Now that the weather is a lot colder, I find myself bundling up with more cups of coffee than usual (if you can believe it). One of my favorite foods to pair with my coffee is this chocolate-dipped almond biscotti.
The flavors in this biscotti are absolutely lovely; the orange zest, almond, and dark chocolate all compliment each other beautifully.
Making this chocolate-dipped almond biscotti
I like to refer to this chocolate-dipped almond biscotti as a “Californian” biscotti because of the orange and almonds that are in it. The biscotti is sweet, aromatic, and complex in flavor.
Biscotti is typically double-baked so that the cookie obtains that extra crunchiness. Good biscotti should still have a crunch after it’s been dipped in coffee, and this chocolate-dipped almond biscotti totally does.
It’s important that you let the biscotti completely cool after its first bake in order to be able to cut neat slices. Otherwise, the biscotti will be incredibly crumbly and break apart.
The best part is the chocolate coating on the side of the biscotti. Both the semisweet chocolate and the white chocolate are delicious, but I have a personal affinity for the white.
Once you dunk the chocolate-dipped almond biscotti in your coffee, the chocolate becomes all melted and gooey, and it’s absolutely divine.
Even though biscotti is popular during the holidays, I love enjoying this chocolate-dipped almond biscotti all winter long. I like bringing this biscotti out on a big tray with mugs of piping hot coffee during casual dinners with friends, and everyone adores it!
- 1 cup all-purpose flour
- 1 tsp baking powder
- 1/8 tsp salt
- 1/2 cup granulated sugar
- 1 egg
- 3 tbsp unsalted butter, melted
- 1 tsp orange juice
- 1 tsp orange zest
- 1 tsp vanilla extract
- 3/4 tsp almond extract
- 1/3 cup slivered almonds, chopped
- 2 oz . good dark chocolate, chopped
- 1 egg white to brush on top
- 4 oz . semisweet chocolate, melted
- 4 oz . white chocolate, melted
- Preheat oven to 350°F. Mix the sugar, egg, melted butter, orange juice, orange zest, vanilla extract, and almond extract until combined.
- In a separate bowl, mix the flour, baking powder, and salt together. Add this flour mixture to the wet ingredients. Mix until combined and the dough forms. Stir in chopped almonds and chopped chocolate.
- Cover a baking sheet with a piece of parchment paper or a silicone mat. Flour your hands and create a foot long log shape (approx. 2 inches wide) out of your dough. Place the log onto a baking sheet, then brush with the egg white.
- Bake your cookie log for 30 minutes, or until the top is very golden. Remove from the oven and allow the log to completely cool. Note: It's important to allow the log to completely cool so that it doesn't crumble when you cut it into slices.
- Once your log has completely cooled, use a sharp, serrated knife to cut the biscotti into 1/2 inch slices. Place the slices on your baking sheet and again bake at 350°F for another 10 minutes or so, stopping to flip the slices over halfway.
- Allow the cookies to completely cool on a wire rack before dipping in chocolate. To dip in the melted chocolate, simply dip one edge of the biscotti and lay flat to dry.
Nutrition Information:Yield: 13 Serving Size: 13 Servings
Amount Per Serving: Calories: 214