Chocolate Dipped Almond Biscotti

Biscotti, a staple of Italian cuisine, has charmed its way into the hearts and homes of dessert lovers around the world. These delightful twice-baked cookies are known for their crisp texture, making them the perfect accompaniment to coffee or tea. The tradition of dipping biscotti into beverages not only enhances the eating experience but also draws out the flavors of the cookie, creating a delightful harmony that elevates both the drink and the treat.

Discover the delightful world of Chocolate Dipped Almond Biscotti! This Italian treat combines crunchy whole almonds with rich chocolate, making it the perfect accompaniment to your coffee or tea. With a history dating back to the 14th century, biscotti offers a satisfying crunch and long shelf life. This recipe features the ideal blend of ingredients and steps, ensuring delicious results every time. Perfect for gatherings or a sweet treat just for you, try making this indulgent classic!

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Ingredients

1 cup whole almonds, toasted

1 cup granulated sugar

1/2 cup unsalted butter, softened

3 large eggs

1 teaspoon vanilla extract

1 teaspoon almond extract

2 cups all-purpose flour

1 teaspoon baking powder

1/4 teaspoon salt

1 cup semi-sweet chocolate chips

1 tablespoon coconut oil (for melting chocolate)

Instructions

Preheat the Oven: Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.

Mix Wet Ingredients: In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy. Add the eggs, vanilla extract, and almond extract, and mix well until combined.

Combine Dry Ingredients: In a separate bowl, whisk together the flour, baking powder, and salt. Gradually add the dry ingredients to the wet mixture, stirring until just combined.

Fold in Almonds: Gently fold in the toasted almonds until evenly distributed throughout the dough.

Shape the Dough: Divide the dough in half and shape each half into a log about 12 inches long and 2-3 inches wide. Place the logs on the prepared baking sheet, spacing them apart.

First Bake: Bake in the preheated oven for 25-30 minutes, or until they are golden brown and firm to the touch. Remove from the oven and allow to cool for about 10 minutes.

Slice the Biscotti: Once slightly cooled, transfer the logs to a cutting board. Using a sharp knife, cut them diagonally into 1/2-inch slices.

Second Bake: Place the slices cut-side down back on the baking sheet. Bake for an additional 15-20 minutes, turning halfway through, until the biscotti are dry and crisp. Remove from the oven and let them cool completely on a wire rack.

Melt the Chocolate: In a microwave-safe bowl, combine the chocolate chips and coconut oil. Microwave in 30-second intervals, stirring in between, until completely melted and smooth.

Dip the Biscotti: Once the biscotti are cool, dip one end of each biscuit into the melted chocolate, allowing any excess to drip off. Place the dipped biscotti back onto the parchment-lined sheet.

Set the Chocolate: Optional: sprinkle some crushed almonds on top of the chocolate while it's still wet. Let the chocolate set at room temperature or place in the refrigerator to speed up the process.

Serve: Once the chocolate has hardened, your Chocolate Dipped Almond Biscotti is ready to be enjoyed. Serve with coffee or tea for the perfect treat!

Prep Time, Total Time, Servings: 30 minutes | 1 hour | 24 biscotti