Chocolate Almond Biscotti
Chocolate Dipped Almond Biscotti: crunchy and full of almond chunks, coated in Belgium chocolate and perfect dipped in a cup of coffee.
These chocolate dipped almond biscotti cookies are a family favourite. We love them, our friends and family love them. It won’t be Christmas without them.
It’s day four of COOKIE WEEK! Today I’m sharing a real Christmas favourite around here, it’s Almond Biscotti dipped in Belgian Chocolate. If you’re like me and like to get a biscotti at a coffee shop to dip in a cafe au lait, then wait until you try homemade.
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These cookies aren’t the easiest recipe ever. I’ve tweaked a few things from the original recipe to make it a little easier. I have to tell you though, they’re worth the extra effort.
The original recipe asks you to grate the almond paste and cold butter together with a regular box grater. I have tried to do it this way and it never worked for me. I ended up combining the almond paste and cold butter in the food processor and combining them that way, and it’s way easier, and works great.
When you bite into these cookies there is a combination of crunchy cookie (or soft if you dunk), along with little nuggets of slightly chewy almond paste, and nice slivers of almonds along with the lovely layer of chocolate. Hungry yet? Let’s get baking.
Chocolate Dipped Almond Biscotti
- 7 oz. almond paste
- 1/2 cup very cold butter
- 1 3/4 cups all purpose flour
- 1/2 cup sugar
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1 cup slivered almonds
- 4 egg whites
- 1/2 teaspoon vanilla extract
- Belgium chocolate for dipping
- In a food processor, combine the butter and almond paste.
- Add flour, sugar, baking powder and salt, and pulse until combined.
- In your stand mixer, whisk eggs and vanilla until frothy. Add in the mixture from the food processor, and the silvered almonds and stir until well combined.
- On a floured board, roll dough into a 2″ think log. Cut in half and roll each 10″ long. Flatten to 3/4″ thick.
- Bake on a cookie sheet at 350 degrees for 35 min. or until golden brown. Then allow pan to cool for 5 min.
- Cut into 3/4″ diagonal slices. Return to the cookie, cut side down. Bake 12 min. Flip and bake 12 min. more.
- When cool, dip one side of biscotti into melted Belgian chocolate, and allow to set at room temperature. Enjoy!
Amount Per Serving: Calories: 150Total Fat: 8gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 10mgSodium: 83mgCarbohydrates: 16gFiber: 1gSugar: 8gProtein: 3g
After combining the cold butter an almond paste in the food processor, you then add in the flour, sugar, baking powder and salt.
You then switch over to the stand mixer to froth your eggs, and not break up the slivered almonds.
Next you make two logs and flatten each to about 10″ long and 3/4″ thick.
Then you put these in the oven for the first bake.
After the first bake you slice them and lay them out on the cookie for the second bake, flipping them half way through.
Once they’re cooled and baked you can dip them in a little melted Belgium chocolate. I usually don’t splurge on really good chocolate, but for this recipe I always do. It makes a difference. You can also leave them as plain almond biscotti though, and they’re delicious that way as well.
These make a great gift, and people seem to really love to receive them, great to give with some coffee beans too.
With homemade Chocolate Dipped Almond Biscotti, life really is a party!
Also check out our Toblerone Shortbread with Browned Flour recipe here.
You might also enjoy our Cherry Snowdrops recipe here.