Somewhere deep in the depths of Facebook is an old picture of me showing off freshly baked biscottis that are dipped in chocolate and rolled around in almonds. That was about 2010. Fast forward 9 years and I hadn’t made another biscotti batch! After making this new chocolate batch, I seriously don’t understand what took me so long! As is evident by my other recipes, I’m always a fan of recipes that look and taste extra fancy- but are really some of the simplest recipes you could concoct. Biscotti’s 100% fall under that category. They’re always available for purchasing at coffeeshops or bakeries, but how many people really go around making them at home? I’m surprised more people don’t make them, they’re quite honestly an easy recipe. It’s one simple dough, just baked twice for extra toastedness. Besides, I’m clearly obsessed with coffee, so it only makes sense that I love anything that’s classically associated with coffee. It really is no secret that I love pairing my coffee with a freshly baked biscotti!
This new recipe is almost a mix of “classic biscotti” meets “brownie brittle” in my opinion. Personally my favorite part of normal biscotti was (and is) the dipped chocolate portion. So when I decided to make a new batch, I figured I should skip the middle man and just make the whole biscotti bursting with chocolate. It was a smart choice if I say so myself. These biscotti’s have a base of chocolate and coffee- and then they’re dotted with dark chocolate chips and chopped almonds. Served up with a freshly brewed cup of coffee- I mean, what’s not to love?
- 5 tbsp butter, melted
- 3/4 cup white sugar
- 2 eggs
- 1 tablespoon vanilla extract
- 2 tablespoons instant espresso powder
- 1 1/2 cups AP flour
- 1/4 cup cocoa powder
- 1 tablespoon baking powder
- 1 tsp cardamom powder
- 1/2 tsp salt
- 1/2 cup chocolate chips
- 1/4 cup almonds, chopped
- 1 egg white
- Preheat oven to 350°F
- Line a large sheet pan with parchment paper. Set aside.
- In a stand mixer, blend sugar and melted butter together. Add eggs, espresso powder, and vanilla. Mix until blended together.
- Gradually add AP flour, cocoa powder, baking powder, cardamom, and salt.
- Finally, fold in chopped almonds and chocolate chips.
- Dust the prepared baking sheet with extra cocoa powder. Shape dough into 1 flattened loaf. Aim to shape the loaf into dimensions that are 1 inch thick and 6 inches wide.
- Beat the egg white and then brush over the biscotti loaf. Bake for 30 minutes.
- Remove and let the loaf cool. Leave the oven running.
- Once the loaf is ready and cooled, transfer to a cutting board. Use a serrated bread knife to slice the log diagonally, for 1/2-inch thick slices.
- Place the biscotti cut side down on top of the baking sheet and return to oven.
- Bake the sliced biscotti for 20 minutes, flipping about half way through so each side is equally toasted. Remove from oven and let cool completely before storing in an airtight container with a lid.
- Serve with a fresh cup of coffee!
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