Chocolate-Dipped Almond Biscotti Recipe

Introduction

These Chocolate-Dipped Almond Biscotti are a delightful crunchy treat perfect for dipping into coffee or tea. With toasted almonds and a rich semi-sweet chocolate coating, they offer a satisfying balance of nutty flavor and sweet decadence.

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 vanilla and almond extracts until combined. Gradually add the wet ingredients to the dry, mixing just until combined, then fold in the toasted sliced almonds.
2. Step 2: Divide the dough in half and shape each piece into a 12-inch long, 2-inch wide log on the prepared baking sheet. Bake for 25-30 minutes until golden brown, then remove and cool for 10 minutes.
3. Step 3: Using a sharp knife, slice the logs diagonally into 1/2-inch thick pieces. Arrange the slices cut side down on the baking sheet and bake again for 15-20 minutes until dry and crisp. Let them cool completely.
4. Step 4: In a microwave-safe bowl, combine the chopped chocolate and vegetable oil if using. Microwave in 30-second intervals, stirring after each, until melted and smooth.
5. Step 5: Dip one end of each cooled biscotti into the melted chocolate, letting any excess drip off. Place them on a parchment-lined sheet and allow the chocolate to set at room temperature or refrigerate to speed up setting.
6. Step 6: Serve your chocolate-dipped almond biscotti with coffee or tea, or enjoy them as a satisfying snack any time.

Tips & Variations

• Toast the sliced almonds in a dry pan or oven before adding to bring out more flavor.
• For a different twist, try dipping biscotti ends in white or dark chocolate instead of semi-sweet.
• If you prefer, add a pinch of cinnamon or orange zest to the dough for extra aroma.
• If the dough feels too sticky to shape, chill it briefly in the fridge before forming the logs.

Storage

Store the biscotti in an airtight container at room temperature for up to two weeks. They stay crisp and perfect for dipping. If dipped in chocolate, keep them in a cool, dry place or refrigerate them to prevent melting. Allow chilled biscotti to come to room temperature before serving for the best flavor and texture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the biscotti without chocolate?

Yes, you can enjoy these almond biscotti plain or dusted with powdered sugar. The chocolate dip is optional and adds extra richness.

How do I know when biscotti are fully dry and crisp?

They should feel firm and break easily when bent slightly. The second baking dries them out to achieve the crisp texture typical of biscotti.

Chocolate-Dipped Almond Biscotti Recipe

Print Recipe

★★★★★

4.4 from 121 reviews

Crunchy, twice-baked Italian almond biscotti dipped in rich semi-sweet chocolate, perfect for pairing with coffee or tea as a delightful sweet snack.

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

Ingredients

Scale 1x2x3x

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, sugar, baking powder, and salt. In another bowl, beat the eggs with the vanilla and almond extracts until well combined. Gradually add the wet mixture to the dry ingredients and stir until just combined. Fold in the toasted sliced almonds carefully.
2. Shape and Bake the Biscotti – First Bake: Divide the dough into two equal parts and shape each into a 12-inch long and 2-inch wide log on the prepared baking sheet. Bake for 25-30 minutes until golden brown. Remove from oven and let cool for 10 minutes.
3. Slice the Biscotti: Use a sharp knife to slice the logs diagonally into 1/2-inch thick pieces.
4. Second Bake for Crispiness: Arrange the sliced biscotti cut side down on the baking sheet and bake for another 15-20 minutes until dry and crisp. Cool completely after baking.
5. Prepare the Chocolate Dip: In a microwave-safe bowl, combine the chopped semi-sweet chocolate and optional vegetable oil. Microwave in 30-second intervals, stirring between, until the chocolate melts smoothly.
6. Dip the Biscotti: Dip one end of each cooled biscotti into the melted chocolate, letting excess drip off. Place them on parchment paper and allow the chocolate to set at room temperature or refrigerate for faster setting.
7. Serve: Enjoy these chocolate-dipped almond biscotti with your favorite coffee or tea, or as a sweet crunchy snack on their own.

Notes

• Toasting the almonds enhances their flavor; toast them lightly in a dry pan before adding to the dough.
• Use a sharp serrated knife to slice the biscotti evenly for best results.
• The optional vegetable oil in the chocolate helps achieve a smooth, glossy finish when dipping.
• Store biscotti in an airtight container at room temperature for up to 2 weeks.
• For a dairy-free version, ensure the chocolate used is dairy-free.

Keywords: Almond biscotti, Chocolate dipped biscotti, Italian dessert, Twice-baked cookies, Coffee snacks