Salted Chocolate-Dipped Almond Biscotti Recipe Video
Chocolate chips in the dough plus a dip in melted chocolate after baking make these classic almond biscotti double-chocolate, really. They make a perfect homemade gift, whether for the holidays, a housewarming party, or any other occasion – I mean, who doesn’t like biscotti?
Summary
CuisineFrench
Ingredients
6 tablespoons (3/4 stick) unsalted butter, divided
3/4 cup sugar
3 large eggs
1 teaspoon vanilla extract
1/2 teaspoon almond extract
2 cups all-purpose flour
1 teaspoon baking powder
Generous pinch kosher salt
1 cup blanched, slivered almonds
1/2 cup semisweet chocolate chips
8 ounces good bittersweet or semisweet chocolate, chopped
Flaky sea salt {Fleur de Sel or Maldon are both great}
Directions
1. Preheat the oven to 375 degrees F. Cream 4 tablespoons (1/2 stick) butter and sugar together in the bowl of your stand mixer (you can also use a hand mixer) for 3 to 5 minutes, until light and fluffy. Add eggs, one a time, beating after each addition. Add extracts and beat until combined.
2. In a medium bowl, combine the flour, baking powder, and salt. Slowly add dry ingredients to the wet ingredients, beating just until combined (make sure to scrape the sides of the bowl to ensure everything is incorporated). Stir or gently beat in the almonds and chocolate chips. The dough is done!
3. Grab 2 baking sheets and coat them with cooking spray. Cover with parchment paper (the spray stops the parchment paper from sliding all over the place). Split the dough into 2 roughly equal portions and form each into a 2-inch wide log – one on each baking sheet. The dough will likely be very sticky – no worries! Just work it the best you can. (Alternatively, if you prefer longer biscotti, you can shape the dough into one larger log – I went with the shorter side here because I was sticking them into a jar for a gift).
4. Bake the logs for 30 minutes, until golden brown and starting to crack. When they come out, allow them to cool on the pans until they’re cool enough to handle. Turn the oven down to 250.
5. Transfer the logs to a cutting board, and cut into 1/2-inch slices using a serrated knife. I just cut straight across, though the traditional way is to cut them on a diagonal.
6. Place the slices back onto the baking sheets, and bake for another 15 to 20 minutes, turning the slices over once halfway through. Allow to cool so you can get dipping!
7. In a large microwave-safe bowl, combine the chopped chocolate and remaining 2 tablespoons butter. Microwave in 30-second intervals, stirring each time, until the chocolate is melted and silky-smooth. If you’re almost there but not quite, just continue to stir and the chocolate will melt – you don’t want to put it back in the microwave at that point, because the chocolate could seize (read: turn into a grainy, nasty mess).
8. Dip the end of each cookie into the chocolate, using a spoon to help you coat it. Place each cookie back onto the parchment paper-lined baking sheets, sprinkling with sea salt each time. Allow the chocolate to set at room temperature, or speed up the process by refrigerating.
9. Store in an airtight container at room temperature. Enjoy!
{one more thing}
Other options: Omit the chocolate chips, or replace with your favorite dried fruit. Or, if you’re in a hurry, omit the dipping and increase the chocolate chips in the dough to 1 cup.
Recipe adapted from How to Cook Everything by Mark Bittman.
2. In a medium bowl, combine the flour, baking powder, and salt. Slowly add dry ingredients to the wet ingredients, beating just until combined (make sure to scrape the sides of the bowl to ensure everything is incorporated). Stir or gently beat in the almonds and chocolate chips. The dough is done!
3. Grab 2 baking sheets and coat them with cooking spray. Cover with parchment paper (the spray stops the parchment paper from sliding all over the place). Split the dough into 2 roughly equal portions and form each into a 2-inch wide log – one on each baking sheet. The dough will likely be very sticky – no worries! Just work it the best you can. (Alternatively, if you prefer longer biscotti, you can shape the dough into one larger log – I went with the shorter side here because I was sticking them into a jar for a gift).
4. Bake the logs for 30 minutes, until golden brown and starting to crack. When they come out, allow them to cool on the pans until they’re cool enough to handle. Turn the oven down to 250.
5. Transfer the logs to a cutting board, and cut into 1/2-inch slices using a serrated knife. I just cut straight across, though the traditional way is to cut them on a diagonal.
6. Place the slices back onto the baking sheets, and bake for another 15 to 20 minutes, turning the slices over once halfway through. Allow to cool so you can get dipping!
7. In a large microwave-safe bowl, combine the chopped chocolate and remaining 2 tablespoons butter. Microwave in 30-second intervals, stirring each time, until the chocolate is melted and silky-smooth. If you’re almost there but not quite, just continue to stir and the chocolate will melt – you don’t want to put it back in the microwave at that point, because the chocolate could seize (read: turn into a grainy, nasty mess).
8. Dip the end of each cookie into the chocolate, using a spoon to help you coat it. Place each cookie back onto the parchment paper-lined baking sheets, sprinkling with sea salt each time. Allow the chocolate to set at room temperature, or speed up the process by refrigerating.
9. Store in an airtight container at room temperature. Enjoy!
{one more thing}
Other options: Omit the chocolate chips, or replace with your favorite dried fruit. Or, if you’re in a hurry, omit the dipping and increase the chocolate chips in the dough to 1 cup.
Recipe adapted from How to Cook Everything by Mark Bittman.
Chef
