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Chocolate-Dipped Almond Biscotti

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Crisp, flavorful almond biscotti dipped in smooth semi-sweet chocolate and sprinkled with almonds. These Italian cookies are crunchy yet balanced, perfect with coffee or as a holiday treat.

  • Author: Sophia
  • Prep Time: 1 hour
  • Cook Time: 45 minutes
  • Total Time: 1 hour 45 minutes
  • Yield: 18 biscotti
  • Category: Dessert
  • Method: Baking
  • Cuisine: Italian
  • Diet: Vegetarian

Ingredients

  • 1 1/2 cups whole almonds
  • 2 cups all-purpose flour
  • 3/4 cup packed light or dark brown sugar
  • 1 teaspoon baking powder
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon salt
  • 4 tablespoons unsalted butter, cold and cubed
  • 2 large eggs
  • 1/4 cup canola, vegetable, or melted coconut oil
  • 1 teaspoon pure vanilla extract
  • 1 large egg beaten with 1 tablespoon milk (egg wash)
  • 6 oz semi-sweet chocolate, coarsely chopped

Instructions

  1. Preheat oven to 300°F (149°C). Spread almonds on a baking sheet and toast 15 minutes, stirring occasionally. Increase oven to 350°F (177°C).
  2. Pulse almonds in a food processor: coarsely chop 1 cup for the dough, 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 and stir until just moistened.
  5. On a floured surface, knead dough lightly 8–10 times. Divide into two 8–9 inch logs, about 1/2 inch thick. Transfer to a baking sheet and brush with egg wash.
  6. Bake 25–26 minutes, until lightly browned. Cool 10 minutes, then slice logs into 1-inch thick pieces. Arrange upright on the sheet, bake 9 minutes, flip, and bake another 9 minutes. Cool completely.
  7. Melt chocolate in microwave bursts or over a double boiler. Dip one side of each biscotti in chocolate, sprinkle with ground almonds, and let set at room temperature or refrigerate 30–45 minutes.

Notes

  • Swap vanilla extract for almond extract for a stronger nutty flavor.
  • Drizzle with white chocolate for a bakery-style look.
  • Add dried cranberries or cherries for a festive twist.
  • Store plain biscotti in freezer up to 3 months; dip in chocolate after thawing.
  • If biscotti soften, re-crisp in a 300°F oven for 5 minutes.

Nutrition

Find it online: https://savorymomskitchen.com/chocolate-dipped-almond-biscotti/