I first made a version of these chocolate almond biscotti in an introductory baking class at culinary school. As I was forming the rich chocolate biscotti dough into logs and placing it on the parchment paper, I remember thinking to myself, “Wow–this feels like it is going to turn out horribly!” The dough felt very sticky and I wasn’t sure how well the chocolate and almond-laden logs would hold up while being baked twice in the oven.
They came out tasting incredible.
These are wonderful when served with some coffee in the morning. As far as biscotti go, they are on the slightly sweeter side.
Chocolate Almond Biscotti
