• Cooking Time: 45 to 55
  • Servings: 16
  • Preparation Time:



  • 3/4 cup (110 grams) blanched whole almonds, toasted and chopped coarsely
  • 2/3 cup (135 grams) granulated white sugar
  • 2 large eggs
  • 1 teaspoon pure vanilla extract
  • 3/4 teaspoon baking powder
  • 1/8 teaspoon salt
  • 1 3/4 cups (245 grams) all-purpose flour
  • 4 ounces (110 grams) semi-sweet or bittersweet chocolate, chopped in 1/2 inch (1.25 cm) pieces
  • Preheat oven to 350 degrees F (180 degrees C). Toast almonds for 8-10 minutes or until lightly browned and fragrant. Let cool and then chop coarsely. Set aside.


  • Line a baking sheet with Reynolds® Parchment Paper. Set aside.
  • In bowl of your electric mixer (or with a hand mixer), beat the sugar and eggs on high speed until thick, pale, and fluffy (about 5 minutes).
  • When you slowly raise the beaters the batter will fall back into the bowl in slow ribbons.
  • At this point beat in the vanilla extract.
  • In a separate bowl, whisk together the flour, baking powder and salt.
  • Add to the egg mixture and beat until combined.
  • Fold in the chopped almonds and chocolate.
  • Transfer the dough to your parchment lined baking sheet and form into a log, about 12 inches (30 cm) long and 3 1/2 inches (9 cm) wide.
  • You may have to dampen your hands to form the log as the dough is quite sticky.
  • Bake for 25 minutes, or until firm to the touch.
  • Remove from oven and let cool on a wire rack for about 10 minutes.
  • Transfer log to a cutting board and, using a serrated knife, cut log into slices 3/4 inch (2 cm) thick on the diagonal.
  • Place the biscotti, cut side down, on the baking sheet.
  • Bake 10 - 15 minutes, turn slices over, and bake another 10 - 15 minutes or until golden brown.
  • Remove from oven and let cool. Store in an airtight container.
  • Makes about 16 biscotti.

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