Italian Cookies Recipe

Mom’s Chocolate Almond Cookies

From my mom’s memories, a fantastic recipe.

20-30 minutes to assemble
First bake 25-30 minutes
Cool 10-20 minutes
Second bake 8-10 minutes per side

24 biscotti


  • 1-7oz box Almond Paste, grated
  • 1 stick (1/2 cup) chilled unsalted butter, diced
  • 1 3/4 cups all-purpose flour
  • 1 cup sugar
  • 1/2 cup Dutch processed cocoa
  • 1 1/2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 3 eggs
  • 1 tablespoon almond liqueur
  • 1 cup sliced almonds
  • Optional: 1 cup bittersweet chocolate*
    *for an extra chocolatey experience add chocolate chips



  1. Preheat oven to 350°F. Line a cookie sheet with parchment or foil.
  2. Add grated Almond Paste, butter, flour, sugar, cocoa, baking powder and salt to a food processor fitted with a metal blade, or use a bowl with pastry blender. Pulse or mix until the texture of fine crumbs.
  3. In a medium bowl, beat eggs with almond liqueur. Add flour mixture, almonds and chips, if desired. Mix until dough holds together. Turn out onto a lightly floured counter.
  4. Knead. Cut dough in half and roll into 2-10 inch logs. Transfer to cookie sheet. Flatten each log to 3/4 inch thickness.
  5. Bake 25-30 minutes or until firm. Cool cookie sheet on wire rack for 10-20 minutes.
  6. Cut into 3/4″ diagonal slices. Return to cookie sheet, cut side down. Bake 8-10* minutes. Flip and bake 8-10 minutes more.
  7. Cool on wire rack and store in air-tight container for 2-3 weeks.


  • Parchment paper
  • Grater
  • Pastry blender


Test Kitchen tip:

Bake the full 10 minutes, for dryer textured biscotti; for softer textured biscotti, bake only 8 minutes each side.



Source and picture: Odense




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