I love these cute little Italian biscuits! They look so dainty and are perfect for having as a snack with tea or coffee. In Italy, they tend to have Biscotti with vin santo, a type of dessert wine. Come try my best Almond Biscotti Dipped In Chocolate Recipe!
I love almonds and chocolate, so this chocolate almond biscuit recipe makes perfect little biscuits to nibble on when having coffee. I love how these chocolate dipped biscotti go from super crunchy, to softening after being dipped in your coffee. Biscotti are twice-baked – this makes for a dry crunchy biscuit, perfect for dunking! I love how the chocolate melts combined with the almond crunch and flavour, with the aftertaste of coffee. Mmmmm coffee and chocolate are two of my favourite things!
Almond Biscotti Dipped In Chocolate Recipe Ingredients
Plain Flour – this serves as the base of these homemade biscotti biscuits but can be substituted with another flour of your choice such as almond flour
Almonds – this biscotti recipe uses a mixture of ground almonds and whole skin-on almonds to create a contrasting texture in the final biscuit
Egg – a whole beaten egg is used to bind the mixture and create a dough to be shaped into logs before baking
Caster sugar – I have used caster sugar but normal granulated sugar can be used, this is to sweeten the biscuits
Almond Extract – using a good quality almond extract gives that lovely marzipan-like aroma and taste to these biscuits
Dark Chocolate – I use 70% dark chocolate in this biscotti recipe to dip the base of the biscuits but you can use whatever chocolate is your favourite
Baking Powder – this gives the dough a little rise when baking to give a lovely crisp slightly risen biscuit
How to make my chocolate dipped biscotti recipe
These cute little biscotti are a cinch to make. Follow the steps below:
- Combine all the dry ingredients and mix well to ensure properly mixed
- Add the beaten egg and almond extract and gently work until a slightly stiff dough forms, being careful to just combine and not overwork the gluten in the flour
- Roll the dough into two logs and they are ready to bake!
- Bake the logs for 30 minutes then let them cool completely. Once cooled, cut diagonally then bake again, this creates that crisp crunchy texture!
- Once twice baked and cooled, dip the base of the biscuits in melted chocolate and let them cool before enjoying them with your tea or coffee
If you prefer the biscuits to be larger, the dough can be rolled into just one log and sliced. Alternatively, cut into two smaller logs to create dainty little biscotti! Enjoy!
FAQ’s
These little biscuits are meant to be hard. They are baked twice so they get crunchy and are perfected for dunking and dipping!
Yes, these cute biccies can be frozen. Let them cool once cooked then add to a container or freezer bag – they can be frozen for up to 3 months.
Let the biscuits cool first before cutting. Another tip is to use a serrated knife and cut at an angle to ensure your biscuits don’t crumble when cutting.
Almond Biscotti Dipped in Chocolate Recipe
Ingredients
- 110 g Plain Flour
- ½ teaspoon Baking Powder
- Pinch of Salt
- 20 g ground almonds
- 50 g whole skin on almonds
- 70 g soft brown sugar
- 1 beaten large egg
- ½ teaspoon almond extract
- 40 g dark chocolate 70%
- 40 g unsalted butter
Instructions
- Combine flour, salt, sugar, ground almonds, whole almonds, and baking powder. Gently stir with wooden spoon to mix thoroughly.
- Mix beaten egg, and almond extract
- Make a well in flour mixture and add the diced butter
- Rub in with your hands until the mixture resembles rough breadcrumbs
- Add the beaten egg and almond mixture
- Gently stir with wooden spoon till it starts to come together then thoroughly mix using hands
- Use flour on your hands to clean them of any biscuit mixture and if mixture is too sticky, add a little flour at a time until you can form a ball
- Roll the ball out into 2 logs around 1 inch wide
- Place on a tray lined with greaseproof paper and place in a preheated oven at 170°C for 30 minutes
- Remove and let log cool completely and lower the oven temperature to 150°C
- Cut cooled log diagonally into individual biscuits, then place back in the oven for a further 30 minutes
- Meanwhile melt the chocolate in a bowl over barely simmering water
- Remove biscotti from oven after 30 minutes and let cool completely before drizzling with melted chocolate and allowing the chocolate to set before serving
