Half-and-Half Chocolate Almond Biscotti

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

Crunchy twice-baked biscotti with a perfect balance of dark chocolate chunks and toasted almonds, ideal for dunking. This Italian-inspired recipe, ready in about 65 minutes, layers all-purpose flour, granulated sugar, baking powder into a dessert worth slowing down for — great for weekend baking, holiday tables, or any time you want a sweet payoff at the end of a meal. Each serving lands at about 150 calories and feeds 12, so it slots into a weekend bake or a special-occasion dessert tray. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 15 min Cook: 50 min Serves 12 Italian cuisine 150 cal/serving
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Ingredients

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Instructions

  1. Step 1: Preheat oven to 350°F. In a large bowl, whisk together 2 cups all-purpose flour, 3/4 cup granulated sugar, 1 tsp baking powder, and 1/4 tsp salt.
  2. Step 2: In a separate bowl, beat 2 large eggs with 1 tsp vanilla extract until combined. Add the wet to the dry ingredients and mix until a dough forms.
  3. Step 3: Fold in 3/4 cup toasted chopped almonds and 3/4 cup semi-sweet chocolate chunks evenly throughout the dough.
  4. Step 4: Shape dough into two logs about 12 inches long and 2 inches wide on a parchment-lined baking sheet. Bake for 25 minutes until firm and golden.
  5. Step 5: Remove from oven and let cool for 10 minutes, then slice diagonally into 1/2-inch thick pieces. Place slices cut side down and bake for an additional 12 minutes, then flip and bake 12 more minutes until dry and crisp.

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