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!

almond biscotti with part of each cookie dipped in chocolate on a white plate

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

cookie palooza logo image

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.

2 almond biscotti cookies with part of each cookie dipped in chocolate resting on top of a white cup of coffee

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!

hand dipping almond biscotti into a glass bowl of melted chocolate

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.

almond biscotti with part of each cookie dipped in chocolate with a bite taken from one biscotti showing the inside

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:

almonds in a food processor

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.

collage of 3 images of stages of almond biscotti dough in a purple bowl

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.

2 images of a ball of almond biscotti dough on a silpat baking mat and brushing egg wash onto biscotti dough

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.

2 images of almond biscotti dough on a silpat baking mat and a hand using a knife to cut biscotti dough into strips

Set slices cut sides upright, 1/4 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.

2 images of almond biscotti on silpat baking mats

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.

almond biscotti with part of each cookie dipped in chocolate

51 Comments

  1. 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.)

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

  3. 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.

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

  5. OMG! THE. BEST. BISCOTTI. RECIPE! I’ve been stingy with butter or oil in the past, but the addition of these makes all the difference. The only downside which is with all biscotti recipes is that the egg flavor is pronounced, but I can live with that since the texture is perfecr.

  6. Do you think I could use blanched sliced almonds instead of whole almonds? i dont have a food processor haha

    1. Lexi @ Sally's Baking Addiction says:

      Hi Amanda, that should be fine — you may want to still roughly chop them a bit before using in the dough and sprinkling on top. Let us know how it goes!

  7. This ahs been my go to Biscotti recipe for a couple of years, can I had a 1/2 a cup of coco to make them chocolate?

    1. Lexi @ Sally's Baking Addiction says:

      Hi Terry! The ingredients are a little different when making chocolate biscotti. Sally has a recipe in her cookbook, Sally’s Cookie Addiction, if you have a copy. She uses baking soda as well as a little more butter, plus the cocoa powder addition.

  8. This sounds amazing. I can’t wait to try it. What could I use in place of butter? I would like to make a dairy-free version. Thank you!

    1. Lexi @ Sally's Baking Addiction says:

      Hi Layle, we haven’t tested any replacements for butter in this recipe. You could try a plant-based butter, but we’re unsure of what the results would be. Let us know if you give anything a try!

  9. Wow, I just made pathetic almond version. I accidentally put in one tablespoon of vanilla. No egg taste. They are delicious.

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