Candied Almond Chocolate Chip Biscotti

[Photograph: Carrie Vasios Mullins]

If you're looking for an extra crunchy biscotti with updated flavors, give this chocolate chip and candied almond version a try.

Why this recipe works:

  • Like traditional Italian biscotti, these cookies are made without butter, which keeps them extra crisp and light.

  • Cinnamon coated candied almonds are an easy way to add a subtle background of cinnamon to the whole cookie—their flavor permeates the dough. If you can only find regular candied almonds, add 1/4 teaspoon cinnamon to the dough with the dry ingredients.

  • The slight bitterness of dark chocolate chips helps balance the sweetness from the almonds, while making them pretty addictive flavor-wise.

Note: I used the cinnamon coated almonds from Trader Joes

About the author: Carrie Vasios Mullins is the editor of Serious Eats: Sweets. She likes to peruse her large collection of cookbooks while eating jam from the jar. You can follow her on Twitter @carrievasios

Candied Almond Chocolate Chip Biscotti

About This Recipe

Yield:Makes 2 dozen biscotti
Active time:15 minutes
Total time:1 hour
Special equipment:whisk, mixing bowls, baking sheet, parchment paper, serrated knife
This recipe appears in: Cookie Monster: Candied Almond & Chocolate Chip Biscotti


  • 1 3/4 cups all purpose flour
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 cup sugar
  • 2 extra large eggs
  • 1 teaspoon vanilla
  • 1/2 cup dark chocolate chips
  • 3/4 cups cinnamon coated or candied almonds


  1. 1

    Line baking sheet with parchment paper. Adjust oven rack to middle position and preheat oven to 325°F

  2. 2

    In a small bowl, whisk together flour, baking powder, and salt; set aside. In a large bowl, whisk together eggs and sugar until slightly thickened, about 3 minutes. Whisk in vanilla. Use a wooden spoon to stir in dry ingredients until just combined. Stir in chocolate chips and almonds.

  3. 3

    Using well floured hands (dough will be sticky) divide dough into two equal pieces. Form each into a 2-inch wide log and place on baking sheet. Bake until just starting to turn golden at the edges, 30 minutes.

  4. 4

    Carefully transfer logs to a cutting board and let cool 10 minutes. Use a serrated knife to cut logs into 1-inch cookies. Place cookies, cut side up, on the baking sheet. Bake until just lightly toasted, another 20 minutes. Let cool completely.


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