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Chocolate-Dipped Almond Biscotti for Holiday Gifting

Chocolate dipped almond biscotti are twice-baked until dry and crisp, then finished with a semisweet chocolate dip. Their almond-studded slices make a sturdy, giftable holiday treat.
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Prep Time 25 minutes
Cook Time 56 minutes
Cooling and setting 55 minutes
Total Time 2 hours 16 minutes
Servings: 32 servings
Course: Dessert
Cuisine: Italian
Calories: 134
Ingredients Equipment Method Notes

Ingredients
  

For the biscotti
  • 2.25 cups all-purpose flour spooned and leveled
  • 0.75 cup granulated sugar
  • 1 teaspoon baking powder
  • 0.25 teaspoon table salt
  • 2 eggs large
  • 0.25 cup unsalted butter melted and cooled
  • 1 teaspoon vanilla extract
  • 0.5 teaspoon almond extract
  • 1 cup almonds roasted unsalted, coarsely chopped
For the chocolate dip
  • 8 ounces semisweet chocolate chips

Equipment

  • 1 large baking sheet
  • 1 microwave

Method
 

Make the biscotti
  1. Heat the oven to 350°F.
  2. Line a large baking sheet with parchment paper.
  3. Whisk the flour, sugar, baking powder, and salt in a large bowl.
  4. In a separate bowl, whisk the eggs, melted butter, vanilla extract, and almond extract until combined.
  5. Stir the egg mixture into the flour mixture just until a stiff dough forms.
  6. Fold in the almonds.
  7. Divide the dough in half and shape each portion into a 12-by-2 1/2-inch log on the prepared baking sheet, using damp hands if the dough is sticky.
  8. Bake for 25–30 minutes, until the logs are set and lightly golden.
  9. Cool the logs on the baking sheet for 10 minutes.
  10. Reduce the oven to 325°F.
  11. Transfer the logs to a cutting board.
  12. Slice diagonally into 3/4-inch-thick pieces with a serrated knife.
  13. Arrange the slices cut-side down on the baking sheet.
  14. Bake for 10–12 minutes.
  15. Turn the slices over.
  16. Bake for another 10–12 minutes until dry and crisp.
  17. Transfer to a wire rack and cool completely.
Dip in chocolate
  1. Put the chocolate chips in a microwave-safe bowl and microwave in 20-second intervals, stirring each time, for 1–2 minutes total until smooth.
  2. Dip one end of each cooled biscotti in the chocolate and let excess chocolate drip off.
  3. Place the biscotti on the parchment-lined baking sheet and let the chocolate set for 30–45 minutes.

Notes

For clean chocolate-dipped ends, let the biscotti cool completely before dipping. Store airtight in the refrigerator for up to 14 days; they freeze well for up to 3 months. For a dairy-free version, use dairy-free chocolate chips and plant-based butter.