Chocolate-Dipped Almond Biscotti Recipe

Introduction

Chocolate-Dipped Almond Biscotti are crisp, twice-baked Italian cookies perfect for dunking in coffee or tea. This recipe combines toasted almonds with a rich chocolate dip for a delightful homemade treat that’s both crunchy and flavorful.

Ingredients

• 2 cups all-purpose flour
• 1 cup granulated sugar
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 3 large eggs
• 1 teaspoon vanilla extract
• 1 teaspoon almond extract
• 1 cup sliced almonds (toasted)
• 6 ounces semi-sweet chocolate (chopped)
• 1 teaspoon vegetable oil (optional, for smoothness)

Instructions

1. Step 1: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper. In a large bowl, whisk together the flour, sugar, baking powder, and salt. In another bowl, beat the eggs with the vanilla and almond extracts until combined. Gradually add the wet ingredients to the dry, mixing until just combined. Fold in the toasted almonds.
2. Step 2: Divide the dough in half and shape each piece into a 12-inch long, 2-inch wide log on the baking sheet. Bake for 25-30 minutes until golden brown. Remove from the oven and cool for 10 minutes. Slice the logs diagonally into 1/2-inch thick pieces.
3. Step 3: Arrange the sliced biscotti cut side down on the baking sheet. Bake for another 15-20 minutes until dry and crisp. Let them cool completely.
4. Step 4: Melt the chopped chocolate with the optional vegetable oil in a microwave-safe bowl, heating in 30-second intervals and stirring until smooth.
5. Step 5: Dip one end of each biscotti into the melted chocolate, letting excess drip off. Place on parchment to set at room temperature or refrigerate to speed setting.
6. Step 6: Serve the biscotti with your favorite coffee or tea, or enjoy them as a sweet snack.

Tips & Variations

• Toast the almonds beforehand to enhance their flavor and crunch.
• Add orange zest or a pinch of cinnamon to the dough for a fragrant twist.
• Use dark or white chocolate for dipping to customize the flavor.
• Store biscotti in an airtight container to maintain crispness.

Storage

Store the biscotti in an airtight container at room temperature for up to two weeks. They can also be frozen for longer storage; thaw at room temperature before enjoying. If dipped in chocolate, ensure the chocolate is fully set before storing to avoid sticking.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make biscotti without almonds?

Yes, you can omit the almonds or substitute them with other nuts like hazelnuts or pistachios, or even dried fruit for a different texture and flavor.

How do I know when biscotti are done baking?

The logs should be golden brown after the first bake, and the sliced biscotti will feel dry and crisp after the second bake. They should snap easily when broken.

Chocolate-Dipped Almond Biscotti Recipe

Print Recipe

★★★★★

4.4 from 90 reviews

This classic Chocolate-Dipped Almond Biscotti recipe offers crunchy, twice-baked Italian cookies infused with toasted almonds and dipped in smooth semi-sweet chocolate. Perfectly crisp and subtly sweet, these biscotti are ideal for dipping into coffee or tea or enjoying as a delightful snack.

• Author: Ria
• Prep Time: 15 minutes
• Cook Time: 50 minutes
• Total Time: 1 hour 5 minutes
• Yield: About 24 biscotti pieces 1x
• Category: Dessert
• Method: Baking
• Cuisine: Italian

Ingredients

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For the Biscotti:

• 2 cups all-purpose flour
• 1 cup granulated sugar
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 3 large eggs
• 1 teaspoon vanilla extract
• 1 teaspoon almond extract
• 1 cup sliced almonds (toasted)

For the Chocolate Dip:

• 6 ounces semi-sweet chocolate (chopped)
• 1 teaspoon vegetable oil (optional, for smoothness)

Instructions

1. Prepare the Biscotti Dough: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper. In a large bowl, whisk together the flour, granulated sugar, baking powder, and salt. In a separate bowl, beat the eggs, vanilla extract, and almond extract until fully combined. Gradually mix the wet ingredients into the dry ingredients until just combined, then fold in the toasted sliced almonds to distribute evenly throughout the dough.
2. Shape and Bake the Biscotti: Divide the dough into two equal portions and shape each into a log about 12 inches long and 2 inches wide on the prepared baking sheet. Bake the logs for 25-30 minutes until golden brown. Remove from the oven and allow to cool for 10 minutes. Using a sharp knife, slice the logs diagonally into 1/2-inch thick pieces. Arrange the biscotti cut side down on the baking sheet and bake again for 15-20 minutes, or until dry and crisp. Remove from the oven and cool completely.
3. Prepare the Chocolate Dip: Place the chopped semi-sweet chocolate and vegetable oil (if using) in a microwave-safe bowl. Microwave in 30-second intervals, stirring between each, until the chocolate is melted and smooth.
4. Dip the Biscotti: Dip one end of each biscotti into the melted chocolate, letting any excess drip off. Place the dipped biscotti on a parchment-lined baking sheet. Allow the chocolate to set at room temperature, or refrigerate briefly for faster setting.
5. Serve: Enjoy your chocolate-dipped almond biscotti with a hot cup of coffee or tea, or savor them as a crunchy, sweet snack on their own.

Notes

• For extra crunch, toast the sliced almonds lightly before folding them into the dough.
• Use a sharp serrated knife for clean and even biscotti slices.
• Vegetable oil in the chocolate dip helps achieve a smoother coating but can be omitted if preferred.
• Store biscotti in an airtight container at room temperature for up to two weeks to maintain crispness.
• Chocolate dipping is optional but adds a decadent touch to the biscotti.

Keywords: biscotti, almond biscotti, chocolate dipped biscotti, Italian cookies, twice-baked cookies, almond cookies, semi-sweet chocolate, dessert, coffee snack