1) The document describes the development of a nutritious double chocolate almond biscotti product and a study of its shelf life. 2) Sensory evaluation was conducted on testers using a 5-point scale to standardize and finalize the recipe. The product scored well for taste, flavor, color and texture. 3) Weekly sensory evaluations over 4 weeks found the product maintained good characteristics for 3 weeks. By week 4, changes in taste and flavor were observed. The shelf life was labeled as 1 month. 4) A nutritional label and polypropylene packaging were developed. Budgeting showed a profit was made from selling 41 packets at Rs. 35 each.