This biscotti recipe adds a delightful twist to the classic chocolate almond flavor, making it perfect for any occasion.
Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
Using parchment paper prevents sticking and makes cleanup easier.
In a mixing bowl, combine the flour, baking powder, and sugar.
Sift the dry ingredients together for a smoother dough.
In another bowl, beat the butter, eggs, and vanilla extract until smooth.
Ensure the butter is at room temperature for easier mixing.
Gradually add the dry ingredients to the wet ingredients, mixing until a dough forms.
Mix on low speed to avoid overworking the dough.
Fold in the almonds and chocolate chips.
Ensure the mix-ins are evenly distributed for consistent flavor.
Divide the dough in half and shape each portion into a log about 12 inches long and 2 inches wide on the prepared baking sheet.
Wet your hands slightly to prevent the dough from sticking.
Bake the logs for 25-30 minutes until firm and golden.
Rotate the baking sheet halfway through for even baking.
Let the logs cool for 10 minutes, then slice them diagonally into 1/2-inch thick slices using a serrated knife.
Cut gently to avoid crumbling.
Place the slices cut-side down on the baking sheet and bake for another 10-15 minutes until crisp.
Flip the slices halfway through for even crispness.
Cool the biscotti on a wire rack before serving.
Store in an airtight container to maintain freshness.
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