Almond Biscotti Dipped in Dark Chocolate – An Italian, almond flavored biscuit, that is slightly sweet, super crunchy and perfect for dipping in your favorite hot beverage. A simple twice baked biscuit (cookie) recipe that has real authentic European taste.
I’m not much of a breakfast eater, usually it’s just a cup of tea, a slice of toast and I’m ready to get my day started. Lately though, I haven’t had the time to brew my own tea before having to rush out the door, so I’ve had to resort to someone else making my tea. Unfortunately, there aren’t to many places that make a good cup of tea other than over-priced Starbucks.
Even though I resent going to Starbucks, I have to say there has been one thing that has been good about it and that has been their biscotti, it is so much better than my measly slice of toast. However, between the tea and my love for biscotti, I’ve been spending a small fortune and that has got to stop.
This weekend I decided to bake up a few batches of biscotti. I figured if I made it myself it would give me more of an incentive to get up early and brew my own tea, saving me from unnecessary Starbucks trips. We’ll see it it’s enough of an incentive! 🤔
How do you start your day, coffee or tea?
Chocolate Dipped Almond Biscotti
Nuts: Traditional Italian biscotti was made with almonds, so in keeping with tradition I like to use almonds in my recipe. However, I have used other nuts but it just wasn’t the same. As for toasting the almonds, it’s not necessary however it does bring out the amazing flavor of the almonds.
Extracts: I really like the almond flavor in biscotti, so to give it even more almond flavor I like to use pure almond extract. If you’re just not that into almond flavoring you can replace the almond extract with vanilla extract. You’ll still get a bit of almond flavor from the nuts but it won’t be as prominent.
Sugar: I like to use light brown sugar in my recipe, it gives the biscotti a nice flavor as well as nice coloring. You can use regular or dark brown sugar, but in my opinion it has a slightly different taste.
Chocolate: You can use any type of chocolate you want for dipping the biscotti in. I personally like to use a high quality dark chocolate, it has a bit of a bitter flavor that compliments the sweetness of the biscotti.
Step 1: Preheat the oven to 350°F. Make sure to move the oven rack to the center of the oven before you turn it on.
Step 2: While the oven is preheating, spread the almonds out, in an even layer, on a baking sheet. Once the oven is preheated, toast the almonds for 15 minutes. When they are done, remove from oven and let them cool slightly before coarsely chopping them.
Step 3: While the almonds are toasting, you’ll want to whisk together the flour, cinnamon, baking powder, salt and sugar in a medium bowl. Add the butter to the mixture and combine using a pastry cutter, continue cutting in the butter until the mixture is crumbly and resembles cornmeal. Set aside.
Step 4: In a large bowl, whisk the eggs together, once whisked then stir in the oil and the extracts. Now add in the flour mixture. Finally, fold in the cooled, chopped nuts.
Step 5: Scoop the dough out into two even piles on a parchment lined baking sheet. Then using damp fingers shape both of the piles into a log shape.
Step 6: Bake for approximately 30 minutes or until firm and golden brown. Remove from oven and allow to cool for 10 minutes. Using a serrated knife, cut into 3/4″ slices and return to baking sheet. Lower the oven temperature to 325°F and bake for an additional 15-20 minutes, flipping them over after 10 minutes. Place on a wire rack to cool.
Step 7: Using a double boiler, melt the chocolate, let it stand for 2 minutes then stir until smooth. Dip the bottoms of the biscotti into the chocolate then smooth using the back side of a butter knife. Place on its side and allow the chocolate to set for 15 minutes.
- 1 cup whole almonds, raw
- 2¼ cup all-purpose flour
- ½ teaspoon cinnamon
- 1½ teaspoons baking powder
- ½ teaspoon salt
- 1 cup light brown sugar, packed
- ¼ cup unsalted butter, cold and cubed
- 3 large eggs
- 1 tablespoon vegetable oil
- 1 tablespoon almond extract
- ½ teaspoon vanilla extract
- 10 ounces dark chocolate
- Preheat oven to 350°F.
- Spread almonds, in an even layer, on a baking sheet. Toast for 15 minutes, let cool then coarsely chop.
- In a medium bowl, whisk together the flour, cinnamon, baking powder, salt and sugar. Add butter, and combine using a pastry cutter, until the mixture is crumbly and resembles cornmeal. Set aside.
- In a large bowl, whisk together the eggs. Stir in the oil, extracts and the flour mixture. Fold in chopped nuts.
- Scoop dough into two even piles on parchment lined baking sheet. Using damp fingers shape each pile into a log shape.
- Place in center of oven and bake 30 minutes or until firm and golden brown. Remove from oven, cool for 10 minutes and lower oven temperature to 325°F
- Using a serrated knife, cut logs into ¾" diagonal slices and return to baking sheet. Bake for 15-20 minutes, turning them over after 10 minutes. Cool on wire rack.
- Melt chocolate in a double boiler, let stand for 2 minutes, stir until smooth. Dip bottom of biscotti into chocolate and smooth away excess chocolate with the back side of a butter knife. Place on wire rack until the chocolate sets.
✔ Make sure that the oven rack is in the center of the oven, this allows the heat to be evenly distributed.
✔ When mixing together the egg and flour mixtures, be sure not to over mix. Over mixing will cause the biscotti to be heavy and dense.
✔ After the first bake, allow the biscotti to cool for no longer than 10 minutes. Cutting the logs while still hot will cause them to crumble and letting them cool more then 10 minutes will make them more difficult to cut.
✔ When cutting the biscotti use a serrated knife in a sawing motion, this will give you nice smooth cuts.
✔ Cut the loaves on an angle to achieve a longer (standard) sized biscotti.
✔ After the second bake, cool the biscotti slices on a cooling rack to allow them to get crispy.
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