Imagine biting into a perfectly crisp, golden-brown biscotti that combines the rich warmth of vanilla, the nutty crunch of almonds, and a decadent chocolate coating that melts in your mouth. These aren't just ordinary cookies - they're a culinary journey that transforms your everyday coffee break into a gourmet experience. Whether you're a seasoned baker or a kitchen novice, this Chocolate Dipped Almond Vanilla Biscotti recipe will transport you straight to the charming cafes of Italy, promising a treat that's both sophisticated and incredibly delicious.
Prep Time: 20 mins
Cook Time: 30 mins
Total Time: 50 mins
Cuisine: Italian
Serves: 24 biscotti
Ingredients
- 2 cups all-purpose flour
- 1 cup sugar
- 1/2 cup unsalted butter, softened
- 3 large eggs
- 1 teaspoon vanilla extract
- 1 teaspoon almond extract
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1 cup sliced almonds
- 8 ounces dark chocolate, melted
Instructions
- Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper to prevent sticking.
- In a large mixing bowl, cream together the softened unsalted butter and sugar until the mixture is light and fluffy. This should take about 3-5 minutes using an electric mixer on medium speed.
- Add the eggs one at a time, mixing well after each addition. Then, stir in the vanilla extract and almond extract until fully combined.
- In a separate bowl, whisk together the all-purpose flour, baking powder, and salt. Gradually add the dry ingredients to the wet mixture, mixing until just combined. Be careful not to overmix.
- Fold in the sliced almonds gently, ensuring they are evenly distributed throughout the dough.
- Divide the dough in half and shape each portion into a log about 12 inches long and 2 inches wide on the prepared baking sheet. Make sure to leave some space between the logs as they will spread while baking.
- Bake the biscotti logs in the preheated oven for 25-30 minutes, or until they are lightly golden and firm to the touch.
- Once baked, remove the logs from the oven and allow them to cool on the baking sheet for about 10 minutes. Then, transfer them to a cutting board.
- Using a sharp knife, slice the logs diagonally into 1-inch thick pieces. Arrange the slices cut-side down back on the baking sheet.
- Return the biscotti to the oven and bake for an additional 10-15 minutes, until they are dry and crisp. Keep an eye on them to prevent burning.
- Once done, remove the biscotti from the oven and let them cool completely on a wire rack.
- While the biscotti are cooling, melt the dark chocolate in a microwave-safe bowl or using a double boiler until smooth. If using a microwave, heat in 30-second intervals, stirring in between to avoid overheating.
- Once the biscotti are completely cooled, dip one end of each biscotti into the melted dark chocolate, allowing any excess to drip off.
- Place the chocolate-dipped biscotti on a parchment-lined baking sheet to set. If desired, you can sprinkle a few sliced almonds on top of the chocolate before it hardens for added texture and decoration.
- Let the chocolate set at room temperature or place the biscotti in the refrigerator for a quicker setting time.
- Once the chocolate is fully set, your Chocolate Dipped Almond Vanilla Biscotti are ready to be enjoyed! Store them in an airtight container at room temperature for up to two weeks.
Tips
- Use room temperature ingredients to ensure smooth mixing and consistent texture.
- Don't overmix the dough - this can make your biscotti tough instead of delightfully crisp.
- When shaping logs, use slightly wet hands to prevent sticking and create smooth surfaces.
- For the most even baking, rotate your baking sheet halfway through the first bake.
- Let biscotti cool completely before dipping in chocolate to prevent melting and ensure a clean chocolate coating.
- For a professional touch, use high-quality dark chocolate with at least 60% cocoa content.
- Store biscotti in a single layer to maintain their crisp texture and prevent moisture buildup.
Nutrition Facts
Calories: 160kcal
Carbohydrates: 18g
Protein: 3g
Fat: 9g
Saturated Fat: 5g
Cholesterol: 35mg
