate. The dough will be sticky.
  4. With lightly damp hands, divide the dough in two on the prepared sheet. Shape each portion into a log about 10 inches long, 2½ inches wide, and ¾ inch high. Bake for 25–28 minutes, until the tops are set and lightly cracked.
  5. Cool the logs on the pan for 15 minutes. Reduce the oven to 300°F (149°C). Transfer each log to a cutting board and use a sharp serrated knife to cut ½- to ¾-inch slices on a slight diagonal.
  6. Arrange the slices cut-side down on the baking sheet. Bake for 10 minutes, turn each biscotto, and bake for another 8–12 minutes, until dry and crisp around the edges. They will firm further as they cool.
  7. Cool completely on a rack. If desired, dip one end of each biscotto in melted dark chocolate and sprinkle with chopped almonds. Let the chocolate set before serving with espresso or coffee.