Ghirardelli Chocolate Nut Biscotti
Indulge in the perfect balance of crunch and decadence with this Ghirardelli Chocolate Nut Biscotti recipe. Infused with the rich, velvety flavor of Ghirardelli semi-sweet chocolate chips and the nutty crunch of toasted almonds, these twice-baked Italian cookies are a delightful treat for any occasion. With just 20 minutes of prep time, these biscotti are easy to make and deliver a crisp, golden texture that's perfect for dunking in coffee, tea, or hot cocoa. The combination of simple pantry staples like all-purpose flour, eggs, and vanilla extract, paired with premium chocolate, makes this recipe a standout choice for dessert or gifting. Enjoy this classic baked good fresh from the oven or store it for up to a week to savor later!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 2 cups All-purpose flour
- 0.75 cup Granulated sugar
- 1 teaspoon Baking powder
- 0.25 teaspoon Salt
- 3 Large eggs
- 1 teaspoon Vanilla extract
- 0.75 cup Ghirardelli semi-sweet chocolate chips
- 1 cup Chopped almonds (toasted)
Instructions
Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone baking mat.
In a large mixing bowl, whisk together the flour, sugar, baking powder, and salt until well combined.
In a separate bowl, lightly beat the eggs and mix in the vanilla extract.
Make a well in the center of the dry ingredients and pour the egg mixture into it. Stir until all the ingredients come together into a dough. The mixture will be slightly sticky.
Fold in the Ghirardelli semi-sweet chocolate chips and toasted almonds, ensuring they are evenly distributed throughout the dough.
Transfer the dough onto a lightly floured surface. Divide it in half and shape each portion into a log about 12 inches long and 2 inches wide. Place the logs on the prepared baking sheet, leaving space between them as they will spread slightly during baking.
Bake the logs in the preheated oven for 25-30 minutes, or until they are golden brown and firm to the touch. Remove from the oven and allow to cool on the baking sheet for 10 minutes.
Transfer the logs to a cutting board. Using a serrated knife, slice them diagonally into 1/2-inch-thick biscotti pieces.
Place the biscotti slices cut-side down on the baking sheet. Return them to the oven and bake for 10-15 minutes, flipping them halfway, until they are lightly golden and crisp.
Remove the biscotti from the oven and transfer them to a wire rack to cool completely. Store in an airtight container for up to 1 week.
Nutrition Facts
Calories |
3192 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 125.4 g | 161% | |
| Saturated Fat | 39.3 g | 196% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 558 mg | 186% | |
| Sodium | 1253 mg | 54% | |
| Total Carbohydrate | 458.8 g | 167% | |
| Dietary Fiber | 30.5 g | 109% | |
| Total Sugars | 239.0 g | ||
| Protein | 78.8 g | 158% | |
| Vitamin D | 3.0 mcg | 15% | |
| Calcium | 421 mg | 32% | |
| Iron | 24.1 mg | 134% | |
| Potassium | 1753 mg | 37% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
