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image of close up top down shot of a collection of fresh ingredients used for baking Chocolate Dipped Almond Biscotti including flour sugar eggs almonds cocoa powder chocolate chips and vanilla extract all arranged artfully on a rustic wooden surface with soft natural light

Chocolate Dipped Almond Biscotti

This Chocolate Dipped Almond Biscotti recipe delivers the perfect crunch with a rich chocolate finish. Twice-baked for long-lasting freshness, these elegant cookies are ideal for dunking in coffee or tea and make wonderful homemade gifts.
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Prep Time 20 minutes
Cook Time 50 minutes
Total Time 2 hours
Servings: 24 biscotti
Course: Dessert
Cuisine: Italian
Calories: 120
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Biscotti Dough
  • 2 cups all-purpose flour
  • 1 cup granulated sugar
  • 3 tbsp butter, softened unsalted
  • 3 large eggs
  • 1 tsp vanilla extract
  • 1 tsp almond extract
  • 1 tsp baking powder
  • 1/4 tsp salt
  • 1 cup whole almonds, toasted and chopped or slivered almonds
Chocolate Dip
  • 8 oz dark chocolate, melted or semi-sweet couverture
  • sea salt, crushed nuts or sprinkles for optional topping

Equipment

  • Baking sheet
  • Parchment paper
  • Serrated Knife
  • Double Boiler or Microwave

Method
 

  1. Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper. Toast almonds in a dry skillet for 3–5 minutes until fragrant. Set aside.
  2. In a large bowl or stand mixer, cream butter and sugar until fluffy (2–3 minutes). Beat in eggs one at a time, followed by vanilla and almond extracts.
  3. In a separate bowl, whisk together flour, baking powder, and salt. Gradually add to wet mixture on low speed. Mix just until flour streaks disappear. Fold in toasted almonds.
  4. Divide dough into two equal parts. Shape each into a 12-inch log, about 3 inches wide on the prepared baking sheet. Wet hands slightly to prevent sticking.
  5. Bake logs for 25–30 minutes until center is firm and edges are golden. Cool on pan for 10–15 minutes before slicing.
  6. Reduce oven to 325°F (165°C). Slice logs diagonally into 3/4-inch slices using a serrated knife. Place cut-side down on baking sheet.
  7. Bake for 10–15 minutes. Flip biscotti and bake another 10–15 minutes until crisp and dry. Cool completely.
  8. Melt chocolate in double boiler or microwave. Dip one end of each biscotti into chocolate. Place on wax paper to set. Add optional toppings like sea salt or nuts if desired.

Nutrition

Calories: 120kcalCarbohydrates: 18gProtein: 2gFat: 6gSaturated Fat: 2gCholesterol: 15mgSodium: 60mgPotassium: 60mgFiber: 1gSugar: 9gVitamin A: 20IUCalcium: 20mgIron: 1mg

Notes

- Make ahead: These store well for weeks in an airtight container.
- Freeze before or after chocolate dipping (up to 3 months).
- Customize with different nuts, spices, or zests.
- For vegan version, substitute eggs with flax eggs and use vegan butter & chocolate.
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