Brownie Biscotti with Almonds

Daintily drizzled with white chocolate, these eye-catching Brownie Biscotti with Almonds are loaded with chocolate chips and crunchy almonds making it a delectable delight.

Simple chocolate brownies were one of the first things I learned to bake.  Back then, not more than eleven years old, using a box mix, I quickly mastered turning out the perfect fudgy treats every time.

While there's nothing terribly wrong with the brownies  made from a box, they don’t compare to Chocolate Biscotti made from scratch, even if it is a bit more effort.

Brownie biscotti with almonds recipe


  • 1/2 cup butter, melted
  • 3 eggs
  • 2 teaspoons vanilla extract
  • 2-1/2 cups all-purpose flour
  • 1-1/3 cups sugar
  • 3/4 cup baking cocoa
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1 cup unblanched almonds, toasted and coarsely chopped
  • 1/2 cup miniature semisweet chocolate chips

For Drizzle:

  • 1/2 cup white baking chips
  • 1-1/2 teaspoons shortening


  1. Position one of your oven racks in the center of your oven. Preheat oven to 325 degrees F. Line a baking sheet with parchment paper or a nonstick baking liner and set aside
  2. In a large bowl, using a hand mixer, combine the butter, eggs and vanilla until well blended.
  3. In another bowl sift or whisk together flour, sugar, cocoa, baking powder and baking soda.
  4. Gradually add to butter mixture just until combined (dough will be crumbly).
  5. Turn dough onto a lightly floured surface; knead in almonds and chocolate chips. Divide dough in half.
  6. On prepared baking sheet, shape each portion into a 12-in. x 3-in. log, leaving 3 in. between the logs.
  7. Place the baking sheet on the center rack of your oven and bake for 30-35 minutes or until set and tops are cracked.
  8. Place the baking sheet on a wire rack and allow the logs to cool for 10-15 minutes.
  9. Carefully transfer to a cutting board. Using a serrated knife, cut the logs on a slight diagonal into 1/2-inch thick slices.
  10. Place cut side down on ungreased baking sheets. Bake for 20-25 minutes or until firm and dry.
  11. Remove from baking sheet and place on a wire rack and allow cool completely.

For drizzle:

  1. In a microwave, melt vanilla chips and shortening at 70% power for 1 minute, stir.
  2. Microwave at additional 10 to 20-second intervals, stirring until smooth.
  3. Place in plastic bag, snip corner and drizzle over Biscotti.
  4. When cool store Brownie Biscotti with Almonds in an air tight container at room temperature.
  5. For longer storage, place container in freezer.

Originally published as Brownie Biscotti in, Taste of Home December/January 2008

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