Chocolate Almond Biscotti


2 Cups Flour
1.5 Teaspoons Baking Soda
a pinch of Salt
1/2 Cup Sugar
1/4 Cup Brown Sugar
Vanilla/Almond Extract, to taste
2 Eggs
Chocolate Chips, your call on the amount
Sliced Almonds, same
and some Almond Milk, as needed


Mix all ingredients in a bowl until it forms a sticky dough. Add almond milk as needed if it doesn’t come together or is too dry.

Form into a long log that tapers at each side on a greased baking sheet. There is no butter in the dough so don’t forget the grease on the pan.

Bake for 30 minutes at 350 degrees.
Take out and cool for at least thirty minutes. If you cut it too soon it will crumble.


Slice into desired thickness using a serrated knife. I went for a thicker pieces so it wouldn’t break and would be substantial when dipping into coffee. But you can experiment there.

Bake for 7 minutes a side to toast.

2 responses to “Chocolate Almond Biscotti

  1. It is! And with no chemicals! It’s just a waiting game to make sure you let everything cool down before you cut it.

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s