Chocolate-Dipped Almond Biscotti
Try this Chocolate-Dipped Almond Biscotti recipe, or contribute your own.
Try this Chocolate-Dipped Almond Biscotti recipe, or contribute your own.
- 1/2 teaspoon salt
- 1 teaspoon vanilla extract
- 1/2 teaspoon ground cinnamon
- 3 large eggs
- 1 teaspoon baking powder
- 8 ounces (226g) semi-sweet chocolate coarsely chopped
- 1 cup (200g) packed light or dark brown sugar (i prefer
- 1 and 1/4 cups (175g)â whole almonds such asâ diamond of california whole almondsâ 1
- 2 cups + 1 tablespoon (258g) all-purpose flour (plus more
- 1/4 cup (60g) unsalted butter cold and cubed
- 1 tablespoon (15ml) canola or vegetable oil (or melted coconut
- egg wash: 1 large egg beatenâ with 1 tablespoon (15
- Carbohydrate 0.434578147707232 g
- Cholesterol 70.6814814811133 mg
- Fat 1.69768851843752 g
- Fiber 0.0388407396387171 g
- Protein 2.25006703673235 g
- Saturated Fat 0.541653611060668 g
- Serving Size 1 1 cookie (34g)
- Sodium 28.1262592495941 mg
- Sugar 0.395737408068515 g
- Trans Fat 0.280381203699562 g
- Calories 27 calories
Step-by-step
- Read the recipe in full, as well as looking at the photos below this recipe, before beginning.
- Preheat oven to 300°F (149°C).
- Line two large baking sheets with parchment paper or silicone baking mats.
- Spread almonds on one sheet (keep the other one set aside) and toast for 15 minutes, stirring twice during that time.
- Remove toasted almonds from the oven and turn the oven up to 350°F (177°C).
- Rinse/wipe off the one baking sheet so you can use it again for the biscotti.
- Pulse the toasted almonds in a food processor or blender until very coarsely chopped.
- Set 1 cup of chopped toasted almonds aside.
- Pulse the remaining chopped toasted almonds until they are a little more fine.
- Set them aside too.
- In a large mixing bowl, whisk flour, brown sugar, baking powder, cinnamon, and salt together.
- Using a pastry cutter or 2 knives, cut in the butter until the mixture is crumbly.
- Gently toss in the 1 cup of coarsely chopped almonds.
- Set aside.
- In a medium bowl, whisk the eggs, oil, and vanilla together.
- Pour into the flour/butter mixture and gently mix with a large wooden spoon or rubber spatula until everything is just barely moistened.
- Turn dough out onto a lightly floured surface, and with floured hands, knead lightly until the dough is soft and slightly sticky, about 8-10 times.
- If it's uncontrollably sticky, knead 1-2 more Tablespoon(s) of flour into the dough.
- With floured hands, divide the dough in two and place each half onto a baking sheet.
- Shape each half into an 8-9 inch long roll, patting down until each is about 1/2 inch thick.
- Using a pastry brush, lightly brush the top and sides of each biscotti slab with egg wash.
- Bake in batches (or together) for 25-26 minutes, or until the top and sides of the biscotti slabs are lightly browned.
- Remove from the oven, but do not turn off the heat.
- Allow to cool for 10 minutes.
- Once the slabs are cool enough to handle, cut each into 1 inch thick slices.
- Set slices cut sides upright, ½ inch apart, on the baking sheets.
- Return to the oven to continue baking for 9 minutes.
- Turn biscotti over and bake other side for 9 minutes.
- The cookies will be slightly soft in the centers with harder edges.
- Remove from the oven and allow to cool for 5 minutes on the baking sheet.
- Then transfer to a wire rack to cool completely before dipping in chocolate.
- As the biscotti cools, it becomes crunchy.
- Save the baking sheets for the next step.
- Melt the chocolate in a medium bowl in the microwave (or use a double boiler).
- The key to melting chocolate in the microwave is to do it in small bursts and stir frequently.
- Chocolate seizes so fast, so easily.
- Melt in 15 second increments, stirring vigorously with a spoon after each increment, until completely melted and smooth.
- Dip one side of each biscotti cookie in the melted chocolate and immediately sprinkle with the remaining toasted almond crumbs.
- I do this over the sink to avoid a mess!
- Place the dipped biscotti back onto the baking sheets and allow chocolate to set in the refrigerator or at room temperature, about 30-45 minutes.
- Make ahead tip: Store leftover biscotti in an airtight container for up to 2 weeks.
- Biscotti may be frozen up to 3 months, but I suggest freezing without the chocolate coating.
A Busy Mom's Secret to Delicious Treats: Chocolate-Dipped Almond Biscotti
Life as a working mom is a whirlwind. Between juggling work deadlines, school pick-ups, and keeping the house somewhat tidy, finding time for anything else feels like a luxury. But let me tell you, even amidst the chaos, a little indulgence can do wonders for the soul. And what better way to treat myself (and my family!) than with a batch of homemade Chocolate-Dipped Almond Biscotti?
Now, before you picture me spending hours in the kitchen, let me assure you, this recipe is surprisingly manageable. It's the kind of recipe that can be tackled in small bursts, fitting perfectly into those snatched moments between tasks. The aroma alone is worth the effort – a warm, inviting blend of toasted almonds, cinnamon, and melted chocolate. It's a scent that instantly transforms the kitchen into a comforting haven, even if it's just for a few precious minutes.
The beauty of biscotti lies in their versatility. They're perfect for a mid-afternoon pick-me-up with a cup of tea, a delightful addition to a holiday cookie platter, or even a thoughtful little gift for friends and neighbours. The crunchy texture and rich chocolate coating are utterly irresistible. They’re also wonderfully sturdy, making them ideal for packing in lunches or taking on the go.
I’ve adapted this recipe over time, making it as streamlined as possible. I often toast the almonds while I’m prepping other ingredients, maximizing efficiency. And the process of dipping them in chocolate is a wonderfully meditative experience – a small act of self-care amidst the day's hustle and bustle. The result? A batch of biscotti that taste even better knowing they were made with love (and a bit of time-saving cleverness).
Beyond the Recipe: A Moment of Peace
Baking, for me, is more than just following instructions. It’s a way to disconnect from the constant demands of daily life. The rhythmic stirring, the precise measurements, the satisfying crackle of the oven – these are simple acts that bring a sense of calm. In those moments, surrounded by the warm scent of baking biscotti, I can breathe, relax, and reconnect with myself before diving back into the whirlwind. And the best part? I get to share this little slice of peace with my family, enjoying the fruits of my labour together.
This is more than just a recipe; it's a ritual, a small act of self-care that infuses even the most hectic days with a touch of sweetness and calm. So, the next time you feel overwhelmed, I encourage you to try this recipe. You might be surprised at the sense of accomplishment and joy it brings, not to mention the delicious treat at the end.
Tips for Success:
- Toasting the almonds enhances their flavour and adds a delightful crunch.
- Don't overmix the dough; a slightly sticky dough is key to a tender biscotti.
- Cut the biscotti slices thickly for a chewier texture, or thinly for an extra-crisp bite.
- Let the biscotti cool completely before dipping in chocolate to ensure the chocolate sets properly.
- Get creative with your toppings! While toasted almonds are classic, feel free to experiment with other nuts, sprinkles, or dried fruits.
Making these biscotti isn't just about baking a delicious treat; it's about creating a little space for yourself in a busy life. It's a reminder that even amidst the chaos, there's always room for a little sweetness, a little calm, and a whole lot of love.
