Today I’m sharing the recipe for a simple, sweet treat that I think you are going to LOVE! I realized recently that many of the recipes that I’ve been sharing with you lately trace back to my childhood. Lots of them stem all the way back to my Grandmother in Argentina and today is no different. When I was little, my grandmother would make biscotti daily. I could never get enough of them! One day, when I was feeling nostalgic, I came up with my own version of her biscotti and now MY family can’t get enough!

My Chocolate Almond Dipped Biscotti is loaded with fiber and monounsaturated fat which makes me feel great about eating them! Lots of flavor, no guilt. I love these for their amazing “crunch factor” and usually crave them each afternoon with a hot cup of tea.

Harris, Ellis and Jonathan eat them very quickly when I make them so I almost always double the recipe. They are even great straight from the freezer.

I hope you’ll make my biscotti in your kitchen for your family. You never know what traditions you are starting in your home. Perhaps one day your grandchildren will be thinking about making a recipe that reminds them of you. If you have a family recipe that traces years and years back, I’d love to hear what it is. Leave me a comment under the biscotti photo on my Instagram page (@janine.whiteson). Let’s try to “cook” up some inspiration! Xx Janine


Janine’s Chocolate Almond Dipped Biscotti


2 cups Spelt Flour

2/3 cup Almond flour

1 teaspoon baking powder

2/3 cup organic brown sugar

1 teaspoon Vanilla extract

3/4 cup toasted slivered almonds

3 large organic eggs

1/2 teaspoon cinnamon

3/4 cup semi-sweet chocolate chip – melted


1: Preheat the oven to 300 degrees. Place parchment paper over a large baking sheet.

2: Mix all the dry ingredients together well (not the sugar) in a large bowl, the spelt flour, almond flour, baking powder, and the cinnamon.

3: In a separate large bowl mix together the brown sugar and the eggs with an electric beater – for 2 minutes.

4: Add the vanilla extract – and mix for another minute.

5: Combine the dry ingredients into the wet ingredients and mix well. Add the slivered almonds and keep mixing until all combined. Dough is a little sticky.

6: Cut the batter in half, wet your hands so the batter does not stick to your fingers, form each half into logs about 10 inches long by 2 inches wide. Place both logs on the same baking tray, make sure the logs are about 2 inches apart.

7: Place in the oven for 50 minutes, each log should be a little brown. Take out of the oven and let the logs sit on the tray for 20 minutes.

8: Place logs on cutting board and cut slices approx. 1/3 inch – either straight across or diagonal.

9: Place all Biscotti back on the same baking tray and bake for 15 minutes one side – flip them over and bake for another 15 minutes on the other side. Let the Biscotti fully cool down.

10: Melt the chocolate in the microwave until smooth and creamy. With a spoon or a knife, spread chocolate on one side of the biscotti and place back onto the baking tray to harden up – chocolate side facing up.

11: Store in a sealed tight container for up to a week in the fridge or keep for a longer time in the freezer.