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Chocolate-Dipped Almond Biscotti Recipe

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★★★★★

4.4 from 134 reviews

This recipe features crunchy almond biscotti perfectly toasted and dipped in rich semi-sweet chocolate with a sprinkle of toasted almond crumbs. These Italian cookies are delightfully crunchy, mildly sweet with a hint of cinnamon, ideal for coffee dunking or gifting.

Ingredients

Scale

Almonds

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

Biscotti Dough

  • 2 cups + 1 Tablespoon (258g) all-purpose flour (spooned & leveled), plus more for your hands
  • 1 cup (200g) packed light or dark brown sugar
  • 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

Chocolate Topping

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

Instructions

  1. Preparation Overview: Read the entire recipe and review the accompanying photos to familiarize yourself with the steps and details.
  2. Toast Almonds: Preheat your oven to 300°F (149°C). Spread the whole almonds on a baking sheet and toast them for 15 minutes, stirring twice to ensure even toasting. Remove almonds and increase oven temperature to 350°F (177°C). Clean the baking sheet for reuse.
  3. Chop Almonds: Pulse the toasted almonds in a food processor until very coarsely chopped. Set aside 1 cup of coarse pieces for the dough. Pulse the remaining almonds further to create finer crumbs for topping the chocolate-dipped biscotti.
  4. Make Biscotti Dough: In a large bowl, whisk together flour, brown sugar, baking powder, cinnamon, and salt. Cut in the cold cubed butter with a pastry cutter until the mixture resembles coarse crumbs. Toss in the 1 cup coarsely chopped almonds. In a separate bowl, whisk the eggs, oil, and vanilla extract, then add this liquid mixture to the dry ingredients, mixing gently with a wooden spoon or spatula until just moistened.
  5. Knead and Shape Dough: Turn the dough onto a floured surface and knead lightly about 8-10 times until soft and slightly sticky. Add a little flour if too sticky. Divide dough in two and shape each half into an 8-9 inch long flat roll approx. 1/2 inch thick. Place rolls onto a baking sheet and brush with egg wash all over the top and sides.
  6. Bake Biscotti Slabs: Bake for 25-26 minutes until lightly browned. Let cool for 10 minutes but keep oven on. Cut into 1-inch thick slices. Arrange slices cut side up spaced 1/4 inch apart on baking sheets. Bake 9 minutes, flip, and bake another 9 minutes. Let cool 5 minutes on sheets, then transfer to rack until fully cool and crunchy.
  7. Melt Chocolate: Melt chocolate in a microwave-safe bowl in 15 second bursts, stirring well between bursts until smooth, or use a double boiler.
  8. Dip Biscotti: Dip one side of each cooled biscotti into the melted chocolate and immediately sprinkle with the fine toasted almond crumbs. Place dipped biscotti back on baking sheets.
  9. Set Chocolate: Chill dipped biscotti in the refrigerator or let sit at room temperature for 30-45 minutes until the chocolate hardens.

Notes

  • Ensure almonds are cooled completely after toasting before pulsing to prevent sogginess.
  • Use a light hand when mixing the dough to keep it tender rather than tough.
  • Double baking the biscotti slices creates the signature crunch, so don’t skip the second bake.
  • Melting chocolate slowly and stirring frequently prevents seizing and keeps it smooth.
  • Store biscotti in an airtight container for up to two weeks or freeze for longer storage.

Keywords: biscotti, almond biscotti, chocolate dipped biscotti, Italian cookies, crunchy cookies, nut cookies, homemade biscotti

Find it online: https://kitchenbyclara.com/chocolate-dipped-almond-biscotti-recipe/