Chocolate-Dipped Almond Biscotti.

This recipe turned me into a biscotti lover. Sweetened with brown sugar, flavored with toasted almonds, and dipped in chocolate puts this crunchy biscotti at the top of my coffee pairing list!

Chocolate-Dipped Toasted Almond Biscotti-- this recipe turned me into a biscotti lover!

Recipe #7 for my Christmas Cookie Palooza is all about coffee’s cookie bestie.

Sally's Christmas Cookie Palooza

Up until recently, I’ve turned my nose up on biscotti. Dry, boring, crumbly, crunchy, no. It’s the same way I felt about scones until I discovered just how tender, flaky, crumbly (in a good way!), and flavorful scones can be. Well, my friends, biscotti can be the same way. Maybe not “tender” but definitely enjoyable.

If you’ve got the right recipe, of course.

Chocolate-Dipped Toasted Almond Biscotti-- this recipe turned me into a biscotti lover!

Biscotti is a traditional Italian cookie where the dough is formed into logs, baked, cooled slightly, and baked again in slices. I’ve learned that Italians use the word “biscotti” to refer to various types of cookies and Americans use the term to describe this particular long, crisp, twice-baked, sophisticated looking cookie. Biscotti’s crunchy texture and its flavor possibilities make it a coffee-pairing favorite.

If you do one thing this weekend, make this chocolate-dipped almond biscotti. Even if you don’t like biscotti, this recipe will change everything you know about it– really! Not all biscotti are created equal and there is no one perfect way to make it. My recipe uses several power ingredients to get the best possible texture. Think: crunchy without breaking your teeth. Crumbly without tasting sandy or dry. And when dipped into a steamy mug of coffee? Wow. It will just melt in your mouth. It’s a devilishly delicious Italian cookie. Let’s look into those power ingredients a little further.

Food Science // Nerd Alert

Traditionally, biscotti’s only wet ingredients are eggs. Many recipes these days call for butter and/or oil. The addition of these two fats makes biscotti a little more flavorful and rich, in my opinion. I use a little of both in my biscotti recipe. The butter is added the same exact way I add it to my crumbly-edged scones and my favorite flaky pie crust: very cold and cut into the dry ingredients. The very small amount of oil adds richness. It’s only 1 Tablespoon, but this Tablespoon does wonders. Really.

I use three eggs in my biscotti. The eggs have two jobs: structure and texture. They help the biscotti keep its shape and keep the biscotti from tasting too dry.

Flavors! I’m excited about all the flavors in this biscotti; they’re all important power ingredients, too. In addition to the butter, the toasted almonds give a ridiculous amount of flavor. Make sure you toast them; that’s where all the flavor comes from. I use all brown sugar to sweeten the biscotti. Brown sugar paired with toasty almonds = fragrant, tasty flavor explosions! Vanilla extract is another flavor you’ll add. Traditional biscotti often calls for anise extract, but I’m not a huge fan of its concentrated licorice flavor. I also don’t like pairing anise with chocolate.

Speaking of chocolate… DUNK!

Chocolate-Dipped Toasted Almond Biscotti-- this recipe turned me into a biscotti lover!

I’m not going to lie, biscotti is a little time consuming. However, it’s not difficult. There is much more baking time than hands-on time. The dough is made in two bowls, there’s some light kneading with your hands, and then you shape the biscotti into slabs of dough.

Slabs…sounds tasty, right?

I would say that shaping the dough is the hardest part, but as long as you have a ruler and flour on your hands– you’re golden.

Chocolate-Dipped Toasted Almond Biscotti-- this recipe turned me into a biscotti lover!

Don’t you worry, biscotti baker. I have plenty of step-by-step photos below this recipe. Use the photos as your guide. Remember, take your time and read through the written out recipe before you begin. Your coffee will be happy about this toasty, brown sugared, chocolate dunked pairing. Happy weekend, merry christmas, let’s eat biscotti.

Follow me on Instagram and tag #sallysbakingaddiction so I can see all the SBA recipes you make. 

 

Chocolate-Dipped Almond Biscotti

This recipe turned me into a biscotti lover. Sweetened with brown sugar, flavored with toasted almonds, and dipped in chocolate puts this crunchy biscotti at the top of my coffee pairing list!

Ingredients:

  • 1 and 1/4 cups (175g) whole almonds, such as Diamond of California Whole Almonds 1
  • 2 cups + 1 Tablespoon (258g) all-purpose flour (plus more for your hands)
  • 1 cup (200g) packed light or dark brown sugar (I prefer light here)
  • 1 teaspoon baking powder
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon salt
  • 1/4 cup (60g) unsalted butter, cold and cubed
  • 3 large eggs
  • 1 Tablespoon (15ml) canola or vegetable oil (or melted coconut oil)
  • 1 teaspoon vanilla extract
  • egg wash: 1 large egg beaten with 1 Tablespoon (15ml) milk
  • 8 ounces (226g) semi-sweet chocolate, coarsely chopped

Directions:

  1. Read the recipe in full, as well as looking at the photos below this recipe, before beginning. Doing both will help get you started.
  2. Preheat oven to 300°F (149°C). Line two large baking sheets with parchment paper or silicone baking mats. Spread almonds on one sheet (keep the other one set aside) and toast for 15 minutes, stirring twice during that time. Remove toasted almonds from the oven and turn the oven up to 350°F (177°C). Rinse/wipe off the one baking sheet so you can use it again for the biscotti.
  3. Pulse the toasted almonds in a food processor or blender until very coarsely chopped. Set 1 cup of chopped toasted almonds aside. Pulse the remaining chopped toasted almonds until they are a little more fine. These will be what you sprinkle on top of the chocolate. Set them aside too.
  4. In a large mixing bowl, whisk flour, brown sugar, baking powder, cinnamon, and salt together. Using a pastry cutter or 2 knives, cut in the butter until the mixture is crumbly. Gently toss in the 1 cup of coarsely chopped almonds. Set aside. In a medium bowl, whisk the eggs, oil, and vanilla together. Pour into the flour/butter mixture and gently mix with a large wooden spoon or rubber spatula until everything is just barely moistened.
  5. Turn dough out onto a lightly floured surface, and with floured hands, knead lightly until the dough is soft and slightly sticky, about 8-10 times. If it's uncontrollably sticky, knead 1-2 more Tablespoon(s) of flour into the dough. With floured hands, divide the dough in two and place each half onto a baking sheet. Shape each half into an 8-9 inch long roll, patting down until each is about 1/2 inch thick. Using a pastry brush, lightly brush the top and sides of each biscotti slab with egg wash.
  6. Bake in batches (or together) for 25-26 minutes, or until the top and sides of the biscotti slabs are lightly browned. Remove from the oven, but do not turn off the heat. Allow to cool for 10 minutes. Once the slabs are cool enough to handle, cut each into 1 inch thick slices. Set slices cut sides upright, ¼ inch apart, on the baking sheets. Return to the oven to continue baking for 9 minutes. Turn biscotti over and bake other side for 9 minutes. The cookies will be slightly soft in the centers with harder edges. Remove from the oven and allow to cool for 5 minutes on the baking sheet. Then transfer to a wire rack to cool completely before dipping in chocolate. As the biscotti cools, it becomes crunchy. Save the baking sheets for the next step.
  7. Melt the chocolate in a medium bowl in the microwave (or use a double boiler). The key to melting chocolate in the microwave is to do it in small bursts and stir frequently. Chocolate seizes so fast, so easily. Melt in 15 second increments, stirring vigorously with a spoon after each increment, until completely melted and smooth. Dip one side of each biscotti cookie in the melted chocolate and immediately sprinkle with the remaining toasted almond crumbs. I do this over the sink to avoid a mess! Place the dipped biscotti back onto the baking sheets and allow chocolate to set in the refrigerator or at room temperature, about 30-45 minutes.
  8. Make ahead tip: Store leftover biscotti in an airtight container for up to 2 weeks. Biscotti may be frozen up to 3 months, but I suggest freezing without the chocolate coating.

Recipe Notes:

  1. You can use salted or unsalted almonds, I prefer unsalted in this biscotti.

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© Sally’s Baking Addiction. All images & content are copyright protected. Please do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words, or link back to this post for the recipe.

First, let’s toast some unsalted almonds in a preheated 300F degree oven for 15 minutes, stirring twice during that time. Yep, you may use salted almonds instead but I prefer unsalted for this biscotti. Once toasted, pulse in a food processor until coarsely chopped up. Big chunks of toasted almonds in the biscotti is what you want. Anything powdery/flour-y will make your biscotti a little dry.

Like this:

How to Make Chocolate-Dipped Almond Biscotti by sallysbakingaddiction.com

Use 1 cup of the coarsely chopped toasted almonds in the biscotti cookie dough. Then, grind up the rest until they are more finely chopped. These will be the little sprinkle on top of the chocolate.

Next, make the biscotti dough. As described in the recipe above, combine the dry ingredients in a large bowl then, using a pastry cutter or 2 knives, cut in the butter until the mixture is crumbly. Then toss in the toasted almonds. In a medium bowl, whisk the wet ingredients. Pour into the flour/butter mixture and gently mix with a large wooden spoon or rubber spatula until everything is just barely moistened.

How to Make Chocolate-Dipped Almond Biscotti by sallysbakingaddiction.com

On a floured surface, knead dough 8-10 times. Divide dough in half. Using floured hands (very floured hands!) pat 2 balls of dough down into slabs on your baking sheets, about 8-9 inch long. Pat down until each is about 1/2 inch thick. Brush the top and sides of each biscotti slab with egg wash.

How to Make Chocolate-Dipped Almond Biscotti by sallysbakingaddiction.com

You’re doing great so far. It’s so easy from here on out.

Per the written recipe above, bake in batches (or together) for 25-26 minutes, or until the top and sides of the biscotti slabs are lightly browned. Remove from the oven, but do not turn off the heat. Allow to cool for 10 minutes. Once the slabs are cool enough to handle, cut each into 1 inch thick slices.

How to Make Chocolate-Dipped Almond Biscotti by sallysbakingaddiction.com

Set slices cut sides upright, ¼ inch apart, on the baking sheets. Return to the oven to continue baking for 9 minutes. Turn biscotti over and bake other side for 9 minutes.

How to Make Chocolate-Dipped Almond Biscotti by sallysbakingaddiction.com

Remove biscotti from the oven and allow to cool for 5 minutes on the baking sheet. Then transfer to a wire rack to cool completely before dipping in chocolate.

That’s it! You’re a biscotti pro.

Chocolate-Dipped Toasted Almond Biscotti-- this recipe turned me into a biscotti lover!

 

 

109 comments

  1. I have to try your recipe! I tried another tonight for my first biscotti-baking experience and your directions were much more clear! 

  2. Hi Sally.  I’m a big fan on your site and have made a number of your recipes to my family’s  delight.  I did this today and its still in the oven note but I wanted to ask about the dough,  is it very wet?  I was so hard to handle that I have to put in a lot of flour just to get some ease in handling it.  Thanks 

  3. I’m just wondering how many calories might be in one slice of biscotti?

  4. This recipe rocks! I wish I had made double or triple the amount. I used unrefined coconut oil in the dough and chocolate and the flavor is absolutely sublime. A bit of whole wheat flour also goes a long way here. I did the chocolate dipping along one side to give every bite a bit of chocolate flavor and so far people that have tried these have been very impressed. The only criticism I’ve had was that they weren’t crunchy enough, but I like biscotti that can be eaten dry without chipping teeth!

  5. Perfect!  I have never made biscotti before today. These are sooooooo good! Thanks for the great recipe!

  6. Thank you, Thank you, Thank you, for the great recipe!! I bake a lot of cookies, and I have never been able to bake a decent biscotti. They always come out crumbly and bland  no matter what recipe I use.They usually crumble when I cut them, theses cut beautifully. I think the  reason is the oil. Cake decorators like recipes that use butter instead of butter because they stay soft even after they have been refrigerated. I was afraid to use the cinnomon but I did and do not regret it.  I did make a few changes nothing crazy, I add a teaspoon of almond extract and divided the dough into four 8 inch long logs and pressed them down to about 1.5 inches. I adjusted the baking times down to compensate for the smaller size. I watched them like a hawk during both bakings to be careful not to over bake. This made 36 2-2.5 inch cookies, just the right size for a mixed cookie tray.

  7. Hi Sally!

    First of all, I love all your recipes!!! I’ve tried many of them and each one of them came out perfect and filled with flavor!!! Plus, you’ve been a major inspiration for me to try my hand at baking. Thank you for all the recipes! They are perfect!

    I just had a small question regarding these biscottis. Where I come from, people are not a big fan of eggs in baked products. As much as i find it easier baking with eggs, please tell me if there’s some egg substitute for this recipe?? Can i just omit the eggs and increase the amount of butter, for them to taste somewhat similar? Please let me know. It’ll be a BIG help!

    Thanks

    • I’m so glad you enjoy my site and are inspired to get baking 🙂 Unfortunately eggs are KEY in biscotti. I wish I had some options for you! I wonder if you search for vegan biscotti you can find a better recipe or suggestions for it.

  8. Hi, I have a recipe from a well known flour manufacturer that requires a “biscotti pan” to keep the cookies uniform and from thinning too much on the edges. To my mind, a biscotti pan sounds like a ridiculous waste of money and space. So I wondered about baking the log from frozen to keep its shape. It works so well for cookies that it’s my standard method. I lower the heat and the edges set first so the inside has no place to go but up.
    As I Googled the idea I ended up here on your lovely site. 
    What I’m wondering is this, have you tried this? Is there a reason it wouldn’t work? Would you think chilling it in the refrigerator would be sufficient?
    Now excuse me while I go poke around your site ☺️
    Thanks!

    • Thanks Carol! I hope you find some recipes to try. About the biscotti- I have never tried it that way, though it’s interesting. I would think chilling in the fridge is fine.

      • Thanks for your reply. Chilling it in the fridge (mine was overnight but a few hours should do it) worked perfectly. The minimal spread was uniform. The end product looks professionally done. I wish I could post a photo. 

  9. So hypothetically, if there was someone who absolutely adored anise because the flavor takes her back to being a little girl, how much might you suggest adding? Love your site – thanks for the bomb recipes!

  10. I made these for my dad’s birthday on Saturday and he LOVED them! Wants me to make them again and again and again…and so on. haha:) They are the best and the first biscottis I’ve ever made!

  11. Love your site.  I’m always looking through it!  Rarely if ever comment.  But thought I might add to the discussion since I make a lot of biscotti.

    You don’t need to chop the almonds–I add them whole.  When you slice the cookies, a serrated knife will go right through the whole almonds.  Aside from one less step, the whole sliced almonds add to the lovely rustic look of the cookie.

    If using parchment. oil baking sheet, then place a sheet of parchment on it.  The oil will hold the parchment in place as you shape the biscotti logs.

    Use a large spoon to scoop clumps of dough out of the bowl and right onto the baking sheet.  Place dough clumps in a line about 12″ long and 3″ wide.

    Place a bowl of water next to you.  Wet finger tips and a metal bench scraper.  With wet fingers and bench scraper, gently shape the logs.  The sticky dough won’t stick to wet fingers or wet metal bench scraper.  It makes very fast work of this step.  It takes me all of 30 seconds to shape the logs this way.  And Yay!–no flour mess to clean up.

    Use a long serrated knife to slice the cookies, with a gentle sawing motion.  A regular knife can cause the biscotti log to crumble.

    I find a hot first bake (385 degrees) and low second bake (325 degrees) gives me best results.

    Mixing flours also gives great flavor, texture and color.  Consider a mix of all purpose and a quality spelt.  I use a white spelt flour that has the germ and bran added in.  

    I agree anise is a strong flavor.  Instead, I use a teaspoon of fennel seed.  It has the flavor profile of anise, without the intensity.  To use fennel seed, mix with a teaspoon of sugar on the counter, the roll over it a couple of times with a rolling pin. Bruising the seed releases the flavor.  Then toss it in with the flour.

    Happy biscotti baking!  

  12. I made this yesterday and it came out perfect. Crunchy but without breaking your teeth just like you said.

    Thanks Sally.

  13. Hi Sally,
    I love your recipes and have always succeeded baking your recipes. My question on this recipe is : I ran out light brown sugar. I have only 100g left. Can I substitute with anything else like turbinado sugar or regular white sugar? The reason I am asking is .. this light sugar has moisture but other sugars doesnt. Does it play any role in your recipe? Please reply soon and Thanks in advance. Happy Holidays! 

  14. Can i double the recipe?

  15. thanks for replying sally-Can i chill the dough overnight in the fridge and then shape into logs and bake the other day after i have let it come to room temperature before shaping and baking?

  16. Hi Sally! Could I make these using hazelnuts as I realized I have two bags left from Christmas?

  17. Do these (and other biscotti recipes on your page) spread? If so, how much? I am looking at making these as a present to be filled in a cookie jar which ain’t very tall.  Thanks.

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