Almond & White Chocolate Biscotti

Easy to make Almond and White Chocolate Biscotti, perfect to have on hand for the holidays, or to send as a gift! 

Two Almond and White Chocolate Biscottis with the tip dipped in milk chocolate on a small plate on a red cloth napkin

Biscotti are so easy to make and because they are, I keep a jar filled with them during the holidays. Almond and White Chocolate Biscotti are perfect to dip into coffee, tea or even hot chocolate, and my daughter really loves dunking them in her glass of cold milk. Box these crispy cookies up with pretty ribbons and they make the perfect Christmas treat to give to friends and neighbors.

These pretty little cookies keep well in an airtight jar for days and if you're considering sending them to loved ones living far away, they ship very well.

Why This Recipe Works

  • Biscotti are baked twice in the oven which makes them perfectly crunchy and perfect for dipping in a mug of something hot.
  • Almonds and white chocolate are a great combination! The flavors compliment each other and are enhanced by the touch of almond extract mixed into the dough.

Ingredient Notes

See recipe box below for ingredient amounts and full recipe instructions.

  • Almonds and white chocolate: Sliced, toasted almonds and white chocolate chips go so well together!
  • Flour: Use all-purpose flour.
  • Baking powder: Gives the biscotti a little lift.
  • Almond extract and salt: For flavor.
  • Sugar: Granulated sugar.
  • Butter: One stick of room temperature, salted butter.
  • Eggs: Add structure.
  • Melting Chocolate: Use 2 cups of good quality melting or semi-sweet chocolate. I use and recommend Baker's brand, Ghirardelli, and Lindt. I don't recommend using chocolate chips or white chocolate baking morsels. These contain stabilizers which prevent them from melting completely.

Two Almond and White Chocolate Biscottis with the tip dipped in milk chocolate on a small plate on a red cloth napkin with thirteen milk chocolate dipped biscottis on a cooling rack in the background

How To Make This Recipe

  1. Scatter sliced almonds in one even layer across a baking sheet and place in the oven. Pull the almonds out of the oven after five minutes and toss them with a spoon so they cook evenly. Place the baking sheet back in the oven to bake for an additional 5 minutes or until golden brown.
  2. Whisk the flour, baking powder and salt in a medium bowl to blend. Set aside.
  3. Using an electric mixer, beat the sugar and butter in a large bowl to blend.
  4. Beat in the eggs one at a time. Add the almond extract.
  5. Add the flour mixture and beat just until blended.
  6. Place the toasted, sliced almonds on a cutting board and roughly chop them.
  7. Stir almonds and white chocolate chips into dough.
  8. Form the dough into a 13-inch long, 3-inch wide log on a prepared baking sheet.
  9. Baked until lightly golden, about 35-40 minutes.
  10. Cool completely, about 30 minutes.
  11. Place the biscotti log on a cutting board. Using a sharp knife, cut the log on a diagonal into 1/2 to 3/4-inch thick slices.
  12. Arrange the biscotti cut side down on the baking sheet. Bake the biscotti until they are golden, about 20 minutes.
  13. Transfer the biscotti to a rack and cool completely.

How To Melt The Chocolate (optional)

  1. Stir the chocolate in a bowl set over a saucepan of simmering water until chocolate melts.
  2. Dip half of the biscotti into the melted chocolate. Gently shake off the excess chocolate.
  3. Place the biscotti on a rack to set. Top with colored sugar or sprinkles if desired.
  4. Refrigerate until chocolate is firm, about 15 minutes.

Expert Tips

  • The biscotti can be made ahead. Store in an airtight container up to 4 days.
  • I dipped these biscotti in melted chocolate, which is completely unnecessary but makes for a pretty final touch.

Frequently Asked Questions

Can I Freeze Almond & White Chocolate Biscotti?

Yes, you can! Make and shape the dough into biscotti and freeze them on a baking sheet, then transfer the frozen unbaked biscotti to a zip-top bag, and bake them straight from frozen, adding a couple of minutes to the baking time.

What Are Some Ways To Use Leftover Ingredients?

Close up of Two Almond and White Chocolate Biscottis with the tip dipped in milk chocolate on a small plate on a red cloth napkin with eleven chocolate dipped biscottis on a cooling rack in the background

Enjoy!

Almond and White Chocolate Biscotti | ZagLeft

Almond & White Chocolate Biscotti

Easy to make Almond and White Chocolate Biscotti, perfect to have on hand for the holidays, or to send as a gift!
Print Pin
Prep Time: 15 minutes
Cook Time: 50 minutes
Total Time: 1 hour 5 minutes
Course: Dessert
Servings: 2 dozen
Author: Joanie Zisk

Ingredients

  • 3/4 cup almonds , sliced, toasted
  • 2 cups all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 3/4 cup granulated sugar
  • 1/2 cup butter , room temperature (1 stick)
  • 2 large eggs
  • 1/4 teaspoon almond extract
  • 1 cup white chocolate chips
  • 2 cups good melting chocolate , roughly chopped (optional)
  • sprinkles (optional)

Instructions

  • Preheat oven to 350 degrees F.
  • Scatter sliced almonds in one even layer across a baking sheet and place in the oven. Pull the almonds out of the oven after five minutes and toss them with a spoon so they cook evenly. Place the baking sheet back in the oven to bake for an additional 5 minutes or until golden brown.
  • Whisk the flour, baking powder and salt in a medium bowl to blend. Set aside.
  • Using an electric mixer, beat the sugar and butter in a large bowl to blend.
  • Beat in the eggs one at a time. Add the almond extract
  • Add the flour mixture and beat just until blended.
  • Place the toasted, sliced almonds on a cutting board and roughly chop them.
  • Stir almonds and white chocolate chips into dough.
  • Form the dough into a 13-inch long, 3-inch wide log on a prepared baking sheet.
  • Baked until lightly golden, about 35-40 minutes.
  • Cool completely, about 30 minutes.
  • Place the biscotti log on a cutting board. Using a sharp knife, cut the log on a diagonal into 1/2 to 3/4-inch thick slices.
  • Arrange the biscotti cut side down on the baking sheet. Bake the biscotti until they are golden, about 20 minutes.
  • Transfer the biscotti to a rack and cool completely.
  • TO MELT CHOCOLATE (OPTIONAL)
  • Stir the chocolate in a bowl set over a saucepan of simmering water until chocolate melts. Dip half of the biscotti into the melted chocolate. Gently shake off the excess chocolate. Place the biscotti on a rack to set. Top with colored sugar or sprinkles if desired. Refrigerate until chocolate is firm, about 15 minutes.
  • The biscotti can be made ahead. Store in an airtight container up to 4 days.

The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.

Thank you so much for reading!

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