A Few Notes About Ingredients

I like to use a dark cocoa for this recipe such as Hershey’s Cocoa Powder. Also, use a good quality brand of mini semi-sweet chocolate chips, such as Hershey’s or Nestle Toll House. I like to use mini chocolate chips for this recipe, and I have not been able to find Ghirardelli in the minis. It’s also pretty easy to find these name brands on sale during the holidays so it won’t hurt your budget too much!

Use real butter, large eggs, and real vanilla extract. If you’re going to bake wonderful goodies for your loved ones, you may as well use the best ingredients that you can.

Instructions for Making This Recipe

Preheat oven to 350 degrees. Line a baking sheet with parchment paper or a silicone baking mat. Gather your ingredients so that you have everything close at hand on the counter or table.

In a small bowl, mix together the all-purpose flour, baking cocoa, baking soda and salt.

Using a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy, about 2 minutes.

Add eggs, one at a time, mixing well after each addition. Beat in the vanilla extract.

Gradually stir in the flour mixture until just combined. Add chocolate chips and sliced almonds.

The First Bake

Scoop the dough onto the lined baking sheet and pat it into a flattened log about 13 inches long, 3 inches wide, and about 3/4″ thick. Smooth out the top and sides using a spatula.

I like to use an offset spatula dipped in water for this task, as it allows me to shape the log into a nicely even, flattened surface. 

The Second Bake

Remove from oven and reduce the oven temperature to 325 degrees.

Spray the cookie log with water, spritzing the sides and top. A little spray bottle works well for this job. The spray of water will soften the crust just enough to make slicing easier.

Wait five minutes, then carefully transfer the cookie log to a cutting board. I use two metal spatulas for this job, one on each end, so as not to break the log.

Using a sharp knife, cut crosswise with knife making 1/2″ slices.

I like to use my Santoku knife to make the slices. A sharp bench scraper might also work well. 

Place cookie slices on the baking sheet standing up on edge.

I have seen recipes where you lay the cookies flat on the baking sheet. I prefer to stand them up on end so that both sides brown evenly. They are thick enough that they will stand without falling, so no worries there. 

Bake for another 30-35 minutes, until the biscotti feel very dry and crisp around the edges. Remove from oven and transfer to a cooling rack. Dust with powdered sugar.

This recipe makes approximately 24 cookies.

I’ve found that biscotti stores very well. You may store cookies in a covered container in a cool, dry place for up to 6 weeks. Of course, they will probably not last that long!

Serve Double Chocolate Biscotti with Almonds at a tea party or with your next cup of coffee!

See more Cookie Recipes Here. Browse more Holiday Baking Ideas Here. See more Italian Recipes Here.