Long crunchy twice-baked almond biscotti with visible toasted almond pieces, each dipped halfway in dark chocolate with chopped almonds on chocolate

Chocolate-Dipped Almond Biscotti

by

These almond biscotti bake first as logs and then again as slices to create a crisp texture. Toasted almonds add crunch, while a chocolate-dipped end makes each cookie a natural partner for coffee or tea.

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Recipe at a Glance

  • Yield: About 24 biscotti
  • Preparation: 30 minutes
  • Cooking: 50 minutes total
  • Chilling: Cool completely before dipping

Table of Contents

Ingredients

Biscotti

  • 140 g whole almonds
  • 280 g all-purpose flour, plus a little for shaping
  • 150 g light brown sugar
  • 1 teaspoon baking powder
  • 1/4 teaspoon fine salt
  • 1/2 teaspoon ground cinnamon
  • 60 g unsalted butter, melted and cooled
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon almond extract, optional

Chocolate coating

  • 180 g semisweet chocolate, chopped
  • 20 g finely chopped toasted almonds

Before You Start

Cool logs enough to slice cleanly but do not let them become completely hard before cutting.

Read the full method before starting. Measure the ingredients, prepare the pan or baking sheets, and allow time for the cooling and chilling stages. The stated baking times are a guide; use the visual cues in the directions to judge doneness.

Directions

1. Toast almonds

Heat the oven to 175°C (350°F). Spread the whole almonds on a tray and toast for 8–10 minutes, until fragrant. Cool and chop coarsely. Keep the separate finely chopped almonds for decorating.

2. Make dough

Whisk flour, brown sugar, baking powder, salt and cinnamon. In another bowl, whisk eggs, melted butter, vanilla and optional almond extract. Combine wet and dry ingredients, then mix in the coarsely chopped almonds just until a firm, slightly sticky dough forms.

3. Shape and first bake

Divide dough in two. With lightly floured hands, shape two logs about 25 cm long and 6 cm wide on a lined tray, leaving space between them. Bake for 25–30 minutes, until firm and lightly golden. Cool for 15 minutes. Reduce oven to 150°C (300°F).

4. Slice and dry

Use a serrated knife and a gentle sawing motion to cut 1.5 cm diagonal slices. Arrange cut-side down on lined trays. Bake for 10 minutes, turn and bake 10–15 minutes more, until dry and crisp. Cool fully on racks.

5. Dip

Melt chocolate gently, stirring until smooth. Dip one end of each biscotti and sprinkle that end with the finely chopped almonds. Set on parchment until the chocolate is firm.

Cook’s Tips

  • Cool logs enough to slice cleanly but do not let them become completely hard before cutting.
  • Use a serrated knife gently to reduce crumbling around large nut pieces.
  • The second bake controls crunch. Thicker slices may need a few extra minutes.

Storage and Make-Ahead

Store in an airtight container in a cool dry place for up to 2 weeks. Freeze uncoated biscotti for up to 2 months and dip after thawing. Keep away from heat so the chocolate coating stays firm.

Recipe Questions

Are biscotti meant to be crunchy?

Yes. Their twice-baked texture is designed for serving with a drink, which softens them when dipped.

Can I leave them plain?

Yes. Skip the coating for a simple toasted almond biscotti.

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