Imagine a perfectly crisp, golden biscotti that crumbles delicately with each bite, revealing a rich almond crunch and decadent chocolate coating. These Italian classic cookies are not just a treat; they're an experience that transforms your ordinary coffee break into a gourmet moment. Whether you're a baking novice or a seasoned pastry enthusiast, this chocolate-dipped almond biscotti recipe will transport you straight to the charming cafes of Italy, right from your own kitchen.
Prep Time: 20 mins
Cook Time: 30 mins
Total Time: 50 mins
Cuisine: Italian
Serves: 20 biscotti
Ingredients
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 3 large eggs
- 1 teaspoon vanilla extract
- 1 cup almonds, chopped
- 1 cup 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 the all-purpose flour, granulated sugar, baking powder, and salt until well combined.
- In a separate bowl, beat the eggs and vanilla extract until smooth and slightly frothy.
- Pour the egg mixture into the dry ingredients and mix until a soft dough forms.
- Fold in the chopped almonds, ensuring they are evenly distributed throughout the dough.
- Transfer the dough to the prepared baking sheet and shape into two long, flat logs approximately 12 inches long and 3 inches wide. Ensure the logs are slightly flattened and have smooth edges.
- Bake for 25-30 minutes, or until the logs are lightly golden and firm to the touch.
- Remove from the oven and let cool for 10 minutes. Reduce oven temperature to 325°F (160°C).
- Using a sharp serrated knife, cut the logs diagonally into 1/2-inch thick slices.
- Arrange the slices 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 dipped biscotti on parchment paper and allow chocolate to set at room temperature or refrigerate for faster setting.
- Store in an airtight container at room temperature for up to 2 weeks.
Tips
- Ensure your ingredients are at room temperature for better mixing and texture.
- When shaping the logs, use wet hands to create smooth, even edges.
- Allow the first bake to cool slightly before slicing to prevent crumbling.
- For uniform slices, use a sharp serrated knife and cut at a diagonal angle.
- When melting chocolate, use low heat and stir constantly to prevent burning.
- For a more decorative touch, drizzle contrasting white chocolate over the dark chocolate coating.
- Store biscotti in an airtight container to maintain their crisp texture.
- Experiment with different nuts or add dried fruit for unique variations.
- For extra flavor, toast the almonds before adding them to the dough.
- Let the chocolate set completely before storing to prevent smudging.
Nutrition Facts
Calories: 180kcal
Carbohydrates: 22g
Protein: 4g
Fat: 9g
Saturated Fat: 4g
Cholesterol: 35mg
