Chocolate Chip Almond Biscotti Recipe
These Chocolate Chip Biscotti are extra crunchy, and delicious thanks to slivered almonds. They are perfect for a hot cup of tea or coffee.
I don’t know about you, but I really love to eat my chocolate chip biscotti with hot tea. They just pair so well with a black tea and are the perfect shape for dipping. Maybe it is my inner child coming up but I love to dip my biscotti. Crunchy biscotti and hot tea are the adult “cookies and milk”.
In the past, I have always bought my biscotti at the market, but one day I set out to make my favorite flavor myself, at home.
It couldn’t be that hard to bake up a batch of homemade biscotti- right?
My stand mixer really came in handy to churn the chunky, buttery dough.
I divided the dough into two floured balls.
Then, I added a piece of parchment paper to my counter, and an extra piece to put over the balls of dough to cleanly roll them out.
Making this Chocolate Chip Almond Biscotti was a more involved process than I thought. It was not a mix, bake, and go type recipe, but required a few more steps than normal.
I didn’t really mind the fact that I had to really set my oven timer a few times for these biscotti because the end result was the tastiest biscotti I have ever had.
If you like your biscotti not too crunchy, then you would love this recipe.
I found the consistency to have the perfect amount of moisture, and crunch.
They paired well with my hot cup of tea I enjoyed afterwards.
How to store biscotti:
Make sure your cut biscotti are completely cooled before putting them in an air-tight container. These will go really quickly because they are so delicious, but they do keep for up to 2 weeks in a dry, air-tight container.