Description
This Chocolate-Dipped Almond Biscotti recipe offers a delightful combination of crunchy, twice-baked Italian cookies studded with toasted almonds and finished with a rich semi-sweet chocolate dip. Perfect for enjoying alongside coffee or tea, these biscotti provide a satisfying sweet snack with a nutty crunch and decadent chocolate finish.
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, sugar, baking powder, and salt. In a separate bowl, beat the eggs with vanilla and almond extracts until well combined. Gradually add the wet mixture into the dry ingredients, stirring until just combined. Fold in the toasted sliced almonds.
- Shape and Bake the Biscotti: Divide the dough in half and shape each portion into a 12-inch long, 2-inch wide log on the baking sheet. Bake for 25 to 30 minutes until golden brown. Cool the logs for 10 minutes. Slice diagonally into 1/2-inch thick pieces. Arrange the slices cut side down on the baking sheet and bake for an additional 15 to 20 minutes until dry and crisp. Let cool completely.
- Prepare the Chocolate Dip: In a microwave-safe bowl, combine the chopped semi-sweet chocolate and vegetable oil if using. Microwave in 30-second intervals, stirring after each, until the chocolate is fully melted and smooth.
- Dip the Biscotti: Dip one end of each cooled biscotti into the melted chocolate, allowing excess to drip off. Place the dipped biscotti on parchment paper to set. Let the chocolate firm up at room temperature or refrigerate for faster setting.
- Serve: Enjoy your Chocolate-Dipped Almond Biscotti with a cup of coffee or tea, or simply as a sweet crunchy snack on their own.
Notes
- To toast the almonds, spread them on a baking sheet and toast in a 350°F oven for 8-10 minutes until fragrant and lightly browned.
- Ensure biscotti are fully cooled before dipping into chocolate to prevent melting or cracking.
- Vegetable oil is optional in the chocolate melt to create a smoother, shinier coating.
- Store biscotti in an airtight container at room temperature to keep them crisp for up to two weeks.
- Use a sharp serrated knife for clean slicing of biscotti logs.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Italian
Keywords: Chocolate-Dipped Biscotti, Almond Biscotti, Italian Cookies, Twice-Baked Cookies, Semi-Sweet Chocolate Biscotti, Coffee Biscotti
