These chocolate-dipped almond biscotti completely changed how I feel about this classic Italian cookie. With toasted almonds, a hint of cinnamon, a rich sweetness from brown sugar, and a final dip in smooth chocolate, they strike the perfect balance between crunchy and flavorful. I love how they pair beautifully with coffee, but they’re just as satisfying on their own.

Why You’ll Love This Recipe

I used to think biscotti were too dry and boring, but this recipe proved me wrong. The dough combines cold butter for a delicate crumb, oil for richness, and eggs for structure, resulting in biscotti that are crunchy but never teeth-breaking. The toasted almonds add a nutty depth, and when dipped in semi-sweet chocolate, they transform into a bakery-worthy treat. I like making them for the holidays, but they’re equally great year-round.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• whole almonds

• all-purpose flour

• packed light or dark brown sugar

• baking powder

• ground cinnamon

• salt

• unsalted butter, cold and cubed

• large eggs

• canola, vegetable, or melted coconut oil

• pure vanilla extract

• egg wash (1 large egg beaten with milk)

• semi-sweet chocolate, coarsely chopped

Directions

1. Preheat oven to 300°F (149°C). Toast almonds on a baking sheet for 15 minutes, stirring occasionally. Increase oven temperature to 350°F (177°C).

2. Pulse toasted almonds in a food processor: keep 1 cup coarsely chopped for the dough and grind the rest finely for topping.

3. In a large bowl, whisk flour, sugar, baking powder, cinnamon, and salt. Cut in cold butter until crumbly. Stir in coarsely chopped almonds.

4. In another bowl, whisk eggs, oil, and vanilla. Add to dry mixture, stirring until just moistened.

5. On a floured surface, knead dough lightly 8–10 times. Divide in half and shape into two 8–9 inch logs, about ½ inch thick. Brush with egg wash.

6. Bake for 25–26 minutes until lightly browned. Cool 10 minutes, then slice into 1-inch thick pieces. Place upright on the baking sheet, bake 9 minutes, flip, and bake another 9 minutes. Cool completely on a wire rack.

7. Melt chocolate in short microwave bursts or in a double boiler. Dip one side of each biscotti and sprinkle with finely ground almonds. Let set at room temperature or refrigerate for 30–45 minutes.

Servings And Timing

This recipe makes about 18 biscotti. Prep time is 1 hour, baking time is 45 minutes, and total time is around 1 hour 45 minutes.

Variations

I like swapping the vanilla extract with almond extract for a stronger nutty flavor. Sometimes I’ll drizzle white chocolate over the dark chocolate coating for a bakery-style look. Dried cranberries or cherries mixed into the dough also make a festive variation, especially around the holidays.

Storage/Reheating

I keep biscotti in an airtight container at room temperature for up to 2 weeks. For longer storage, I freeze them (without the chocolate) for up to 3 months, then dip after thawing. If they soften slightly, a quick 5-minute toast in a 300°F oven brings back their crunch.

FAQs

1. Can I use salted almonds instead of unsalted?

Yes, I can. I prefer unsalted to better control the flavor, but lightly salted almonds add a nice balance against the sweetness.

2. Can I double this recipe?

I can, but I’ve found that making two separate batches gives better texture and flavor than doubling the dough in one bowl.

3. Do I have to dip them in chocolate?

No, I don’t. The biscotti taste delicious plain or with just a dusting of powdered sugar. The chocolate makes them extra special, though.

4. Can I add different mix-ins?

Yes, I like adding dried fruit, different nuts, or even mini chocolate chips. Just keep the add-ins to about 1 cup so the dough doesn’t become too heavy.

5. Why are my biscotti too soft?

They firm up as they cool. If they’re still too soft, I return them to the oven for a few extra minutes per side until fully crisp.

Conclusion

This chocolate-dipped almond biscotti recipe has completely changed the way I think about biscotti. I love how they’re crunchy without being overly hard, full of toasted almond flavor, and beautifully finished with a dip of chocolate. Whether I’m serving them with coffee, gifting them during the holidays, or enjoying them as a snack, they never disappoint.