Candied Almond Chocolate Chip Biscotti: Crisp Italian Cookies with a Twist
Each crisp bite marries caramelized sweetness with decadent cocoa for indulgent dunking.
Candied Almond Chocolate Chip Biscotti
Biscotti—the iconic twice-baked Italian cookie—is beloved for its satisfyingly crunchy texture and dunk-worthy shape. By enriching the dough with candied almonds and chocolate chips, you get extra bursts of flavor and a uniquely addicting snap. This guide covers everything you need to know to make candied almond chocolate chip biscotti at home, from ingredient selection and candying nuts to shaping, baking, serving, and making your cookies stay crisp for days.
Table of Contents
- Recipe Overview
- Why Candied Almonds?
- Ingredients & Substitutions
- Step-By-Step Instructions
- Tips for Ultra-Crisp Biscotti
- Serving & Storage Suggestions
- Frequently Asked Questions
Recipe Overview
This recipe transforms classic chocolate chip biscotti into something special with candied almonds. The nuts are quickly caramelized and folded into a tender, buttery dough with bittersweet or semisweet chocolate. After two rounds of baking, you end up with cookies that are golden-edged, sturdy, and perfect for dunking in coffee or tea.
- Preparation Time: 20 minutes
- Cook Time: 50 minutes (including double baking)
- Total Time: ~1 hour 15 minutes (plus cooling)
- Yield: 24 generous biscotti
Why Candied Almonds?
Most homemade biscotti recipes call for slivered or whole almonds, but candying the nuts in sugar before mixing them into the dough serves several purposes:
- Extra Crunch: Caramelizing the almonds preserves their snap, even after two rounds of baking.
- Enhanced Flavor: The thin sugar shell adds subtle notes of caramel that pair beautifully with the chocolate and dough.
- Ultimate Texture: Each bite contains pieces of crisp, sweet nuts.
This simple step takes just a few minutes and requires only almonds, sugar, and a splash of water.
Ingredients & Substitutions
| Ingredient | Quantity | Notes / Substitutions |
|---|---|---|
| Raw whole almonds | 1 cup (120g) | Slivered or sliced ok. Toast for extra flavor. |
| Granulated sugar (for candying) | 1/4 cup (50g) | White sugar preferred. Cane sugar optional. |
| Water | 2 tablespoons | For dissolving sugar. |
| All-purpose flour | 2 1/2 cups (315g) | Ensure it’s scooped and leveled. |
| Baking powder | 2 teaspoons | Provides rise and structure. |
| Kosher salt | 1/2 teaspoon | Balances sweetness. |
| Unsalted butter, softened | 8 ounces (226g) | For flavor and richness. |
| Granulated sugar (for dough) | 1 cup (200g) | Can reduce slightly if desired. |
| Large eggs | 2 | Room temperature recommended. |
| Almond extract | 1 teaspoon | Enhances nutty aroma. |
| Mini chocolate chips | 3/4 cup (110g) | Semi-sweet or bittersweet. Chopped chocolate can substitute. |
Optional Enhancements
- Orange zest: Adds citrus brightness.
- Dash of cinnamon: A hint of warmth.
- Topping with coarse sugar: For added crunch.
Step-By-Step Instructions
1. Candy the Almonds
- In a medium saucepan, combine almonds, 1/4 cup sugar, and 2 tablespoons water.
- Cook over medium heat, stirring frequently, until syrup thickens and coats almonds and begins to dry, about 4 minutes.
- Continue to stir until sugar crystallizes and almonds are dry and sandy.
- Transfer nuts to a baking sheet to cool completely.
2. Prepare the Biscotti Dough
- Preheat oven to 350°F (177°C). Line baking sheet with parchment.
- Using a stand mixer or hand mixer, cream butter and 1 cup sugar until light and fluffy, 2-3 minutes.
- Beat in eggs, one at a time, followed by almond extract.
- In a separate bowl, whisk together flour, baking powder, and salt. Add to the butter mixture and mix just until combined.
- Fold in candied almonds and mini chocolate chips until evenly distributed.
3. Shape and First Bake
- Divide dough into two portions.
- On a lightly floured surface, shape each into a 9-inch-long log about 2 inches wide.
- Place logs several inches apart on prepared baking sheet.
- Bake for 30–35 minutes until golden and firm to the touch.
- Remove sheet from oven and let logs cool for 10–15 minutes.
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4. Slice and Second Bake
- Reduce oven temperature to 300°F (149°C).
- Transfer slightly cooled logs to a cutting board.
- Using a sharp serrated knife, slice logs on the bias into 3/4-inch thick pieces.
- Arrange slices, cut side up, on baking sheet.
- Bake for about 10 minutes, flip, and bake another 8–10 minutes until golden and dry.
- Cool completely on wire rack.
5. Enjoy and Store
- Once cooled, biscotti are ready to eat, dunk, package, or store.
- For best longevity, store in an airtight container up to 2 weeks.
Tips for Ultra-Crisp Biscotti
- Double bake is essential for dryness and crunch—do not skip the second baking.
- Cool logs slightly but slice while still warm to minimize crumbling.
- Use parchment paper for fuss-free transfer and clean up.
- Let cookies cool fully before storing, preventing steam from softening them.
- Small chocolate chips or finely chopped chocolate disperse better and prevent breaking when slicing.
- For extra crispness, leave sliced biscotti in an oven (that’s turned off) for another hour.
Serving & Storage Suggestions
- Classic pairing: Hot espresso, cappuccino, or strong tea.
- Biscotti’s firm texture makes for perfect dipping.
- Gifting: Tie up biscotti in cellophane bags or tins for beautiful edible gifts.
- As dessert: Serve dipped in melted chocolate or alongside gelato.
- Longevity: Rooms with lower humidity keep biscotti crisp for up to two weeks.
- Crumble over yogurt, ice cream, or fruit salad for a crunchy topping.
How Biscotti Differ From Other Cookies
| Type | Baking Style | Texture | Pairing |
|---|---|---|---|
| Biscotti | Twice-baked | Dry, crunchy | Coffee, tea |
| American Cookie | Single bake | Chewy, tender | Milk, ice cream |
| Shortbread | Single bake | Crumbly, rich | Tea |
Frequently Asked Questions (FAQs)
Q: Can I make these biscotti without candied almonds?
A: Yes; use raw or toasted almonds for a simpler cookie, but candying adds notable crunch and flavor.
Q: How do I stop my biscotti from crumbling when slicing?
A: Slightly cooling before slicing helps, as does using a sharp serrated knife. Slice gently and avoid using chocolate chunks that are too large.
Q: Can I freeze biscotti?
A: Absolutely. Wrap tightly and freeze up to three months. Thaw at room temperature or crisp for a few minutes in the oven.
Q: I like softer biscotti. What should I do?
A: Bake less on the second round for a tender result, or omit the second bake entirely (though true biscotti are crisp).
Q: Substitute ideas for nuts and chocolate?
A: Pecans, pistachios, or hazelnuts work well. Try white chocolate, dried cranberries, or chopped dried cherries for variety.
Troubleshooting & Variations
- Spread too much: Dough may be too warm; chill before shaping.
- Biscotti are soft: Extend second bake or cool completely before storage.
- Flavor variations: Try anise extract, cardamom, or dip in chocolate.
Nutrition Information
Estimated per cookie (based on 24 servings):
- Calories: 110
- Fat: 5g
- Carbohydrates: 15g
- Sugar: 8g
- Protein: 2g
*Actual nutrition may vary based on substitutions or portion size.
Expert Tips & Final Thoughts
- Let candied almonds cool before adding to dough to prevent melting the butter.
- If gifting, layer with parchment for festive presentation.
- Experiment with flavorings and mix-ins for creative twists.
- Biscotti’s shelf stability makes them ideal for mailing or holiday gifting.
The addition of candied almonds makes this biscotti recipe crisp, flavorful, and memorable, perfect for any occasion where a crunchy cookie is desired. Explore the joy of homemade biscotti—one batch brings coffee shop magic straight into your kitchen!
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