Chocolate Dipped Almond Biscotti

Biscotti, those delightful, crunchy Italian cookies, have been a staple of Italian culture for centuries. Originating in the Tuscan city of Prato, these twice-baked treats were created as a convenient snack for travelers and soldiers, as their hard texture allowed them to be stored for long periods without spoiling. Traditionally, biscotti are enjoyed with a cup of coffee or tea, making them the perfect accompaniment for a cozy afternoon break or an elegant dessert at the end of a meal.

Indulge in the delightful world of homemade chocolate-dipped almond biscotti with this easy and engaging recipe. Originating from Italy, these crunchy cookies are perfect for pairing with coffee or tea. The recipe guides you through making a batch from scratch, combining toasted almonds and rich dark chocolate for a truly luxurious treat. Enjoy the satisfaction of baking while creating special moments with friends and family. Treat yourself to this timeless classic that’s sure to impress!

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Ingredients

2 cups all-purpose flour

1 teaspoon baking powder

1/4 teaspoon salt

1 cup granulated sugar

3 large eggs

1 teaspoon vanilla extract

1 teaspoon almond extract

1 cup whole almonds, toasted

1 cup semi-sweet chocolate chips

1 tablespoon coconut oil (optional, for smoother chocolate)

Instructions

Preheat the Oven: Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.

Mix Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.

Beat Eggs and Sugar: In a large mixing bowl, beat the granulated sugar and eggs together with an electric mixer on medium speed until the mixture is pale and slightly thickened, about 2-3 minutes.

Add Extracts: Add the vanilla and almond extracts to the egg-sugar mixture, mixing until combined.

Combine Mixtures: Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.

Fold in Almonds: Gently fold in the toasted almonds until evenly distributed throughout the dough.

Shape the Dough: Divide the dough into two pieces. On the prepared baking sheet, shape each piece into a log about 12 inches long and 3 inches wide. Flatten the tops slightly.

First Bake: Bake in the preheated oven for 25-30 minutes, or until the logs are golden and firm to the touch. Remove from the oven and let cool on the baking sheet for about 10-15 minutes.

Slice the Logs: Once slightly cooled, transfer the logs to a cutting board. Using a serrated knife, slice the logs diagonally into 1/2-inch thick pieces.

Second Bake: Lay the biscotti slices cut-side down on the baking sheet. Bake for an additional 15-20 minutes, turning them over halfway through, until they are dry and crisp.

Cool Completely: Remove from the oven and let the biscotti cool completely on a wire rack.

Melt Chocolate: In a microwave-safe bowl, combine the semi-sweet chocolate chips and coconut oil (if using). Microwave in 20-second intervals, stirring between each, until melted and smooth.

Dip Biscotti: Once the biscotti are cool, dip the ends into the melted chocolate, allowing any excess to drip off. Place the dipped biscotti back on parchment to set.

Set the Chocolate: Allow the chocolate to cool and harden at room temperature or refrigerate for a quicker set.

Enjoy: Serve your delicious chocolate-dipped almond biscotti with coffee or tea!

Prep Time: 20 minutes | Total Time: 1 hour 20 minutes | Servings: Approximately 24 biscotti