Description
This Chocolate-Dipped Almond Biscotti recipe yields crunchy, twice-baked Italian cookies studded with toasted almonds and finished with a decadent semi-sweet chocolate dip. The almonds are toasted and chopped for added texture and flavor, while the biscotti are brushed with egg wash for an appealing golden crust. Perfect for dunking in coffee or as a delightful treat on their own.
Ingredients
Scale
Almonds
- 1 and 1/4 cups (175g) whole almonds
Dry Ingredients
- 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
Fat
- 1/4 cup (4 Tbsp; 56g) unsalted butter, cold and cubed
- 1 Tablespoon (15ml) canola or vegetable oil (or melted coconut oil)
Wet Ingredients
- 3 large eggs
- 1 teaspoon pure vanilla extract
Egg Wash
- 1 large egg beaten with 1 Tablespoon (15ml) milk
For Chocolate Coating
- 8 ounces (226g) semi-sweet chocolate, coarsely chopped
Instructions
- Read the recipe thoroughly: Review the full recipe and accompanying photos before starting to understand the steps and visualize the process.
- Toast the almonds: Preheat the oven to 300°F (149°C). Spread the almonds on a baking sheet and toast for 15 minutes, stirring twice during baking for even toasting. Remove and increase oven temperature to 350°F (177°C). Clean the baking sheet for later use.
- Chop the almonds: Pulse the toasted almonds in a food processor until coarsely chopped. Set aside 1 cup of these for the dough. Pulse the remaining almonds to a finer texture to be sprinkled on the chocolate later.
- Mix dry ingredients and butter: In a large bowl, whisk together flour, brown sugar, baking powder, cinnamon, and salt. Cut in cold butter using a pastry cutter or two knives until crumbly. Toss in the coarsely chopped almonds.
- Combine wet ingredients: In a separate bowl, whisk eggs, oil, and vanilla extract. Pour into the dry mixture and stir gently until the dough is just moistened.
- Knead and shape dough: Turn dough onto a floured surface and knead lightly 8-10 times until soft and slightly sticky. Add more flour if too sticky. Divide dough into two and shape each into an 8-9 inch long, half-inch thick roll on a baking sheet. Brush tops and sides with egg wash.
- Bake the biscotti logs: Bake for 25-26 minutes until lightly browned. Remove and cool for 10 minutes. Increase oven heat remains at 350°F (177°C).
- Slice and bake biscotti: Cut logs into 1-inch slices. Arrange slices upright, spaced 1/4 inch apart on baking sheets. Bake for 9 minutes on one side, flip, then bake an additional 9 minutes. Cool on baking sheets then transfer to wire racks to cool completely.
- Melt chocolate: Melt chopped semi-sweet chocolate in a microwave or double boiler in 15-second increments, stirring after each to avoid seizing.
- Dip biscotti in chocolate: Dip one side of each biscotti slice into melted chocolate and immediately sprinkle with the finely chopped toasted almonds. Place dipped biscotti on baking sheets and chill in refrigerator or leave at room temperature for 30-45 minutes for chocolate to set.
Notes
- Ensure to toast almonds evenly by stirring during baking.
- When melting chocolate, do it gradually and stir often to prevent seizing.
- Use parchment paper or silicone mats to prevent sticking and for easy cleanup.
- Allow biscotti to cool completely before dipping to avoid melting the chocolate coating.
- The biscotti will harden and become crunchier as they cool.
- Store biscotti in an airtight container to maintain freshness and crunch.
- Adjust flour quantity slightly if dough feels too sticky to handle.
- Prep Time: 25 minutes
- Cook Time: 55 minutes
- Category: Dessert, Snack
- Method: Baking
- Cuisine: Italian
Keywords: biscotti, almond biscotti, chocolate-dipped biscotti, Italian cookies, twice-baked cookies, crunchy cookies, almond cookies
