On Line Cookbook


Recipe Information
Shelley Rizzo

  • 3 large eggs
  • 3/4 tsp (4 ml) vanilla extract
  • 1-1/3 cups (325 ml) all-purpose flour
  • 1/2 cup (125 ml) cocoa powder
  • 1-1/2 tsp (7 ml) baking soda
  • 1/8 tsp (1 ml) salt
  • 1 cup (225 ml) granulated sugar
  • 2/3 cup (150 ml) mini chocolate chips
  • 1 cup (225 ml) sliced almonds
  • Preheat the oven to 325 degrees (175 C.).
  • Mix eggs and vanilla till blended. Set aside.
  • Combine the flour, cocoa powder, baking soda, salt, sugar, chocolate chips, and almonds in the bowl of an electric mixer.
  • Mix while dry to combine ingredients.
  • Slowly add the egg mixture on low speed and mix just until the dough comes together.
  • Do the last bit of kneading by hand and incorporate all of the flour mix.
  • Roll the dough into 2 logs, each about 12 inches long.
  • Place them on a baking sheet at least three inches apart from each other and 2 inches from the sides of the baking pan.
  • Flatten the tops slightly.
  • Bake until the sides are firm and the tops are cracked and no longer wet-looking, about 20 minutes.
  • Cool to room temperature.
  • Decrease the oven temperature to 300 degrees (150 C.).
  • Cut the logs into slices 3/4 inch thick.
  • Place them, a cut side up, on a baking sheet.
  • Bake the biscotti until dry and firm, about 25 minutes.
  • Cool, then store in an airtight container.