Skim by Section
★ Why You'll Love this Recipe ★
If you love starting your day with coffee, this chocolate almond biscotti will take your enjoyment to the next level. Packed with protein, it’s a deliciously indulgent yet wholesome way to kick off your morning.
Coffee is pretty much the nectar of life.
Not being dramatic.
There are very few things in life that I love more than my morning cup of coffee. ☕ In fact, most days it's necessary. Just ask my hubby... or my kids... or my mom... or anyone who attempts to talk to me before coffee. It can sometimes be, well... not very pleasant. Words tend to be grumbles, loud noises make me cringe and my eyes may not really be all the way open until that warm cup of Joe so sweetly touches my lips.
Morning Coffee + Biscotti = Heaven/Necessary
If you're anything like me then you're going to want in on this coffee game changer. It's this thing called biscotti. Maybe you've heard of it? It's perfectly shaped and baked specifically to dunk-soften-enjoy-repeat until 100% morning satisfaction is achieved.
Tastes Good and Good for You Too
I adapted a Pinch of Yum recipe by adding chia seeds for extra fiber and protein—you won’t taste them, but they’re cute and good for you! Protein powder also layers in for a boost of protein hidden in this sweet treat. Honey replaces sugar, almonds and dark chocolate add another healthy boost, and the whole wheat also add nutrition and protein.
It's the perfect balance of indulgent and healthy eating. Because it’s all about balance—food, life, everything.
Protein Packed
This homemade biscotti recipe delivers a boost of protein wrapped in a crunchy, chocolatey biscotti that’s perfect for dipping in your morning coffee. It can be made ahead and stored for weeks, making it an easy grab-and-go breakfast that doesn’t skimp on flavor.
★ Ingredients You'll Need ★
Here's everything you need to make delicious and protein-packed homemade biscotti.
- Honey.
- Butter. Salted.
- Vanilla extract.
- Eggs.
- Whole wheat flour.
- Salt.
- Baking powder.
- Protein powder. Vanilla flavored.
- Chia seeds.
- Slivered almonds.
- Chocolate chips.
★ Tips & FAQs ★
Yes, most protein powders work well in biscotti, including whey, plant-based, or collagen. Just make sure the flavor complements chocolate and almond.
Bake it just until crisp, not overly browned. If you prefer a softer texture, reduce the second bake time slightly. Keep in mind, biscotti is supposed to be pretty hard. It is meant to be dipped in coffee and it softens quickly when dipped.
Yes! Biscotti holds up well over time and is perfect for busy mornings with coffee or on-the-go snacking.
Store biscotti in an airtight container at room temperature for up to 2 weeks to keep it crisp and fresh. For longer storage, you can freeze it in a sealed container or freezer bag for up to 3 months—just let it thaw at room temperature before enjoying.
★ More Café Breakfast Ideas ★
Want more breakfast ideas?
Browse all my easy breakfast recipes
This chocolate almond biscotti recipe was featured on South Your Mouth!
Chocolate Almond Protein Biscotti
Ingredients
- ½ cup butter softened
- ⅓ cup honey
- ½ teaspoon vanilla extract
- 3 eggs
- 2 cups whole wheat flour
- ½ teaspoon salt
- 1 ½ teaspoon baking powder
- 1 scoop vanilla protein powder
- ¼ cup chia seeds
- ½ cup slivered almonds
- 2 oz semi-sweet chocolate chips
CHOCOLATE-HONEY ICING
- 2 oz semi-sweet chocolate chips
- 2 tablespoon honey
Mighty Mrs. is a #WalmartPartner.
Instructions
- Preheat oven to 325˚F.
- Make dough. Cream the honey, butter and vanilla together in a bowl. Beat in eggs. Whisk together the remaining dry ingredients In a separate bowl. Mix dry ingredients into the honey-butter mixture to form dough.
- Form a loaf. Lift dough out of the bowl with floured hands. Form a long, flat, rectangular loaf that's about ½" tall, 5" long and about a foot long. Lay loaf on a lined baking sheet.
- Bake on a lower rack for 35 minutes then remove from oven and let cool for about 15-20 minutes.
- Slice and bake again. Using a serrated knife, gently slice into 1" slices all the way down the length of the loaf. Place slices back onto the baking sheet and bake for an additional 10 minutes on each side.
- Making chocolate icing. Add chocolate chips toa glass bowl and microwave for 30 second increments, stirring in between until chocolate is melted. Add honey, microwave one last time then scrape melted chocolate-honey into a piping bag.
- Pipe chocolate onto each piece of biscotti. Serve warm or let chocolate harden and then store for later.
Notes
- Bake on a lower rack in the oven to prevent over-browning.
- If you don't have a piping bag, you can use a sandwich bag with the corner snipped.
- To fill the piping bag, I set it in a mug and fold the top over the rim to easily scrape in the melted chocolate.
Leave a Reply