Ingredients

1 and 1/4 cups (175g) whole almonds

2 cups + 1 Tablespoon (258g) all-purpose flour (spooned & leveled), plus more for your hands

1 cup (200g) packed light or dark brown sugar (light preferred)

1 teaspoon baking powder

1/2 teaspoon ground cinnamon

1/2 teaspoon salt

1/4 cup (4 Tbsp; 56g) unsalted butter, cold and cubed

3 large eggs

1 Tablespoon (15ml) canola or vegetable oil (or melted coconut oil)

1 teaspoon pure vanilla extract

Egg wash: 1 large egg beaten with 1 Tablespoon (15ml) milk

8 ounces (226g) semi-sweet chocolate, coarsely chopped

Instructions

Step 1: Read the recipe in full and review the photos to prepare before starting.

Step 2: Preheat oven to 300°F (149°C). Line two large baking sheets with parchment or silicone mats. Spread almonds on one sheet and toast for 15 minutes, stirring twice. Remove almonds and increase oven temperature to 350°F (177°C). Clean the baking sheet for later use.

Step 3: Pulse toasted almonds in a food processor until very coarsely chopped. Set aside 1 cup of chopped almonds. Pulse the rest into finer crumbs to use as topping.

Step 4: In a large bowl, whisk together flour, brown sugar, baking powder, cinnamon, and salt. Cut in cold butter until crumbly. Toss in the 1 cup coarsely chopped almonds. In a separate bowl, whisk eggs, oil, and vanilla. Add this mixture to the dry ingredients and gently mix until just moistened.

Step 5: Turn dough onto floured surface and knead lightly 8-10 times until soft and slightly sticky. Add extra flour if too sticky. Divide dough in two, shape each into an 8-9 inch long, 1/2 inch thick roll on baking sheets. Brush tops and sides lightly with egg wash.

Step 6: Bake for 25-26 minutes until lightly browned. Cool 10 minutes, then slice into 1 inch thick cookies. Arrange slices upright, 1/4 inch apart, on baking sheets. Bake 9 minutes on one side, then flip and bake 9 minutes on the other. Cool 5 minutes on pans, then transfer to wire racks to cool completely.

Step 7: Melt chocolate in microwave in 15 second bursts, stirring well until smooth. Dip one side of each biscotti in chocolate and immediately sprinkle with almond crumbs. Let chocolate set on baking sheets in refrigerator or at room temperature for 30-45 minutes.

Tips & Variations

Use light brown sugar for a milder caramel flavor or dark brown sugar for deeper notes.

Try swapping almonds for hazelnuts or pistachios for a different nutty twist.

For extra texture, add a teaspoon of orange zest to the dough.

If you don’t have a food processor, chop almonds coarsely by hand and finely with a knife.

FAQs

Can I use other types of chocolate for dipping?

Yes, feel free to use dark, milk, or white chocolate depending on your preference. Just adjust melting time accordingly and handle carefully to avoid burning.

How long do biscotti stay fresh?

Properly stored in an airtight container, biscotti remain fresh for about two weeks. Their dry texture helps prolong shelf life compared to softer cookies.