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Chocolate-Dipped Almond Biscotti are the twice-baked, scrumptiously crunchy and dunkable cookie of Italian origin. My favorite biscotti cookies are loaded with toasted almonds, baked until crunchy, then dipped in dark chocolate and sprinkled with more chopped almonds for a delightful treat!

If you, like me, think that chocolate and almonds are just about the best thing ever, you will also want to check out our Chocolate Marshmallow Almond Rocky Road Cookies and Burnt Almond Fudge Ice Cream!

an aerial view of a bunch of almond biscotti and some are dipped in chocolate and sprinkled with nuts

One of my very favorite treats during the wintertime when it’s cold is a steaming mug of hot chocolate with a piece of crunchy, almond-laden biscotti for dunking.

Even though it sounds unappealing to describe a cookie as dry and hard, that’s exactly what biscotti is, which gives it the incredible ability to soak up whatever you dip it into and convey it to your mouth.

An image of almond biscotti, ready to be dunked in melted chocolate.

And when you take the already delicious almond biscotti, which are absolutely wonderful as they are when they come out of the oven, and dip part of them in melted dark chocolate, it turns it into an even more impressive and special treat.

The kind that is perfect for wrapping in cellophane and gifting to teachers, co-workers, and neighbors along with a cute mug and hot chocolate milk.

An image of a piece of chocolate-covered almond biscotti being dunked in a mug of hot chocolate.

What is biscotti?

Biscotti is a traditional Italian cookie, although our understanding of biscotti tends to focus on these long, crisp, twice-baked cookies that I’m sharing today, while Italians actually use the word “biscotti” to refer to more than one type of cookie.

There are so many different flavor ideas you can use for biscotti, but I’m sharing my hands-down favorite today — chocolate-dipped almond biscotti.

An image of Italian almond biscotti cookies on a baking sheet, some covered with dark chocolate.

Traditionally, biscotti is made without butter or oil and only uses eggs to bind the rest of the ingredients.

I was dubious about the ability of 3 eggs to hold together the 2 1/4 cups of flour called for in many of the biscotti recipes I looked at when developing this recipe, so I actually made multiple batches of biscotti testing various amounts of butter and oil, and finally, going back to only eggs with no extra added fat. And that was the version I liked best!

Those Italians know what they are about and I never should have doubted!

An image of Italian biscotti made with almonds and dipped in dark chocolate for a decadent treat paired with coffee, hot chocolate, or tea.

However, the American adaptation that I AM embracing here is a generous amount of dark chocolate coating part of the biscotti. It’s not something I will do every time or even with a whole batch of biscotti, but man alive does a good coating of dark chocolate and sprinkle of chopped almonds dress things up!

It really adds the WOW factor to these otherwise subtle cookies. Whether you drizzle or dip, a little dark chocolate does incredible things for almond biscotti and turns this into a truly decadent dessert worthy of the holiday season.

An image of alternating chocolate-dipped and plain almond italian biscotti cookies.

How to Make Chocolate-Dipped Almond Biscotti

When making chocolate-dipped almond biscotti, the first step is to toast and chop the almonds.

This is super easy to do, but does take about 12-15 minutes in a 350 degree F oven. Just be careful not to overchop the almonds. One of my favorite things about this biscotti is the fantastic crunch of practically whole almonds pebbled throughout the biscotti.

An image of chocolate-dipped almond biscotti made with no butter or oil.

The next step is to beat the eggs and sugar until light and creamy. You will actually see the color lighten a bit as this happens over about 2-3 minutes.

Add the vanilla and almond extract (to boost that wonderful almond flavor!) and stir to combine.

Then mix in the flour, baking powder, salt, and chopped almonds just until combined. You should be able to do this using a spatula, but if you are struggling to get everything to come together, just dump the dough on a lightly floured surface and knead it a few times.

Dust your hands with a little flour, then divide the dough into two equal pieces and shape into two logs approximately 9-inches by 3-inches long and wide, and 1/2-inch tall-ish. I just do the shaping on a baking sheet lined with parchment paper or a silpat mat and make sure there are a few inches between the two logs so they have room to spread.

Then bake until the loaf of biscotti starts to brown around the edges and on the bottom, about 25-30 minutes in the preheated 350 degree F oven.

Now the fun part happens. Pull the biscotti from the oven and let it cool for 5-10 minutes before transferring to a cutting board and slicing into 9-10 slices per log using a sharp knife.

An image of a loaf of biscotti, sliced while warm after the first round of baking in the oven.

Some people like to slice on the diagonal, but I think straight across is easier and just as pretty. Lay all of the sliced biscotti cut-side down on the baking sheet, then pop back in the oven for another 10-12 minutes on both sides for a total 20-24 minutes additional cooking time until golden brown.

An image of toasted almond biscotti arranged on a baking sheet.

After cooling completely on the counter, the biscotti will harden into crunchy cookies that are just right for dunking. An image of an Italian almond biscotti recipe made with no oil or butter. 

Side Note:  You can totally eat the biscotti after the first baking if you actually don’t want crunchy biscotti. I totally tried a piece this way and it was chewy and delicious.

But it just isn’t really biscotti to me unless it is crunchy and dry so I super highly recommend the second baking.

An image of a cutting board with biscotti piled on it and a mug of hot chocolate nearby for dunking.

Tips for Almond Biscotti

  • Allow the loaves to cool for 5-10 minutes before slicing so you don’t burn your fingers cutting them into individual biscotti.
  • Start with room temperature eggs. Since they are your only binding ingredient in this recipe, this is important because they will whip up better at room temperature than if they are cold.
  • Store the baked biscotti in an airtight container for up to 3 weeks.
An image of crunchy homemade Italian bicotti cookies made with toasted almonds and dark chocolate.
An image of classic Italian biscotti with toasted almonds and dark chocolate, piled on a cutting board.

More Great Giftable Treats for the Holidays

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scattered almond biscotti with some dipped in chocolate

Chocolate-Dipped Almond Biscotti

Chocolate-Dipped Almond Biscotti are the twice-baked, scrumptiously crunchy and dunkable cookie of Italian origin.  My favorite biscotti cookies are loaded with toasted almonds, baked until crunchy, then dipped in dark chocolate and sprinkled with more chopped almonds for a delightful treat!
5 from 3 votes
Print Pin Rate
Course: Dessert
Cuisine: Italian
Prep Time: 15 minutes
Cook Time: 50 minutes
Total Time: 1 hour 5 minutes
Servings: 18 servings
Calories: 157kcal
Author: Amy Nash


  • 1 cup whole almonds
  • 3 large eggs
  • 1 cup granulated sugar
  • 1 teaspoon almond extract
  • 1 teaspoon vanilla extract
  • 2 1/4 cups all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon salt
  • Melted dark chocolate for dipping or drizzling (about 10 ounces chopped)


  • Preheat oven to 350 degrees 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.  The biscotti can be served like this or drizzled or dipped in chocolate first for a more impressive presentation.  Store in an airtight container or freeze for up to 3 months.


Adapted from Food Network.


Serving: 1cookie | Calories: 157kcal | Carbohydrates: 25g | Protein: 4g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 27mg | Sodium: 111mg | Potassium: 84mg | Fiber: 1g | Sugar: 12g | Vitamin A: 40IU | Calcium: 47mg | Iron: 1mg
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