are one of my favorite Italian cookies. Who doesn’t love those crispy crunchy cookie bars made just fo dipping.
Speaking of dipping you can dip biscottis in your favorite hot or cold beverage. They’re great with coffee of course; but also delicious with tea, cocoa, milk, and wine! Yes you can most definitely dip your biscotti of choice in a glass of dessert wine. Think Vin Santo, or my personal favorite Greek Samos!
But before you start dipping you need some biscottis. Sure you can buy all sorts of biscottis from most supermarkets, coffee houses, and big box stores, but nothing compares to the homemade biscottis Nonna in Italy bakes. Or in my case Nana in Hawaii.
I’m sure most Italian grandmas have their favorite biscotti recipe, well so does this grandma; I just “cheat” a little bit and use a cake mix to make my biscotti.
These chocolate almond biscottis are made with just 5 ingredients and take just over an hour to make. The result is a delicious biscotti with just the right crunch!
Here’s the recipe:
1 package chocolate cake mix, Devil’s Food Cake if available
1 1/4 cup all purpose flour
1 stick butter, melted
2 large eggs
3/4 cup sliced almonds
- Preheat oven to 350 degrees Fahrenheit
- Fit a stand mixer with the paddle attachment (if using a hand held mixer be sure beaters are in tight)
- Place all ingredients in mixing bowl
- Mix on low until all ingredients are well combined
- Dough will be a bit stiff and tacky
- Turn dough on to baking sheet covered with parchment paper or silicone mat
With your hands flatten dough into a rectangle about 1/2” thick, make sure there’s a small mound running down the center of the rectangle and either side tapers down from the center mound.
- Bake for 30 minutes
- Remove from oven and let cool for 10 minutes
- Using a serrated bread knife slice the rectangle diagonally into 1/2” slices
- Lay slices cut side down on baking sheet
- Bake another 10 minutes
- Turn oven off and leave cookies in the oven for 30 minutes
- Transfer to wire racks to cool completely.
Your biscottis are now ready for dunking! Or if you want you can dip them or drizzle them in melted chocolate.
Store in air tight containers, ziplocks work fine. Your can store them at room temperature for weeks or freeze them for longer storage. But whatever you do don’t refrigerate them.
If you freeze them, thaw them out before serving. If they’ve lost their crispness pop them in a 250 degree oven for a few minutes to crisp them up.
Hope you love these biscottis as much as we do!
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