Dark Chocolate Dipped Almond Biscotti

My husband is the perfect taste tester because he likes most flavors and is happy whenever I cook something.  He rarely requests I make something in particular, so when he does, I get excited to make something I know he’s craving.  This was the case  a couple of weeks ago when he told me he really liked almond biscotti.  I had no idea but I used to enjoy making biscotti all the time in high school because it was one of my Aunt’s favorite treats.  I finally found one of my old recipes from way back when and  did a little baking this weekend. I had forgotten how easy and delicious homemade biscotti is and how well it pairs with a nice cup of coffee.  I dipped half of mine in dark chocolate but you could use white chocolate, milk chocolate or serve them plain.  DSC_0122

What to buy (makes about 20 biscotti):

  • 1 2/3 cups blanched sliced almonds
  • 3 eggs
  • 1 teaspoon vanilla extract
  • 1 teaspoon almond extract
  • 2 cups all-purpose flour
  • 3/4 cup white sugar
  • 1 teaspoon baking powder
  • 1/8 teaspoon salt
  • semi-sweet chocolate, white chocolate or milk chocolate for drizzling or dipping

What to do:

  • preheat oven to 350 degrees and cover a baking tray with parchment paper, spray with cooking spray
  • beat eggs, vanilla extract, and almond extract in a bowl
  • combine flour, sugar, baking powder, and salt in another bowl
  • gradually incorporate egg mixture into flour mixture until dough comes together
  • add 1 cup almonds and mix
  • turn dough out onto parchment paper and shape into a log that is roughly 3 by 12 inches
  • sprinkle remaining almonds on top
  • bake in the preheated oven until firm to the touch, 30 to 40 minutes
  • allow to cool on a wire rack for 10 minutes and transfer log to a cutting board and cut into 1/2-inch thick slices, using a serrated knife
  • return slices to baking sheet, cut-side up
  • place biscotti back in the oven and bake until biscotti are firm to the touch, about 10 minutes
  • flip each biscotti and continue baking until toasted, about 10 minutes more
  • allow biscotti to cool before dipping in melted chocolate

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2 thoughts on “Dark Chocolate Dipped Almond Biscotti

  1. Kathy Miller says:

    These look wonderful. We bought a blueberry, hazelnut biscotti at the Dorset Vermont farmers market that was delicious. Blueberries and almonds sound like a good pair too.

    • sally cooks says:

      Ooh this would be great with blueberries! I love all the pictures from your Duke get together – may post one on my parents’ Facebook tomorrow for their 38th anniversary!!

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