• 1/2 stick butter
  • 3/4 cup sugar (180 ml)
  • 2 eggs
  • 1 teaspoon vanilla extract
  • 1/3 cup cocoa (80 ml)
  • 2 cups flour (500ml)
  • 1 1/2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 1 scant cup chocolate chips (100g)
  • 1 cup almonds (100g)


  • STEP 1
    Toast the almonds on a baking sheet in the oven at 350F (180C) for about 15 minutes. Shake the pan once to make sure they get evenly browned.
  • STEP 2
    Cream butter, sugar, and vanilla together in a large bowl with an electric mixer until light and fluffy. Add eggs and then cocoa. Beat until well combined.
  • STEP 3
    Sift the flour, baking powder and salt together in another bowl, then gradually incorporate into the wet ingredients with a wooden spoon until a dough has formed.
  • STEP 4
    Stir in the chocolate chips and almonds. Cover the bowl with plastic wrap and chill for an hour.
  • STEP 5
    Preheat oven to 325F (160C). Turn dough out onto a lightly floured board. Separate into two. Form each half into a flat log about 12 inches long by patting it down and squaring off the edges with your finger tips. Place well apart on a baking sheet lined with parchment paper.
  • STEP 6
    Bake for thirty mintues. Cool on a cutting board until no longer hot to the touch and then cut crosswise on the diagonal into slices about 1 inch thick. Arrange on the baking sheet and bake for another 15-20 minutes.
  • STEP 7
    Transfer biscotti on a wire rack to cool. Keep at room temperature in a cookie tin or other airtight container.

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