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Dipped Chocolate Almond Biscotti

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Dipped Chocolate Almond Biscotti are crisp, twice-baked Italian-style cookies packed with toasted almonds and finished with a dip in smooth, rich chocolate. Perfect for gifting, dunking in coffee, or enjoying as a sophisticated snack.

  • Author: Sophia
  • Prep Time: 15 minutes
  • Cook Time: 40–50 minutes (including both bakes)
  • Total Time: 1 hour 30 minutes (including cooling and dipping)
  • Yield: 18–20 biscotti
  • Category: Dessert
  • Method: Baking
  • Cuisine: Italian-Inspired
  • Diet: Vegetarian

Ingredients

  • ⅔ cup white sugar
  • 2 large eggs
  • 1 tsp almond extract
  • 1 tsp baking powder
  • ¼ tsp fine sea salt
  • 1½ cups all-purpose flour
  • 1 cup toasted almonds, chopped
  • 1 cup semi-sweet or dark chocolate, chopped (for dipping)

Instructions

  1. Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
  2. Toast almonds in the oven for 7–10 minutes until golden. Cool and chop coarsely.
  3. In a large bowl, whisk eggs and sugar until light and foamy. Add almond extract.
  4. Stir in baking powder, salt, and flour. Fold in chopped almonds to form a dough.
  5. Divide dough into two logs (about 10 inches long, 2–3 inches wide). Flatten tops slightly and place on prepared sheet.
  6. Bake for 25–30 minutes, until golden. Cool logs for 10 minutes.
  7. Slice diagonally into ½ to ¾-inch thick pieces. Lay cut-side down on baking sheet.
  8. Bake slices for 10 minutes. Flip and bake 5–10 more minutes until crisp. Cool completely.
  9. Melt chocolate using a double boiler or microwave in 30-second bursts.
  10. Dip one end of each biscotti into chocolate. Place on parchment paper and let set at room temp or chill to speed up.

Notes

  • For extra flavor, add a teaspoon of orange zest or a pinch of cinnamon to the dough.
  • Use high-quality chocolate bars for smooth melting — avoid chocolate chips if possible.
  • Store at room temperature in an airtight container for up to 2 weeks.

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