Indulge your senses with a delightful twist on the classic Italian treat—Chocolate Dipped Almond and Cacao Nib Biscotti! Imagine the perfect crunch of twice-baked biscotti, enhanced by the rich, velvety embrace of dark chocolate and the nutty goodness of almonds and cacao nibs. This recipe is not just a simple snack; it's a luxurious experience waiting to happen. Whether you're hosting a coffee date or simply treating yourself, these biscotti are sure to impress. Ready to elevate your baking game? Let’s dive into the world of biscotti magic!
Prep Time: 20 mins
Cook Time: 40 mins
Total Time: 1 hrs
Cuisine: Italian
Serves: 24 biscotti
Ingredients
- 2 cups all-purpose flour
- 1 cup sugar
- 1/2 cup almonds, chopped
- 1/2 cup cacao nibs
- 3 large eggs
- 1 tsp baking powder
- 1/2 tsp salt
- 8 oz dark chocolate, melted
Instructions
- Preheat the oven to 350°F (175°C). Line a large baking sheet with parchment paper.
- In a large mixing bowl, whisk together flour, sugar, baking powder, and salt until well combined.
- In a separate bowl, beat the eggs until light and fluffy. Add chopped almonds and cacao nibs to the egg mixture, stirring gently to distribute evenly.
- Gradually fold the dry ingredients into the egg mixture, mixing until a cohesive dough forms. The dough should be slightly sticky but manageable.
- Transfer the dough onto the prepared baking sheet and shape into two long, flat logs approximately 12 inches long and 3 inches wide. Ensure the logs are evenly spaced.
- Bake in the preheated oven for 25-30 minutes, or until the logs are lightly golden and firm to the touch.
- Remove from oven and let cool for 10 minutes. Reduce oven temperature to 325°F (160°C).
- Using a sharp serrated knife, slice the logs diagonally into 1/2-inch thick pieces.
- Arrange the sliced biscotti cut-side down on the baking sheet and bake for an additional 10-15 minutes, flipping halfway through, until crisp and golden.
- Remove from oven and let cool completely on a wire rack.
- Melt the dark chocolate using a double boiler or microwave, stirring until smooth.
- Dip each biscotti halfway into the melted chocolate, allowing excess to drip off. Place on parchment paper to set.
- Allow chocolate to completely harden at room temperature or refrigerate for faster setting.
- Store in an airtight container at room temperature for up to 2 weeks.
Tips
- Ingredient Quality Matters: Use high-quality dark chocolate for dipping, as it will greatly enhance the flavor of your biscotti. Look for chocolate with at least 70% cocoa for a rich taste.
- Chill the Dough: If your dough feels too sticky, refrigerate it for about 15 minutes before shaping. This will make it easier to handle.
- Uniform Slices: When slicing the logs, use a serrated knife and a gentle sawing motion to prevent crumbling. Aim for even thickness to ensure consistent baking.
- Watch the Bake: Keep an eye on the biscotti during the second bake; they can go from perfectly golden to overdone quickly. They should be crisp but not burnt.
- Flavor Variations: Feel free to experiment with different nuts or add spices like cinnamon or vanilla to the dough for a unique twist.
- Storing: For optimal freshness, store your biscotti in an airtight container. They can last up to two weeks, but they’re so delicious, they might not last that long!
Nutrition Facts
Calories: 180kcal
Carbohydrates: 22g
Protein: 4g
Fat: 9g
Saturated Fat: 4g
Cholesterol: 35mg
