If these didn’t taste so good, I would regret having spent yesterday morning in the kitchen making these. Baking isn’t on my very short list of approved activities for my knee. And boy oh boy am I feeling every slight movement I make.

So let’s just keep this recipe a secret from my surgeon and physical therapist, okay?


I can always bribe them with these in a few weeks. What man in their right mind would say no to biscotti?!

Especially when it’s drizzled in chocolate.


These almost make having to wear my immobilizing brace for 3 extra weeks worth it. Almost.

I went and saw my surgeon last week, hoping he’d remove the stitches (he did) and let me get rid of the brace so I could start on physical therapy.

Naturally, that didn’t happen.


He told me I’d have to wear the brace for 3 more weeks and that I can switch to a less obnoxious brace on March 15th. I have that date circled in my planner and I’m counting down the days until it gets here.

All I’m allowed to do in physical therapy is a couple of things to try and improve my range of motion. When I had my first appointment this week, I was able to bend my knee a whole 35°. Only 100 more to go!!

It’s going to be the longest, slowest, most frustrating recovery I’ve ever had, but at least I’ve got biscotti. And Netflix 😉


But back to the biscotti because that’s what you’re really here for.

Not to toot my own horn or anything but these are good. Like, goooooooood, good.

Toasting the almonds gives these such a wonderful taste and a little orange zest brightens them up a little. The depth of flavour from toasted almonds is everything. It might be better than the chocolate drizzled all over them.


I would even venture as far as to say the chocolate isn’t necessary. But who am I kidding? Chocolate makes everything better.

These are stupid easy to make. It won’t look much like a dough when you’re done mixing (it looks more like a crumbly mess), but when you start shaping each loaf it all comes together.


Biscotti translates to “twice-baked” because these treats are baked twice; once in loaf form and again after they’ve been cut into the traditional biscotti shape.


They’re great by themselves, but I highly recommend pairing them with a cup of coffee. It’s like a match made in heaven.



Prep Time: 15 minutes

Cook Time: 35 minutes


  • 1/3 cup unsalted butter, softened
  • 3/4 cup sugar
  • 2 eggs
  • 1 tsp. vanilla extract
  • 1/4 tsp. almond extract
  • 2 tsp. orange zest
  • 2 1/4 cups all-purpose flour
  • 1 1/2 tsp. baking powder
  • 1/8 tsp. nutmeg
  • 1/4 tsp. salt
  • 1/2 cup toasted almonds, slivered/chopped
  • 1/2 cup semisweet chocolate chips


  1. Preheat oven to 325°F. Grease and flour a baking sheet; set aside.
  2. In a large bowl, cream together butter & sugar until light and fluffy. Beat in eggs, vanilla extract, almond extract, and orange zest.
  3. In a small bowl, combine flour, baking powder, nutmeg and salt. Stir into the creamed mixture until just blended. Gently mix in toasted almonds.
  4. Divide dough in half and form into long, flat loaves about 1/2" tall and 12" long. Place both loaves on prepared baking sheet, about 2" apart.
  5. Bake for 25 minutes, until a light golden brown. Remove from baking sheet and cool on wire rack for 5 minutes.
  6. Using a serrated knife, cut into slices on a slight diagonal about 1/2" wide. Put slices on baking sheet and bake for 10 minutes, turning over halfway through. Transfer to a wire rack to cool.
  7. Place chocolate chips in a small, microwave-safe bowl. Melt the chocolate in the microwave, stirring every 20-30 seconds, until smooth. Drizzle the chocolate over cooled biscotti (or spread chocolate on the bottom side of each cookie). Let stand at room temperature until set.

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