Chocolate-Dipped Almond Biscotti

Five pieces of almond biscotti decorated with semisweet chocolate and toasted nuts.

4.85 from 13 votes

Chocolate-Dipped Almond Biscotti

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!

Prep Time15

Cook Time50

Total Time1 5

Course: Dessert

Cuisine: Italian

Servings: servings

Calories: 157kcal

Author: Amy Nash

Ingredients

1 cup whole almonds, plus extra for decoration
3 large eggs
1 cup granulated sugar (200g)
1 teaspoon almond extract
1 teaspoon vanilla extract
2 ¼ cups all-purpose flour (281g)
1 ½ teaspoons baking powder
½ teaspoon salt
10 ounces dark chocolate for dipping or drizzling

Instructions

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 ½ 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 ¾-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.

Video

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.

Adapted from Food Network.

Nutrition