Go Back
Almond biscotti dipped in chocolate served on a plate

Chocolate-Dipped Almond Biscotti

Delightful chocolate-dipped almond biscotti, perfect for a sweet snack or paired with coffee or tea.
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 40 minutes
Total Time 1 hour 10 minutes
Servings: 24 pieces
Course: Dessert, Snack
Cuisine: Italian
Calories: 200
Ingredients Method Notes

Ingredients
  

Biscotti Ingredients
  • 1 cup whole almonds Toasted for flavor
  • 2 cups all-purpose flour Plus 1 tablespoon
  • 1 cup packed light or dark brown sugar Light brown is preferred for flavor
  • 1 teaspoon baking powder For perfect rise
  • 1/2 teaspoon ground cinnamon Adds warmth and comfort
  • 1/2 teaspoon salt Balances sweetness
  • 1/4 cup unsalted butter Cold and cubed for texture
  • 3 large eggs Acts as a binding agent
  • 1 tablespoon canola or vegetable oil For moisture
  • 1 teaspoon pure vanilla extract Enhances flavor
  • 1 large egg wash 1 egg beaten with 1 tablespoon milk
  • 8 ounces semi-sweet chocolate Coarsely chopped for dipping

Method
 

Preparation
  1. Preheat your oven to 300°F (149°C). Line a baking sheet with parchment paper.
  2. Spread whole almonds on the sheet and toast for about 15 minutes, stirring twice.
  3. Increase the oven temperature to 350°F (177°C) after toasting.
Prepare Almonds
  1. Pulse the toasted almonds in a food processor until very coarsely chopped. Reserve 1 cup for topping.
  2. Pulse the remaining almonds until slightly finer.
Mix Dry Ingredients
  1. Combine flour, brown sugar, baking powder, cinnamon, and salt in a large mixing bowl.
  2. Cut in cold, cubed butter until mixture is crumbly. Fold in the reserved coarsely chopped almonds.
Combine Wet Ingredients
  1. In a separate bowl, whisk together eggs, oil, and vanilla until well blended.
  2. Pour this into the dry ingredients and mix until just moistened.
Knead the Dough
  1. Turn dough onto a floured surface and knead 8-10 times until soft and slightly sticky.
  2. Divide dough in half, shaping each into 8-9 inch long rolls, flattening them to about 1/2 inch thick.
Egg Wash
  1. Using a pastry brush, apply egg wash to the tops and sides of each biscotti slab.
First Bake
  1. Bake slabs for 25-26 minutes until tops and sides are browned. Cool for 10 minutes, then cut into 1-inch thick slices.
  2. Arrange slices upright on baking sheets.
Second Bake
  1. Return biscotti to oven and bake for another 9 minutes, flipping over halfway through.
  2. Let cool on baking sheet for 5 minutes before transferring to a wire rack.
Dip in Chocolate
  1. Melt chopped chocolate in a bowl. Dip one side of each biscotti into the chocolate.
  2. Sprinkle with remaining chopped toasted almonds and let set for 30-45 minutes.

Notes

Store biscotti in an airtight container for up to two weeks or freeze for three months. Chill dough if too soft to handle.