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dipped chocolate almond biscotti final photo

Dipped Chocolate Almond Biscotti

These delicious Dipped Chocolate Almond Biscotti have a triple hit of almond. Almond flour adds additional depth to these cookies, while the almond extract adds a lovely bitterness. Sliced almonds add some crunch, while semi sweet chocolate adds a slight sweetness which perfectly compliments the rest of the flavours in this crispy cookie.
4.46 from 24 votes
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Course: Breakfast, Dessert
Cuisine: American, Italian
Keyword: almond, biscotti, chocolate, cookies, nut
Prep Time: 10 minutes
Cook Time: 40 minutes
Total Time: 50 minutes
Servings: 16 cookies
Calories: 185kcal
Author: Anneke Silva

Equipment

  • Kitchen Aid Mixer
  • Baking sheet
  • Parchment Paper
  • Knife

Ingredients

Biscotti

  • 2/3 cup White sugar
  • 2 Large eggs
  • 1 tsp Almond extract
  • 1 tsp Baking powder
  • 1/4 tsp Fine sea salt
  • 1 1/2 cups All Purpose flour
  • 1/4 cup Almond flour
  • 1/8 cup Sliced almonds
  • 2 ounces Semi sweet chocolate

Dipping Chocolate

  • 6 ounces Semi sweet chocolate
US Customary - Metric

Instructions

  • Pre heat the oven to 350 F.
  • Line a baking sheet with parchment paper and set aside.
  • Mix the eggs and sugar on medium speed until thickened, about 2 minutes.
    Mix the eggs and sugar on medium speed until thickened, about 2 minutes.
  • Add the almond extract, baking powder, salt, and both kinds of flour. Mix for another 3 minutes on medium until fully combined.
    Add the almond extract, baking powder, salt, and both kinds of flour. Mix for another 3 minutes on medium until fully combined.
  • Finely chop the chocolate and add it to the bowl along with the sliced almonds.
    Finely chop the chocolate and add it to the bowl along with the sliced almonds.
  • Gently fold the chocolate and almond into the door.
    Gently fold the chocolate and almond into the door.
  • Turn the dough out onto your lined pan.
  • Gently pat the dough into a log, roughly 4 inches by 8 inches (about 1 inch thick).
    Gently pat the dough into a log, roughly 4 inches by 8 inches (about 1 inch thick).
  • Bake on the middle shelf for 20 minutes.
    Bake on the middle shelf for 20 minutes.
  • Remove and cut into 1/2 inch slices, should make 16 biscotti.
    Remove and cut into 1/2 inch slices, should make 16 biscotti.
  • Lay them out on the wide side and put them back in the oven for 10 min.
    Lay them out on the wide side and put them back in the oven for 10 min.
  • Flip them, and bake for 10 more minutes.
  • Allow the cookies to cool while you melt the remaining chocolate.
  • Dip each biscotti into the melted chocolate and set aside to cool.
    Dip each biscotti into the melted chocolate and set aside to cool.

Nutrition

Calories: 185kcal | Carbohydrates: 25g | Protein: 4g | Fat: 8g | Saturated Fat: 3g | Trans Fat: 1g | Cholesterol: 21mg | Sodium: 454mg | Potassium: 114mg | Fiber: 2g | Sugar: 5g | Vitamin A: 37IU | Calcium: 37mg | Iron: 2mg