Double Chocolate Almond Biscotti

3 from 3 votes

This recipe is a slight tweak from 'Jenny can cook' wonderfully easy recipe. To go healthier, i've replaced all-purpose flour with locally milled Whole-wheat flour, which has soya beans added into it too! The sugar content has been halved, chocolate is homemade and is made with coconut oil. The recipe is adapted from Jenny's blog, that can be found in the reference URL.
Prep Time 1 hour
Cook Time 6 hours
Total Time 7 hours
Served AsSnacks
Servings 7


  • 1 1/3 cups whole-wheat flour with soya beans
  • 6 tbsp Sugar
  • 1/2 cup whole wheat pastry flour
  • 1/4 cup unsweetened cocoa
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon Salt
  • 3 egg
  • 3 tbsp coconut oil
  • 1 teaspoon vanilla
  • 1/3 cup chocolate chips or dark chocolate pieces
  • 2/3 cup whole raw almonds toasted, cooled & coarsely chopped


  • Preheat oven to 350° F. Line a large baking sheet with parchment paper.
  • Sift dry ingredients onto wax paper or into a bowl.
  • In a large bowl with an electric mixer, beat the eggs, oil, sugar, & vanilla for 5 minutes until nice and thick.
  • With mixer on low speed add dry ingredients to egg mixture followed by almonds and chocolate. The batter will be sticky.
  • Transfer batter to a floured surface and knead it 5-6 times to hold it together. Place on baking sheet and with wet hands, shape into an 11 x 4-inch log. Bake for 30 minutes.
  • Remove from oven to cooling rack and let stand undisturbed for 10 minutes. Transfer the log onto a cutting board and slice into 1/2” thick pieces with a sharp serrated knife.
  • Place cooling rack on top of baking sheet. Carefully place slices on cooling rack & return to oven. Turn the oven off and leave biscotti in for 20 minutes. Remove and cool completely on the rack.


Make sure to toast the almonds during the process.

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3 from 3 votes

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Madhu Rajan
Madhu Rajan

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