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.

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.

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almond biscotti with part of each cookie dipped in chocolate

Chocolate-Dipped Almond Biscotti

  • Author: Sally
  • Prep Time: 1 hour
  • Cook Time: 45 minutes
  • Total Time: 1 hour, 45 minutes
  • Yield: 18 cookies
  • Category: Cookies
  • Method: Baking
  • Cuisine: Italian

Description

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
  • 2 cups + 1 Tablespoon (258g) all-purpose flour (spoon & leveled), 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 pure vanilla extract
  • egg wash: 1 large egg beaten with 1 Tablespoon (15ml) milk
  • 8 ounces (226g) semi-sweet chocolate, coarsely chopped

Instructions

  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.

Notes

  1. Make Ahead & Freezing Instructions: 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.
  2. Almonds: You can use salted or unsalted almonds, I prefer unsalted in this biscotti.
  3. Be sure to check out my top 5 cookie baking tips AND these are my 10 must-have cookie baking tools.

Keywords: dark chocolate almond biscotti, almond biscotti

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!

81 Comments

Comments are closed.

  1. Can I sub out the almonds for chocolate chips to make a chocolate chip biscotti? 😀

    1. Absolutely! Same amount.

  2. Thanks do the recipe. My first try at biscotti and they completely exceeded expectation of what a biscotti can aspire to. a nice crunch but a bit chewy on the inside. The almonds went perfectly with the chocolate (I want to try some mint from my garden infused into the chocolate next time). I got nothing but WOW’s from my wife and son. Eating one now with my Christmas morning coffee

  3. Stephanie Falkenheiner says:

    I just finished making them and they are perfect !! I’ve been in a biscotti mood lately and your recipes are always amazing *still liking chocolate from fingers while typing*

  4. Can I make these biscotti without the crushed almonds ?, Do I just omit the almonds or do I need to to replace them with something else?

    1. Hi Bridget, you can omit them!

  5. Great biscotti. I substituted for almon 6 til orange liqueur, 6 til orange extract, and zest of 4 oranges. Texture was fine but zero taste. What went wrong?
    I did same with Anis but used Anis oil, Anis dead and sambucco strong full flavor. So why did the orange flavor fail?

  6. What can I do if I want the biscotti a softer biscotti that will hold together?

    1. Hi Deborah! Biscotti is a twice baked cookie, so it’s very crunchy. Only baking once will yield a softer cookie but I don’t think they will hold very nicely.

  7. Hi – just wondering if I can prep the almonds a few days in advance?
    Looking forward to trying this recipe for Christmas!

    1. Yes, definitely. Toast the almonds, let cool, and cover tightly for a few days. They can be left at room temperature.

  8. Do you think I could use hazelnuts to make a chocolate hazelnut biscotti?

  9. A real treat to study the recipe and be confident at each step. You break it down into my kind of plain language to make the process less intimidating. They are exquisite, and I look forward to giving them as gifts this Christmas, and impress my Sunday Sxhool at our annual sharing of goodies.

  10. I am allergic to almonds can I use walnuts pecans or hazel nuts

    1. Absolutely! Same amount.

  11. Hi Sally! Thanks for the recipe, I made these during the holidays last year and they were a HUGE hit. I am planning on whipping up a couple batches, but have some gluten free friends I would like to accomodate – do you think I could just substitute the all-purpose flour with a gluten-free alternative?

    1. I’m so glad they were a hit, Brooke! I have not tried this recipe with a gluten-free alternative, but you can certainly try – if you do, please let me know how they turn out!

  12. Good afternoon.
    I have a question regarding the number of eggs for this recipe. At first I used 2 eggs in the flour mixture. After placing the mixture on my floured board it was very dry and not coming together. I didn’t want to over work the dough. I then placed it back into the bowl and added a third egg. Just a note: I always spoon my flour into the measuring cup. I then used a 4th egg for the egg wash. I have a feeling that I did something wrong. They look really good though. They are in the process of cooling now.
    Thank you for your time. I have used many of your recipes and every one has been amazing.

    1. Hi Joan, The recipe calls for three eggs PLUS an egg for the egg wash so it sounds you everything right!

  13. Wow, really great recipe. I forget that the kids are gone, so when I bake it’s just the hubby and I indulging. Gosh what a bummer! 😉 It also made me really curious how chocolatiers work chocolate when they’re making big batches chocolate based. I think I need to take a class!
    Btw, the cinnamon was such a great note for the biscotti. Have you ever tried this recipe with Cayenne pepper? I’m not crazy about the combo, but living in San Francisco, I know that combo is really popular!

  14. Joella Renninger says:

    Perfect biscotti recipe And wonderful directions! I can’t tell you how many recipes I’ve went through. The only problem I had was I forgot to put the chocolate chips in! LOL so I’m just making more and will still eat all the other ones! Thank you so much Sally I will use all your recipes you’re right on

  15. Krysten Relvas says:

    So far, all of your recipes have been a huge hit! Thanks for such thorough instructions. I’ve probably made about 15 different recipes off of your site and everyone is always impressed by how great everything tastes and looks!

  16. Dipti Khanna says:

    Hi Sally, Made these last night and turned out delicious! Thank you for sharing the recipe.

  17. Nancy Mcleary says:

    Hi Sally!
    I made these today, they are not like any biscotti I ever had!
    Ny neice, who lives with me, turned her nose up when I said I was going to make these. She always hated biscotti for the same reason you did like them! Wellll, when she came home from work I said to her, just try one. She said; one bite!
    Needless to say, she had biscotti for dinner!!!
    I want to send you a picture but haven’t figured out exactly how yet.
    Thanks again for your wonderful directions and pictures.

  18. I’ve been on a biscotti kick now that I’m home everyday and baking up a storm. I’ve convinced myself that biscotti is a less fattening treat. Whatever works! I’ve tried other recipes, but this is the best one yet. I made these this morning and hope I’m able to save some for my family when they arrive home from their essential jobs. Your recipes are great Sally. Everything I’ve made from your website has been a success. Thank you!

  19. I made these over the weekend! They were SO good! Very fun to make and the recipe was so easy to follow! I think they taste even better on day 2. Yum!

  20. Can I use almond flour?

    1. Hi Karyn, I haven’t tested this recipe with almond flour. Let me know if you do and how it goes!

  21. Good however I would have preferred them a bit more crunchy, they were a bit chewy on the inside.

  22. Can’t wait to try this tonight! Quick question: if I choose to bake in batches, does the second one just sit on the counter at room temperature for the entire time the first batch bakes, cools, then rebakes once cut up?

    1. Correct– just let it sit on the counter until the oven is ready. (But you can refrigerate if desired instead– cold dough always holds its shape a bit better.)

  23. Hilari @ Sally's Baking Addiction says:

    Hi Anuja, we haven’t tested this recipe using whole wheat flour. I fear the dough will be incredibly tough and dense. Let us know if you try it!

  24. I made these yesterday and they are fabulous!!!! Thanks for the recipe.

  25. We tried this recipe yesterday , n turned out perfect as expected.Thank you very much for this .
    Just any suggestion if i want to make it eggless ,what can i add to replace the eggs?

    1. Stephanie @ Sally's Baking Addiction says:

      Hi Sheetal, We haven’t tested this recipe with any egg substitutes but let us know if you try.

  26. Wow! Recipe was easy to follow and my child (my biggest critic…she’s lucky she’s so darn cute!) said these were the best thing I’ve ever baked. Was a little worried as my dough was quite sticky. I added flour until it was as described in recipe. Can’t wait to try the other flavors. Tonight I try and tackle your blueberry scones with lemon icing.

  27. These turned out heavy. Any suggestion on what would cause them to be dense?

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