Chocolate-Dipped Almond Biscotti Recipe
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.
- 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
Scale
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
- 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.
- 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.
- 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.
- 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.
- 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
