Deep, dark, rich chocolate biscotti studded with dark chocolate chunks and topped with crunchy almonds! Thank you to Imperial Sugar for providing the product used in this recipe! All opinions are my own.
Last recipe for #Choctoberfest! Be sure to enter the giveaway now if you haven’t already! You don’t want to miss this. 🙂 These past two weeks have been so fun and so delicious! I’ve shared Old-Fashioned Chocolate Cobbler, Banana Espresso Chocolate Crumb Cake, Salted Caramel Mocha Overnight Oats… and now, to end the week, some tasty Chocolate Biscotti!
Ben loves it when I make biscotti. Those crunchy little biscuit-cookie hybrids are the perfect excuse to eat cookies for breakfast! 🙂 I know that breakfast cookies are a thing… but they sound a little weird to me, if I’m being honest. But biscotti on the other hand? Sign me up! They’re just so exotic and fancy that I can’t resist them!
In my past biscotti dealings I’ve stuck with more neutral flavors: pumpkin and almond. This time though, I went all out: chocolate biscotti that’s been amped up with vanilla and almond extracts for maximum flavor, dark chocolate chunks that melt just a bit when you dunk that baby in your coffee [ohhh yeah], AND topped it all off with sliced almonds and a bit of sea salt. This biscotti is a chocolate lover’s dream!! It’s perfect for dipping in your morning [or afternoon or evening] coffee, but kiddos would love it dipped in milk or even hot chocolate for a double dose of chocolately deliciousness!
To make this biscotti, I used Imperial Sugar. Imperial Sugar served as the Gold Sponsor of #Choctoberfest this year. They were generous enough to send me 40 pounds of granulated sugar, plus a silicone baking mat and a cute apron to use during my #Choctoberfest baking. You can find Imperial Sugar on Pinterest, Facebook, Instagram, Twitter, and Youtube. What I love about Imperial Sugar, aside from their excellent sugar products, is that they are based in the southeast… so they are somewhat of a local company for me in Nashville. Fun! It’s be a great time baking with Imperial Sugar and chocolate over the past couple weeks with #Choctoberfest. I hope you’ve enjoyed it too! Happy weekend! 🙂
two years ago: Pumpkin Chocolate Chip Cookies
four years ago: Mom’s Lasagna
five years ago: Pumpkin Brownies
six years ago: Pumpkin Chicken Tacos, or My Misadventures with Spicy Food
from David Lebovitz
- 2 cups [280 grams] all-purpose flour
- 3/4 cups [75 grams] good cocoa powder
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 3 large eggs, at room temperature if you can [I forgot and all was well!]
- 1 cup [200 grams] granulated sugar – I used Imperial Sugar
- 1 teaspoon vanilla extract
- 1/4 teaspoon almond extract
- 3/4 cup dark chocolate chunks – any kind of chocolate chips would work too
- ~1/3 cup toasted and sliced almonds
- sea salt, for sprinkling – optional
Preheat oven to 350 degrees F. Line a large baking sheet with a silpat or parchment paper.
In a small bowl, stir together flour, cocoa powder, baking soda, and salt.
In a medium bowl, beat together eggs, sugar, vanilla extract, and almond extract. Mix dry ingredients into the wet ingredients, then fold in chocolate. Batter will be thick! Use a mixer if you like.
Divide batter in half, and shape each half into a log the length of the baking sheet. Press almonds into the log, gently flattening log into more of a rectangular shape. Sprinkle with sea salt if desired.
Bake for 25 minutes, then remove from oven and let cool for 15 minutes. Then, remove logs to a cutting board. Using a serrated knife, slice into 1/2 inch thick pieces, about 15 per log. Place cut-side down on baking sheet and return to oven. Bake for 20-30 minutes, until the biscotti feels mostly firm. They will harden further as they cool, so you can error on the side of caution for baking time.
Cool completely on a cooling rack before storing in an air-tight container. Serve with a dunking beverage–coffee, hot cocoa, or milk. Enjoy!
For more chocolate, click on the link below!