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 entire recipe and review the photos before starting to ensure smooth preparation.

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

Step 3: Pulse toasted almonds in a food processor until very coarsely chopped. Set aside 1 cup of this for the dough. Pulse the rest until finer to use as a topping and set aside.

Step 4: In a large bowl, whisk flour, brown sugar, baking powder, cinnamon, and salt. Cut in cold butter using a pastry cutter or knives until crumbly. Toss in the coarsely chopped almonds. In another bowl, whisk eggs, oil, and vanilla. Pour into the dry mix and gently combine until just moistened.

Step 5: Turn dough onto a floured surface and knead lightly 8-10 times until soft and slightly sticky. Add 1-2 tablespoons flour if too sticky. Divide dough in half; shape each into an 8-9 inch long, ½ inch thick roll on a baking sheet. Brush tops and sides with egg wash.

Step 6: Bake rolls for 25-26 minutes until lightly browned. Remove and cool 10 minutes. Cut into 1-inch slices; arrange cut sides upright ¼ inch apart on baking sheet. Bake 9 minutes on one side, flip, then 9 minutes on the other. Cool 5 minutes, then transfer to a rack until completely cool and crunchy.

Step 7: Melt chocolate in 15-second bursts in the microwave, stirring well after each. Dip one side of each biscotti into the chocolate, sprinkle immediately with fine almond crumbs. Place dipped biscotti back on baking sheets and let set in fridge or at room temperature for 30-45 minutes.

Tips & Variations

Use light brown sugar for a milder sweetness, or dark brown sugar for a deeper molasses flavor.

Try substituting almonds with hazelnuts or pecans for a different nutty twist.

For a festive touch, add orange zest to the dough to complement the chocolate and almonds.

Carefully monitor chocolate melting to avoid overheating and seizing; constant stirring helps keep it smooth.

Storage

Store biscotti in an airtight container at room temperature for up to two weeks. Keep them away from moisture to preserve crunchiness. If dipped in chocolate, refrigeration will help the chocolate stay firm, but let biscotti come to room temperature before serving. Reheat slightly in the oven if you prefer them warm.

FAQs

Can I use other types of chocolate for dipping?

Yes, feel free to use dark, milk, or white chocolate based on your preference. Adjust the sweetness accordingly if using milk or white chocolate.

Do I need a food processor to chop the almonds?

While a food processor makes chopping easier, you can also roughly chop the almonds by hand with a sharp knife. Just ensure they are chopped coarsely and finely for the respective parts of the recipe.

Dessert

Chocolate-Dipped Almond Biscotti Recipe

Introduction