Chocolate-Almond Biscotti – Festive Crunchy Treat Inspired by NY Times

Looking for a crunchy, homemade cookie perfect for festive celebrations or cozy winter evenings? This chocolate-almond biscotti recipe from the New York Times is just the thing! With a rich cocoa and subtle coffee flavor, these biscotti are perfect for dipping in coffee, tea, or a glass of mulled wine during your holiday movie nights.

🕒 Prep & Cooking Time

Prep Time: 20 minutes
Bake Time: 30–35 minutes (in two stages)
Yield: About 30 biscotti slices

📝 Ingredients

170 g all-purpose flour
25 g cocoa powder
1 tbsp instant coffee powder (rasa)
1 tsp baking powder
Pinch of salt
2 eggs
150 g granulated sugar
50 g almonds (preferably roasted and skinless)

🔪 Step-by-Step Instructions

Mix Dry Ingredients:
- Sift together the flour, cocoa, instant coffee powder, baking powder, and salt into a large bowl.
Prepare Wet Mixture:
- Beat the eggs well in a separate bowl. Reserve 1 tablespoon of beaten egg for brushing later.
- Add the sugar to the eggs and lightly whisk to combine—no need to dissolve the sugar completely.
Combine:
- Pour the egg mixture over the dry ingredients and mix until a sticky, uniform dough forms. Using a mixer with a paddle attachment helps, but you can mix by hand too.
Prepare for Rolling:
- Generously flour a baking sheet or work surface. Using floured hands, gently spread the dough into a flat sheet about 0.5 cm thick.
Add Almonds & Roll:
- Scatter the roasted almonds evenly on top of the dough sheet and gently press them into the dough.
- Carefully roll the dough into a log shape, using the parchment paper underneath to help. If the dough sticks, gently peel and continue rolling.
First Bake:
- Transfer the log to a baking tray lined with parchment paper and dusted lightly with flour.
- Brush the log with the reserved beaten egg for a glossy finish.
- Bake at 180°C for 15 minutes.
Slice & Second Bake:
- Remove from the oven and, using a sharp knife, slice the log into thin slices (about the thickness of a finger).
- Place the slices flat on the baking tray and bake again at 180°C for 10–15 minutes, or until crisp and dry to your liking.

💡 Tips & Variations

Toast your almonds lightly beforehand to deepen their flavor and crunch.
You can substitute almonds with hazelnuts, walnuts, or pistachios for variety.
For extra aroma, add a teaspoon of vanilla extract or orange zest to the dough.
Store biscotti in an airtight container to keep them crisp for weeks.

🧾 Final Thoughts

These chocolate-almond biscotti bring together the warmth of cocoa and a hint of coffee with the satisfying crunch of roasted almonds. Perfect for sharing during festive occasions or simply enjoying as a treat with your favorite hot drink. The two-step baking process ensures a delightfully crisp texture that will keep you coming back for more.