Chocolate Almond Biscotti Delight (Printable version)
Twice-baked biscotti with toasted almonds finished in a rich dark chocolate coating.
# Ingredient List:
→ Dry Ingredients
01 - 2 cups all-purpose flour (approximately 8.8 ounces)
02 - 1 cup granulated sugar (approximately 7 ounces)
03 - 1 1/2 teaspoons baking powder
04 - 1/4 teaspoon salt
→ Wet Ingredients
05 - 3 large eggs
06 - 1 teaspoon pure vanilla extract
07 - 1/2 teaspoon almond extract
→ Add-ins
08 - 1 cup whole almonds, toasted and coarsely chopped (approximately 5 ounces)
→ For Dipping
09 - 6 ounces dark chocolate (60–70% cacao), chopped
# How to Make It:
01 - Preheat the oven to 350°F. Line a baking sheet with parchment paper.
02 - In a large bowl, whisk together flour, sugar, baking powder, and salt.
03 - In a separate bowl, beat the eggs with vanilla and almond extracts until blended.
04 - Stir the wet mixture into the dry ingredients until mostly combined.
05 - Fold in the chopped toasted almonds evenly throughout the dough.
06 - Divide the dough in half and shape each portion into a log approximately 12 inches long and 2 inches wide using floured hands. Place the logs on the prepared baking sheet, spaced apart.
07 - Bake the logs for 25 to 28 minutes until lightly golden and set. Remove from oven and allow to cool for 10 minutes.
08 - Reduce the oven temperature to 300°F.
09 - Using a serrated knife, slice the logs diagonally into 1/2-inch thick pieces. Arrange the slices cut side down on the baking sheet.
10 - Bake the slices for 12 minutes, then flip and continue baking for an additional 10 to 12 minutes until crisp and dry. Cool completely on a wire rack.
11 - Melt the chopped dark chocolate using a double boiler or microwave in 20-second intervals, stirring until smooth.
12 - Dip one end of each cooled biscotti into the melted chocolate, allowing excess to drip off. Place on parchment paper and let the chocolate set completely before serving or storing.
# Expert Suggestions:
01 -
- They stay impossibly crisp for weeks, getting better with time, so you can actually make them ahead without stress
- The twice-baked method creates that satisfying crunch that makes people think you're more of a baker than you actually are
- Dark chocolate and toasted almonds together taste like something fancy, but the technique is genuinely forgiving
02 -
- The second bake is not optional—it's what transforms these from soft cookies into proper biscotti. Don't skip it, and don't rush it. That crisp texture you're after only comes from this patient, low-heat baking.
- Toasting your own almonds changes everything. Raw almonds taste pale by comparison. Spread them on a baking sheet at 350°F for about 10 minutes until fragrant—it's a small step that elevates the whole recipe.
03 -
- Add orange zest to the dough if you want a subtle citrus note that makes people wonder what they're tasting—it's the secret that makes you seem like a brilliant baker.
- The chocolate coating doesn't have to be perfect. Imperfectly dipped biscotti look more authentically homemade and honestly taste better because you're not overthinking it.