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Chocolate-Dipped Almond Biscotti

Crunchy, nutty, sweet Italian cookie bliss. Twice-baked and perfect for dunking into hot coffee or tea!

Ingredients

  • 2 cups raw, unsalted almonds divided
  • 3/4 cup plus 1 tablespoon granulated sugar divided
  • 2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon table salt
  • 3 large eggs
  • 1 teaspoon vanilla extract
  • 5-6 ounces dark chocolate coarsely chopped

Instructions

  • Preheat oven to 350 degrees F. Line a large baking sheet with parchment paper or silicone mats.
  • Combine 1/2 cup of the almonds and 1 tablespoon of the sugar in the bowl of a food processor fitted with the steel blade. Process until the almonds are finely ground, then add the flour, baking powder, and salt. Pulse several times to combine. 
  • In the bowl of an electric mixer fitted with the paddle attachment, combine the eggs, vanilla, and remaining 3/4 cup sugar. Blend on high speed until the mixture is thick and fluffy, about 3 minutes. Add the flour mixture, and mix on low just until incorporated. The dough will be very thick and sticky. Stir in the remaining 1 and 1/2 cups whole almonds by hand. 
  • Scrape the dough out into two mounds on the prepared baking sheet. Using a rubber spatula or an extra piece of parchment paper, gently press and shape the mounds into two rectangular loaves, each approximately 10-by-4 inches. Lightly smooth the tops.
  • Bake for 23-25 minutes, until the tops are lightly golden. Cool on the baking sheets for 5-10 minutes, then transfer loaves to a cutting board. Slice into cookies about 1 inch wide. 
  • Lower the oven temperature to 325 degrees F. Return the sliced cookies to the baking sheet, with one of the cut sides down, and bake for another 20 minutes, until golden and crisp. Test for doneness by pressing lightly on a cookie with your finger or a spoon; it should be firm. Remove from oven and cool cookies on wire racks.
  • Place chocolate in a wide, shallow bowl and microwave in 30-second bursts at 50% power, stirring in between each burst, until smooth. Dip the bottom of each biscotti into the chocolate, smooth with a knife or offset spatula, and place on a sheet of parchment or wax paper. Sprinkle with chopped almonds right away, if desired. Let rest until the chocolate sets, about 20 minutes. Enjoy!

Notes

  • Storage: Biscotti keep well in an airtight container at room temperature for up to 2 weeks.
  • Freezing: Baked, cooled biscotti can be frozen for up to 3 months. However, freeze them without the chocolate coating. You can dip in chocolate after defrosting the cookies, if desired.
  • Recipe: Adapted from Rachael Ray Everyday.

Nutrition Estimate

Calories: 210 kcal, Carbohydrates: 24 g, Protein: 6 g, Fat: 11 g, Saturated Fat: 2 g, Cholesterol: 25 mg, Sodium: 59 mg, Potassium: 199 mg, Fiber: 3 g, Sugar: 10 g, Vitamin A: 38 IU, Calcium: 59 mg, Iron: 2 mg
Did you make this recipe?Leave a review below, then snap a quick picture and tag @nourishandfete on Instagram so I can see it!