Description
These Chocolate-Dipped Almond Biscotti are a delightful treat that are perfect for gifting or enjoying with your coffee. They are satisfyingly buttery, crunchy, and the chocolate dip adds an extra layer of decadence.
Ingredients
Scale
- 2 1/4 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 cup (1 stick) unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 teaspoon almond extract
- 1 cup whole almonds, roughly chopped
- 6 ounces bittersweet or semi-sweet chocolate, chopped
- 1 tablespoon coconut oil (optional, for smoother dipping)
Instructions
- Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
- In a medium bowl, whisk together the flour, baking powder, and salt.
- In a large bowl, cream together the softened butter and granulated sugar until light and fluffy.
- Beat in the eggs one at a time, then stir in the vanilla extract and almond extract.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Fold in the chopped almonds.
- Divide the dough in half. On the prepared baking sheet, shape each half into a log approximately 10-12 inches long and 2 inches wide. Leave some space between the logs as they will spread slightly.
- Bake for 25-30 minutes, or until lightly golden and firm to the touch.
- Remove from the oven and reduce the oven temperature to 300°F (150°C).
- Let the logs cool on the baking sheet for about 10-15 minutes, then carefully transfer them to a cutting board.
- Using a serrated knife, slice the logs diagonally into 1/2-inch thick pieces.
- Lay the sliced biscotti back on the baking sheet, cut-side down.
- Bake for another 15-20 minutes, flipping halfway through, until dry and crisp.
- Remove from the oven and let cool completely on a wire rack.
- Melt the chocolate: In a microwave-safe bowl, melt the chopped chocolate in 30-second intervals, stirring after each, until smooth. If using, stir in the coconut oil for a smoother consistency.
- Dip one end of each cooled biscotti into the melted chocolate. Place on parchment paper to set.
- Allow the chocolate to fully set at room temperature or in the refrigerator for quicker setting.
Notes
- For a festive touch, sprinkle some flaky sea salt or chopped pistachios on the wet chocolate before it sets.
- Biscotti are traditionally twice-baked, which gives them their characteristic crispness. Don’t skip the second baking!
- Store the biscotti in an airtight container at room temperature for up to 2 weeks.
- These make wonderful homemade gifts! Package them in cellophane bags or decorative tins.
- Prep Time: 25 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Italian-American
Nutrition
- Serving Size: 1 biscotti
- Calories: 150
- Sugar: 12
- Sodium: 50
- Fat: 8
- Saturated Fat: 4
- Carbohydrates: 18
- Fiber: 1
- Protein: 3
- Cholesterol: 20
