Chocolate-dipped Almond Biscotti

These crunchy, nutty, mildly sweet cookies are a staple in our house- perfect for a light snack or for dunking in your afternoon coffee. They are SO easy to make as well. Everything comes together in one bowl to make a soft dough, which gets shaped into a log and baked halfway, then cut into slices and baked again, then cooled and dipped in chocolate. What’s not to like?

For best results, toast your almonds before starting this recipe. Just pop them on a baking sheet in the oven for five or six minutes at 400F, then let them cool before adding to the dough. This recipe takes about an hour and a half (including bake time) and makes 12 medium biscotti.

Ingredients

• 5 1/2 tablespoons (75g) unsalted butter, melted and cooled

• 2 large eggs

• 1/2 teaspoon vanilla extract

• 1/2 cup (100g) granulated sugar

• 1 3/4 cup (225g) all-purpose flour

• 1 teaspoon baking powder

• 1/4 teaspoon salt

• 3/4 cup coarsely chopped almonds, toasted

• 1/2 cup semisweet or dark chocolate, for dipping

Directions

1. In a large bowl with a wooden spoon, or in a stand mixer fitted with the paddle attachment, beat together the melted, cooled butter with the eggs and vanilla until combined.

2. Add the sugar, flour, baking powder, salt, and almonds, and mix for 2-3 minutes until the dough comes together.

3. Preheat your oven to 350F and line a baking sheet with parchment paper, set aside.

4. On a lightly floured workspace, roll the dough into a fat log, about 9” long. Place the log on the parchment-lined baking sheet and pat it down gently to flatten the top. Bake 25-30 minutes until puffed up, but firm to the touch.

5. Immediately after removing the log from the oven, use a large, sharp knife to cut it into 1/2” thick slices, arranging them over the baking sheet. You should end up with 10-12. Return the baking sheet to the oven and bake for another 15 minutes, or until golden and hard.

6. Transfer the biscottis to a rack to cool completely.

7. Melt your chocolate in a wide dish- you want to be able to dip the entire length of the flat bottom of your biscotti in it.

8. Once the biscotti have cooled, carefully dip the flat bottoms into the melted chocolate, and place them chocolate side down on a sheet of clean parchment or wax paper in the refrigerator to cool, about 15-20 minutes.

9. Once the chocolate is set and hardened, you can keep these biscottis in an airtight container on your countertop (out of direct sunlight and barring very high temperatures) for a few weeks. Enjoy!