Chocolate Almond Biscotti for Sweet Punch

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Biscotti is an Italian biscuit, baked twice to make it crunchy. Whenever I pass by Starbucks, I am tempted to go in, not for the coffee (I don’t drink coffee) but for the biscotti… πŸ™‚ Anyways, when I saw this month’s sweet punch, I did not want to miss the bake. As usual, I put off baking it until the last minute and yesterday, I baked it with the ingredients that I had at home. I was reluctant to bake it yesterday as the weather was very bad and I was afraid I won’t be able to take good pictures. Fortunately, sun peeked out of the clouds a little bit and was able to take ok pictures! πŸ™‚

Sweet punch team chose Joy of Baking and I followed the recipe with a few substitutions. I made the substitutions as I did not have all the ingredients in my pantry. The substitutions I made are:

  • The recipe called for 4 oz. of semi-sweet or bitter sweet chocolate or chocolate chips. I had 3 oz. of semi chocolate bars and substituted the rest with 1/3 cup (approx. 1 oz, I did not weight them and guessed it to be 1/3 cup of chips) of semi-sweet chocolate chips.
  • The recipe called for 1 tsp. of baking powder. After the started the preparation, I realized I had only Β½ tsp. of baking powder. I substituted the other half with 1/8 tsp. of baking soda.
  • Also, the recipe called for 110gm. or ΒΎ cups of almond and I had only 99gms (3Β½ oz).

I would recommend following the original recipe and not the substitutions I made, unless all the ingredients are not available. The recipe below is the original recipe.
Chocolate Almond Biscotti, Joy of baking chocolate almond biscotti

Source: Joy of Baking
Total Time: 65- 70 minutes
Preparation: 10-15 minutes
Baking Time: 45 minutes
Resting Time: 10 minutes
Yields: 14 – 16 Biscotti


  • ΒΎ cup or 110 gms. blanched chopped Almonds (I used 99gms)
  • 4 oz. or 110 grams Semi-Sweet or Bittersweet Chocolate squares chopped or use Chocolate Chips instead
  • 1 tsp. Baking Powder
  • ΒΌ tsp. Salt
  • 1 ΒΎ cups or 225 gms. All Purpose Flour
  • 2/3 cup or 135 gms. Granulated Sugar
  • 2 large Eggs at room temperature (I left it on the counter top for couple of hours)
  • 1 tsp. Vanilla Extract


  • Toast almonds for 5-7 minutes until lightly toasted and let them cool. Chop them coarsely. I bought chopped blanched almonds and coarsely chopped them. I think it would have been fine even if I did not coarsely chop them.
  • If using chocolate squares, chop the chocolate squares into Β½ inch pieces. I would prefer using chocolate chips though.
  • Sift together salt, baking powder, flour and keep aside.
  • Preheat the oven to 350 F and line a baking sheet with parchment paper.
  • In a big bowl, beat eggs and sugar until light yellow and fluffy. It would take about 5-7 minutes with a hand held electric beater/mixer. When the beaters are raised, the batter should drop slowly as a ribbon (as mentioned in the original recipe).
  • Add vanilla extract and mix well.
  • Fold in the sifted flour mixture. I used the fold mode of my beater. Be careful here. The dough is stiff and the beaters will move slowly. Or you can fold in the flour using a spatula.
  • Add the almonds, chocolate and mix well until well incorporated into the dough.
  • Place the dough on the lined baking tray and shape it into a log, a 12” long & 3 ½” wide log/loaf. If required wet hands as the dough is sticky. I did not wet my hands though.
  • Bake it in a 350F preheated oven for 25 minutes or until the loaf is firm. I was not use how firm the dough ought to be hence baked it for 30 minutes. I felt 25 minutes would have been sufficient.
  • Remove the loaf/log of biscotti and cool it on a wire rack for 10 minutes.
  • Reduce the oven temperature to 325F. as we need to bake the biscotti again.
  • Slice the biscotti loaf diagonally into ¾” slices.
    chocolate almond bisoctti
  • Transfer the slices onto the baking tray, sliced side facing the tray.
    chocolate almond bisoctti
  • Bake the biscotti for 10 minutes on 325F, turn the biscotti and bake for another 10 minutes or until light golden brown.
  • Transfer them to a cooling rack and let them cool.
  • Once cool, store them in an airtight container.

chocolate almond bisoctti, joy of baking chocolate almond bisoctti

14 thoughts on “Chocolate Almond Biscotti for Sweet Punch

  1. Wow, lovely looking biscottis, first time here, lovely blog too.., I joined sweet punch, and enjoyed baking them!, Lovely clicks, do visit me sometime when you have time

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