Almond and Chocolate Biscotti 42.000

Deb Lindsey for The Washington Post

Holiday Cookies 2013 Dec 4, 2013

These thick-sliced cookies stand up to dunking. Unlike many kinds of biscotti, they retain a bit of chewiness at the center.

Make Ahead: The biscotti need to dry in the (turned-off) oven overnight. They can be stored in an airtight container for up to 1 month. They can be frozen for up to 6 months, but their texture will suffer; reheat them in a 300-degree oven for 10 minutes to crisp them up after defrosting.

42 - 48 pieces

When you scale a recipe, keep in mind that cooking times and temperatures, pan sizes and seasonings may be affected, so adjust accordingly. Also, amounts listed in the directions will not reflect the changes made to ingredient amounts.

Tested size: 42-48 pieces

  • 8 tablespoons (1 stick) unsalted butter, at room temperature
  • 1 1/4 cups sugar
  • 3 large eggs
  • Pinch salt
  • 3 teaspoons baking powder
  • 5 1/4 cups flour, plus more for the work surface
  • 1 1/2 cups (7 ounces) finely chopped bittersweet chocolate (60 to 70 percent cacao)
  • 1 cup (5 ounces) blanched slivered almonds, coarsely chopped


Position racks in the upper and lower thirds of the oven; preheat to 350 degrees. Line two baking sheets with parchment paper.

Combine the butter and sugar in the bowl of a stand mixer or hand-held electric mixer. Beat on low, then medium speed for 3 minutes, until lightened. Stop to scrape down the bowl. On low speed, add the eggs one at time, beating to incorporate after each addition. Stop to scrape down the bowl.

On low speed, gradually add the salt, baking powder and flour (one cup at a time) to form a firm, crumbly dough. Fold in the chocolate and almonds by hand. Divide the dough into three equal portions.

Lightly flour a work surface. Working with one portion of dough at a time, roll or press it into an oblong log that's 12 inches long and 3 inches wide; you'll have to work hard to gradually pinch and shape the dough. Arrange two logs of dough side by side on one baking sheet, and center the remaining log on the second baking sheet.

Bake on the upper and lower racks for 7 to 8 minutes, then rotate the sheets top to bottom and front to back. Bake for 8 minutes; the tops of the logs should be lightly browned. Turn off the oven.

Working quickly so the logs remain easy to slice, transfer one baked log at a time to a cutting board and cut it crosswise into 3/4-inch slices, laying them flat on the baking sheet. Distribute the slices evenly between the baking sheets.

Return to the upper and lower racks of the turned-off oven to dry for 8 to 12 hours before serving or storing.

Rate it

Recipe Source

Adapted from "The Big Book of Desserts and Pastries: Dozens of Recipes for Gourmet Sweets and Sauces," by Claes Karlsson (Skyhorse, 2013).

Tested by Amy Kim and Bonnie S. Benwick.

Email questions to the Food Section.

Email questions to the Food Section at