Chocolate-Dipped Almond Biscotti
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4.9
39 reviews
Excellent
Chocolate-Dipped Almond Biscotti
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This traditional Almond Biscotti recipe gets star treatment with a coating of dark chocolate and extra chopped, toasted almonds for a dunkable, giftable treat. They are a twice-baked classic Italian cookie that is scrumptiously crunchy, nutty, and perfect with a cup of hot chocolate!
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Ingredients
- 1 cup whole almonds plus extra for decoration
- 3 large eggs
- 1 cup (200g) granulated sugar
- 1 teaspoon almond extract
- 1 teaspoon vanilla extract
- 2 1/4 cups (281g) all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 10 ounces dark chocolate for dipping or drizzling
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Instructions
- Preheat oven to 350°F. Spread almonds in an even layer on a baking sheet and toast in the oven for 12-15 minutes, stirring halfway through. Remove from oven and coarsely chop, then set aside.
- In a large bowl, beat the eggs and sugar for 3 minutes until light. Add the almond and vanilla extract and beat again.
- In a large bowl, whisk together the flour, baking powder, and salt. Add the egg mixture and chopped almonds, stirring just until combined. Turn onto a lightly floured surface and knead a couple of times until no streaks of flour remain, then divide into two logs.
- Transfer the two portions of dough to a parchment or silpat lined baking sheet and pat into two rectangles, roughly 9x3-inches each and about 1/2 inch thick. Make sure there is space between the two for them to spread, then bake for 25-30 minutes until lightly brown around the edges and on the bottom.
- Remove from oven and cool for 5 minutes, then transfer to a cutting board and slice into 9-10 slices, about 3/4-inch thick, using a sharp knife. Arrange cut-side down on the baking sheet and return to the oven. Bake for 10 minutes, flip to the other cut side, then bake for another 10 minutes.
- Remove from oven and cool completely.
- To decorate, melt the chocolate carefully in the microwave using short 20 second bursts of heat. Stir between each burst of heat until melted. Drizzle or dip the cooled biscotti pieces if the melted chocolate, then sprinkle with additional chopped toasted almonds, if desired.
Notes
- Chocolate: I like using the Ghiradelli dark chocolate melting wafers, but any good quality chocolate will work.
- Storage: Cool the biscotti completely, then store the baked biscotti in an airtight container for up to 1 month.
- Freezing: Biscotti can be frozen for 6 months. Thaw at room temperature before serving for best flavor.
- Troubleshooting: If your dough is too dry and crumbly to hold together, just try kneading it together with your hands or add another beaten egg. But this issue can typically be avoided by measuring your flour properly.
- Flavor variations: You can easily change up the flavor profile of your biscotti by swapping out the almonds for another nut like pistachios, hazelnuts, or pine nuts, or adding in dried fruit or zest like cranberries and orange.
Nutrition Information
Show Details
Serving
1cookie
Calories
157kcal
(8%)
Carbohydrates
25g
(8%)
Protein
4g
(8%)
Fat
5g
(8%)
Saturated Fat
1g
(5%)
Polyunsaturated Fat
1g
Monounsaturated Fat
3g
Trans Fat
1g
Cholesterol
27mg
(9%)
Sodium
111mg
(5%)
Potassium
84mg
(2%)
Fiber
1g
(4%)
Sugar
12g
(24%)
Vitamin A
40IU
(1%)
Calcium
47mg
(5%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 18servings
Amount Per Serving
Calories 157 kcal
% Daily Value*
| Serving | 1cookie | |
| Calories | 157kcal | 8% |
| Carbohydrates | 25g | 8% |
| Protein | 4g | 8% |
| Fat | 5g | 8% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 3g | 15% |
| Trans Fat | 1g | 50% |
| Cholesterol | 27mg | 9% |
| Sodium | 111mg | 5% |
| Potassium | 84mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 12g | 24% |
| Vitamin A | 40IU | 1% |
| Calcium | 47mg | 5% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.9
39 reviews
Excellent
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