If you’re on the hunt for a crunchy, sweet treat that pairs perfectly with your coffee or tea, I’ve got just the thing for you. My Chocolate Chip Almond Biscotti Recipe is fan-freaking-tastic — crisp, nutty, and loaded with melty chocolate chips that give it that little extra oomph. I absolutely love how these biscotti come out every time: perfect for dunking and sharing (or sneaking a couple when no one’s looking). Stick with me, and I’ll show you how to nail these at home with some tips I’ve picked up along the way.

❤️

Why You’ll Love This Recipe

Perfect Crunch: These biscotti bake twice for that ideal snap without being too hard on your teeth.
Balanced Sweetness: The combination of chocolate chips and slivered almonds creates a lovely harmony of flavors and textures.
Great for Gifting: They keep well and look beautiful wrapped up, making for a thoughtful homemade gift.
Simple to Make: No tricky techniques—just straightforward mixing and baking that anyone can do at home.

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

When you shop for this Chocolate Chip Almond Biscotti Recipe, you’ll notice the ingredients are pretty simple but work beautifully together — rich butter, vanilla, toasted almonds, and little chocolate bursts throughout. Some quality mini chocolate chips and fresh almonds really elevate these, so pick good ones if you can.

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 Almond Biscotti, Biscotti recipes, homemade biscotti, almond biscotti, crunchy chocolate biscotti

Unsalted Butter: Softened butter is key to a creamy batter that shapes easily without being greasy.
Sugar: I find granulated sugar gives the biscotti a nice sweetness and texture balance.
Eggs: Eggs bind everything together and add moisture—room temperature works best.
Vanilla Extract: It brightens the flavor; you can even try anise extract for a more traditional biscotti twist.
All-Purpose Flour: Make sure it’s fresh for the best rise and texture.
Baking Powder: Helps the biscotti rise just enough so they aren’t rock hard.
Salt: Just a pinch balances the sweetness and enhances flavor.
Slivered Almonds: Toasted or raw — both add that classic crunch and nuttiness I adore.
Mini Chocolate Chips: These melt just enough and stay in place during baking.
Dark Chocolate Melting Wafers (optional): For drizzling that gorgeous chocolate finish on top.

📝

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

One of the things I love about this Chocolate Chip Almond Biscotti Recipe is how easy it is to make it your own. You can swap ingredients or add new flavors depending on what mood you’re in or what you have on hand.

Nut Variations: I’ve swapped slivered almonds for chopped pistachios or walnuts, and each version brings its own unique crunch and flavor.
Extracts: If you prefer a more traditional Italian biscotti, try substituting vanilla with anise extract — it gives that classic licorice hint.
Fruit Add-Ins: Dried cranberries or cherries can add a lovely tart pop along with the chocolate chips.
Chocolate Types: Dark, milk, or white chocolate chips all work well — I personally like dark for the slightly bitter contrast to sweet dough.

How to Make Chocolate Chip Almond Biscotti Recipe

Step 1: Cream Butter and Sugar

Start by preheating your oven to 350°F (175°C) and lining a baking sheet with parchment paper. Using a stand mixer or hand mixer, beat together the softened butter and sugar until the mixture becomes creamy and smooth. This usually takes about 2-3 minutes on medium speed. This step is crucial because it helps incorporate air, leading to better texture.

Step 2: Add Eggs and Vanilla

Next, add your eggs one at a time, mixing well after each addition to keep everything smooth. Then stir in the vanilla extract. I’ve tried using anise extract here, and if you like the licorice hint, it’s definitely worth experimenting — just start with a little as it can be strong!

Step 3: Mix Dry Ingredients and Combine

In a separate bowl, whisk together the flour, baking powder, and salt. Gradually add this dry mix to the wet ingredients, stirring gently to combine until there’s no visible flour left. Avoid overmixing here; that’s one trick I learned after a few tough batches — less kneading keeps your biscotti tender inside while still crunchy outside.

Step 4: Fold in Almonds and Chocolate Chips

Lastly, fold in the slivered almonds and mini chocolate chips evenly throughout the dough. You’ll want these goodies spread so every bite has a happy balance of nuts and chocolate.

Step 5: Shape and Bake the Logs

Divide the dough into two equal parts. Using lightly floured hands, roll each piece into a log about 10-12 inches long and 2-3 inches wide. Place them on your parchment-lined sheet, spacing them at least 4 inches apart — they’ll spread a bit as they bake. If your dough feels sticky, lightly dust your hands and the working surface with a bit of flour; this step saved me on my very first try when my dough was gooey.

Bake at 350°F (175°C) for 30 minutes or until they turn golden brown. Let the logs cool completely on the sheet after baking. Keep your oven on or set a timer because you’ll need it ready for Step 6!

Step 6: Slice and Second Bake

Once cooled, use a serrated bread knife to slice the logs diagonally into 1½-inch thick slices. Lay the slices cut-side down back onto the parchment-lined baking sheet, then bake again at 350°F for 10 minutes. Flip each biscotti over and bake for another 10 minutes. This double baking is what gives them that signature crunch. You’ll notice a lovely golden hue when they’re just right.

Step 7: Optional Chocolate Drizzle

Here’s where you can get fancy if you want. Melt your dark chocolate melting wafers or chocolate chips in 20-second intervals, stirring in between, until smooth. Drizzle over the cooled biscotti with a spoon and let the chocolate harden before serving. I love this step because it turns a simple biscotti into a real showstopper, and it’s easier than it looks!

👨‍🍳

Pro Tips for Making Chocolate Chip Almond Biscotti Recipe

Use Room Temperature Eggs: They blend more easily into the batter, giving you that smooth dough consistency every time.
Don’t Skip the Double Bake: It may seem like extra work, but the second bake is what makes the biscotti crisp without turning them into rocks.
Slice While Cool, Not Cold: I learned that slicing when completely cold causes crumbling or uneven cuts – cooled but not fridge-cold is ideal.
Watch Your Oven Temperature: Sometimes ovens run hot; using an oven thermometer can save you from burnt edges and uneven baking.

How to Serve Chocolate Chip 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 Almond Biscotti, Biscotti recipes, homemade biscotti, almond biscotti, crunchy chocolate biscotti

Garnishes

I usually keep it simple with a light dusting of powdered sugar on top if they’re not dipped in chocolate. Sometimes a sprinkle of sea salt on the chocolate drizzle brings out the flavors beautifully — a little surprise for your taste buds!

Side Dishes

This biscotti pairs perfectly with a hot cup of espresso, cappuccino, or even a cold glass of milk if you want something classic and comforting. For a brunch spread, serve alongside fruit salads or cheese boards for a delightful crunch and sweetness combination.

Creative Ways to Present

For special occasions or gifts, I love arranging biscotti in a clear jar tied with a ribbon or nestled in a decorative box with parchment paper. You can also present them skewered on sticks for a fun look at parties — easy for guests to grab and go!

Make Ahead and Storage

Storing Leftovers

After they’ve cooled completely, store biscotti in an airtight container at room temperature. They actually keep their crunchiness for up to two weeks, making them awesome for enjoying bit by bit without losing their texture.

Freezing

I’ve frozen biscotti baked and cooled — just wrap them tightly in plastic and place inside a freezer bag. Thaw at room temperature when you want a snack. This recipe freezes well without losing flavor or texture.

Reheating

If your biscotti get a bit too hard stored, I gently warm them in a 300°F oven for about 5 minutes to bring back their crispness. Just be careful not to overheat, or they might dry out.

FAQs

Can I use other nuts instead of almonds in this Chocolate Chip Almond Biscotti Recipe?

Absolutely! While slivered almonds give a classic crunch and flavor, you can swap them for chopped walnuts, pecans, or pistachios. Just keep the quantity similar for the best texture and taste.
How do I get my biscotti crisp but not too hard?

The key is the double-baking process: first baking the logs to cook through, then slicing and baking again to dry out and crisp the slices. Don’t skip the second bake, but be sure to bake just until golden to avoid over-drying.
Can I make this biscotti without chocolate chips?

Yes, you can! The chocolate chips add sweetness and melty texture, but you can replace them with dried fruits, candied citrus peel, or simply make classic almond biscotti. The dough holds well and tastes great regardless.
Do I need special equipment to make this recipe?

No special equipment is needed—just a mixer (stand or handheld), a serrated bread knife for slicing, and your oven. Parchment paper helps with cleanup and prevents sticking.
How do I store leftover biscotti to keep them fresh?

Store cooled biscotti in an airtight container at room temperature. They will stay fresh and crunchy for about two weeks. Avoid humid environments to prevent them from softening.

Final Thoughts

This Chocolate Chip Almond Biscotti Recipe has become one of my go-to baked treats when I want something that’s not too sweet but still satisfying. It’s the kind of recipe I love sharing with friends and family because everyone goes crazy for the crunch and chocolate combination. Plus, it’s forgiving enough for even beginner bakers to get right on the first try—something I really appreciate! So, next time you want to cozy up with a homemade treat, give this biscotti a whirl. Trust me, you’ll find yourself making it again and again.