Chocolate Almond Biscotti – Italian Dipping Delight
Introduction
These Chocolate Almond Biscotti are crispy, elegant Italian cookies perfect for dipping into espresso, cappuccino, or hot chocolate. They’re twice-baked, giving them the classic crunchy texture biscotti are loved for. Simple to make and perfect for gifting, these treats bring a touch of Italian café charm to your kitchen.
Ingredients
- 2 cups (240g) all-purpose flour
- ¾ cup (150g) granulated sugar
- ½ cup (50g) toasted sliced almonds
- ½ cup (90g) dark chocolate chips or chopped chocolate
- 1 tsp baking powder
- ¼ tsp salt
- 2 large eggs
- 2 tbsp unsalted butter, melted
- 1 tsp vanilla extract
- ½ tsp almond extract
- Optional: extra melted chocolate for drizzling
Instructions
- Prep your oven: Preheat to 350°F (180°C). Line a baking sheet with parchment paper.
- Mix the dry ingredients: In a bowl, whisk together flour, sugar, baking powder, and salt. Stir in the almonds and chocolate chips.
- Combine wet ingredients: In another bowl, whisk eggs, melted butter, vanilla, and almond extract.
- Make the dough: Pour the wet mixture into the dry ingredients and mix until a soft dough forms.
- Shape the biscotti log: Transfer dough to the baking sheet and shape into a log about 12 inches (30 cm) long and 3 inches (7 cm) wide.
- First bake: Bake for 25 minutes, then let it cool for 15 minutes.
- Slice: Using a serrated knife, slice the log diagonally into ¾-inch (2 cm) pieces.
- Second bake: Place slices cut-side down and bake 10 minutes per side, or until crisp and golden.
- Optional drizzle: Once cooled, drizzle with melted chocolate.
Storage Tips
- Store biscotti in an airtight container for up to 2 weeks.
- Freeze in a sealed container or freezer bag for up to 3 months.
Serving Suggestions
- Serve with cappuccino, espresso, or hot chocolate.
- Use as a crunchy topping for gelato or vanilla ice cream.
- Wrap in clear bags with ribbon for holiday gifts.
