Enter into the delicious world of biscotti, where crunchy delights meet irresistible indulgence! With a dash of creativity and a sprinkle of magic, we’re about to embark on a baking adventure like no other. Picture this: plump almonds, nestled within a symphony of flour, baking powder, and a hint of cinnamon, awaiting their transformation into crispy perfection. But that’s just the beginning!

As we gather our ingredients—eggs, sugars, almond extract—the stage is set for a culinary spectacle that will dazzle the taste buds and warm the heart. With each crack of an egg and every measured spoonful of sugar, the excitement builds, anticipation tingling in the air.

But here’s where the real fun begins: melted chocolate chips, swirling and twirling in a dance of decadence, ready to envelop our biscotti in a cloak of sweetness. As we dip and drizzle, creating edible masterpieces that rival even the most elaborate works of art, it’s impossible not to feel a sense of childlike wonder and delight.

And when at last our biscotti emerge from the oven, golden and fragrant, with just the right amount of crunch, we know that we’ve created something truly special. With each bite, we’re transported to a place where joy knows no bounds and every moment is filled with sweetness and light.

So, grab your apron and join me in this culinary escapade, where biscotti dreams come true and the only limit is your imagination!



Jamie Mastrio
These are the biscotti that we want to make on cookie day
Prep Time 30 minutes
Cook Time 35 minutes
Total Time 1 hour 5 minutes


  • 1 c. almonds
  • 2 1/2 c. all-purpose flour
  • 1 tsp. baking powder
  • 1/2 tsp. baking soda
  • 1/2 tsp. ground cinnamon
  • 1/2 tsp. kosher salt
  • 4 large eggs
  • 3/4 c. granulated sugar
  • 1/4 c. packed brown sugar
  • 1 tsp. almond extract
  • 1 c. chocolate chips melted


  • * Preheat oven to 350°. Spread almonds on a small baking sheet and bake until toasted, 15 minutes. Let cool, then coarsely chop.
  • * Line two large baking sheets with parchment paper and grease with cooking spray. In a large bowl, whisk together flour, baking powder, baking soda, cinnamon, and salt.
  • * In a medium bowl, whisk together eggs, sugars, and almond extract until smooth. Pour egg mixture into dry ingredients and stir until just combined. Fold in almonds.
  • * Divide dough in half and place on prepared pans. Pat each half into a long flat log. Bake until golden, 15 minutes. Cut each log on the bias into ½-inch thick pieces and place back on trays, cut side up. Bake 10 minutes more then flip each biscotti. Bake another 10 minutes or until golden. Let cool completely.
  • * Spread melted chocolate onto a plate and dip bottoms of biscotti in chocolate. Place on a cooling rack, chocolate side up and let harden


Made omitting the almond extract, because we didn't have any on hand, and it was still delicious.
Adapted from Some website I found

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