Irresistible Homemade Chocolate Almond Biscotti: The Perfect Dunking Cookie Recipe
Chocolate almond biscotti are wonderfully crisp and buttery cookies, generously studded with crunchy sliced almonds and elegantly finished with a luscious chocolate drizzle. This delightful combination creates the perfect cookie for dunking in your favorite hot beverage, offering a satisfying crunch and a burst of flavor with every bite.
These classic, chocolate-covered biscotti cookies hold a special place in my heart, especially since they are one of my mother’s absolute favorites. I make it a tradition to bake a fresh batch for her birthday every year, and they never fail to bring joy. While they are a marvelous treat to enjoy around Christmas and throughout the cooler winter months, their irresistible charm means I wouldn’t turn down a great biscotti at any time of year.
Why These Homemade Biscotti Will Become Your New Favorite
Beyond their delicious taste, homemade chocolate almond biscotti offer a host of appealing qualities that make them a standout in the world of cookies. Here are the top reasons you’ll fall in love with this recipe:
- Simple to Master: While biscotti do require a bit more baking time than most cookies due to their double-bake process, the steps themselves are straightforward and easy for any home baker to follow. The slight extra effort is incredibly rewarding.
- Perfect for Gifting: Their inherent sturdiness makes biscotti an excellent choice for packaging and mailing to friends and family. They travel exceptionally well, ensuring your thoughtful homemade gift arrives intact and just as delicious as when it left your kitchen.
- The Ultimate Dunking Experience: Without a doubt, biscotti are the best cookies for dunking in hot drinks. Their unique crisp texture allows them to absorb just the right amount of coffee, tea, or cocoa without crumbling, transforming into a perfectly softened, flavorful morsel.
The Distinctive Texture: The Magic of Double-Baking
The defining characteristic that sets biscotti apart from virtually any other cookie is its unparalleled crispness. Biscotti are celebrated for their extra crunchy, firm texture, which is achieved through a unique and essential double-baking process. This method, often involving three stages of baking, systematically removes moisture from the dough, resulting in that wonderfully dry and snappy bite. While I typically prefer chewier cookies, such as my Chewy French Toast Cookies, there’s an undeniable allure to the rich, buttery base of these biscotti, complemented by the satisfying crunch of almonds and the sweet decadence of chocolate. This textural contrast is simply addictive, making biscotti a truly special indulgence.
Essential Tips for Baking Perfect Biscotti Every Time
While making these chocolate chip-inspired cookies is straightforward, paying attention to a few crucial steps will ensure your biscotti turn out flawlessly. The initial shaping of the dough and the slicing after the first bake are particularly important for achieving that characteristic biscotti look and texture. To help you along, I’ve provided detailed step-by-step photos directly within the recipe card.
- Dough Handling and Shaping: The biscotti dough is designed to be stiff. This consistency is ideal for holding its shape during baking. When you divide the dough, use lightly floured hands to prevent sticking. Form each half into a uniform rectangle, approximately 3 inches wide by 11 inches long, and just under an inch thick. This even thickness is key for consistent baking and easy, clean slicing. Remember to space the logs at least 2 inches apart on your ungreased cookie sheet, as they will spread. I find that squeezing the dough into a long log first, then patting it down into a flat rectangle, is the easiest method.
- The Art of Slicing: After the first bake, the partially cooked logs need to be sliced. This can be tricky with a regular knife, often leading to crumbling edges. For the cleanest, most efficient cuts, I highly recommend using an electric knife. Its sawing motion glides through the dense dough, helping to prevent breakage and ensuring beautifully smooth edges on your biscotti slices. A sharp serrated knife can also work, but patience and a gentle sawing motion are crucial.
- Cooling Before Drizzling: Once your biscotti have completed their final bake and cooled on a wire rack, ensure they are completely cool before you even think about drizzling them with chocolate. Applying chocolate to warm biscotti will cause it to melt and slide off, preventing it from setting properly and losing its beautiful finish.
A Brief History: The Origins of Biscotti
The story of biscotti, whose name derives from the Latin “bis coctus” meaning “twice-baked,” dates back to Roman times. These ancient, dry, and durable biscuits were a staple for travelers and soldiers due to their long shelf life. The modern biscotti, specifically the “cantucci” from Prato in Tuscany, traditionally feature almonds and are baked without yeast or butter, relying on eggs for their structure. The double-baking process was essential not only for preservation but also for creating their characteristic hard texture, perfect for dipping in Vin Santo (a sweet dessert wine) or coffee. Our chocolate almond biscotti recipe is a delicious evolution of this time-honored tradition, incorporating butter for a richer base and a luscious chocolate drizzle for an added touch of modern indulgence.
Ingredient Spotlight: The Components of Perfect Biscotti
The success of these chocolate almond biscotti lies in a careful balance of simple, quality ingredients. Each component plays a vital role in achieving the desired texture, flavor, and overall appeal. Let’s explore what makes this recipe work:
- All-Purpose Flour: This provides the foundational structure for our biscotti. Its balanced protein content is ideal for creating a dough that is both sturdy enough to be twice-baked and tender enough to be enjoyable.
- Baking Powder and Salt: Baking powder acts as a leavening agent, giving the dough a slight lift during the first bake, which helps prevent it from becoming overly dense. Salt is essential for balancing the sweetness and enhancing the complex flavors of the chocolate and almonds.
- Softened Butter: While older biscotti recipes often omitted butter, its inclusion here yields a richer, more tender dough before the second bake, contributing to the “buttery rich cookie” character that makes these biscotti so delightful. Ensure it’s truly softened for easy creaming.
- Granulated Sugar: Beyond providing sweetness, sugar plays a role in the biscotti’s crispness and golden-brown crust, caramelizing beautifully during baking.
- Large Eggs: Eggs are crucial binders in this recipe, holding the stiff dough together and adding a rich moisture that prevents the cookies from becoming brittle. They also contribute to the dough’s workability.
- Almond Extract: This powerful flavoring is key to the biscotti’s characteristic taste. It amplifies the natural nutty notes of the sliced almonds, creating a wonderfully aromatic and flavorful cookie. Don’t skip it!
- Sliced Almonds: These are integral to the “almond” in chocolate almond biscotti. Folded into the dough, they provide a delightful textural contrast and a prominent, toasty nutty flavor that deepens during baking.
- Semisweet Chocolate Chips and Shortening: For the finishing touch – the decadent drizzle! Semisweet chocolate offers a balanced sweetness with a hint of bitterness that pairs perfectly with the almonds. A small amount of shortening helps the chocolate melt smoothly, creates a beautiful glossy finish, and ensures it sets up firmly for handling.
Chocolate Almond Biscotti
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Ingredients
- 2 1/4 cups all-purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 cup butter (softened)
- 1 1/4 cups sugar
- 2 large eggs
- 1 teaspoon almond extract
- 1 cup sliced almonds
- 1 cup semisweet chocolate chips
- 1 tablespoon shortening
Instructions
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Preheat the oven to 350 degrees.
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In a medium bowl, add the flour, baking powder and salt. Lightly stir and set aside.
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Beat together the butter and sugar until it is light and fluffy. Add in the eggs and almond extract mixing thoroughly.
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Gradually beat in the dry ingredients, this dough will be stiff. After all the dry ingredients have been beaten in, stir in the almonds in by hand with a spoon.
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Divide the dough in half. With floured hands, to prevent sticking, shape each half of the dough into a rectangle about 3 inches wide by 11 inches long and a little under an inch thickness on an ungreased cookie sheet at least 2 inches apart. It is important that you give these cookies enough room, because they will spread. I find the easiest way to shape biscotti is to squeeze the dough into a long log shape and then pat down into a rectangle.
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Bake at 350 degrees for 30 minutes or until set and golden around the edges. Let the cookies cool for 15 minutes on a cooling rack.
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Carefully remove each cookie loaf to a cutting board. Using a serrated knife, or an electric knife, gently cut the loaf diagonally into 1/2 inch slices using a sawing motion.
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Arrange the cookie slices back on the pan, cut side down and closely together. Bake for another 8-9 minutes.
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Remove the cookie sheet from the oven and flip the sliced cookies to the other side. Bake one final time for another 8-9 minutes.
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Remove the cookies to a wire rack and let them cool completely.
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Melt the chocolate chips and shortening on low heat in a small saucepan or in a microwave safe dish on a low power setting, stopping often to stir the chocolate so it doesn’t burn.
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Using a fork, drizzle the chocolate over the biscotti. Let the cookies sit until the chocolate sets up and dries completely.
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Store these cookies in an air-tight container between sheets of waxed paper in a cool spot.
Notes
Tips for freezing biscotti:
These cookies will stay good in the freezer for up to 3 months. You may choose to freeze these cookies before or after drizzling them with chocolate. If you freeze the cookies with the chocolate drizzle, the chocolate will lose it’s sheen and become dull.
Freeze biscotti in single layer in ziplock freezer bags.
When you’re ready to eat the biscotti, remove them from the freezer bag until they have thawed to help keep the moisture from building up and making the cookies soggy. If you’ve frozen the cookies before the chocolate drizzle was added, you may choose to recrisp the cookies by baking them in a 350 degree oven for 5-6 minutes. Then after they have cooled, drizzle with chocolate as instructed.
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Serving Suggestions: The Perfect Accompaniment
While delicious on their own, chocolate almond biscotti truly shine when paired with a beverage. Their design as a “dunking cookie” means they are meant to be enjoyed alongside a warm drink that softens their crisp texture and melds with their rich, complex flavors. Here are some ideal pairings:
- Coffee Lover’s Dream: A classic and timeless combination, coffee and biscotti are a match made in heaven. The robust bitterness of coffee perfectly complements the sweet chocolate and nutty almonds, creating a harmonious flavor profile. Dunk them into your morning brew or an espresso for a moment of pure, unadulterated indulgence.
- Elegant Tea Time Treat: For those who prefer tea, biscotti are an equally delightful companion. Whether it’s a fragrant Earl Grey, a calming herbal infusion, or a hearty black tea, the biscotti will absorb the tea’s essence, transforming into a tender, flavorful bite that enhances both the cookie and the drink.
- Cozy Cocoa Companion: A steaming mug of hot cocoa offers a wonderfully sweet and creamy contrast to the crisp biscotti. The double dose of chocolate from the cocoa and the biscotti drizzle is a luxurious treat, especially comforting on a chilly day or for an evening indulgence.
- Dessert Wine Pairing: For an adult and sophisticated indulgence, consider pairing your biscotti with a sweet dessert wine like Vin Santo, a traditional Italian choice. The wine’s nuanced notes will beautifully enhance the almond and chocolate flavors, creating an unforgettable culinary experience.
Creative Variations to Customize Your Biscotti
One of the most enjoyable aspects of home baking is the freedom to customize a recipe to your preferences. While this chocolate almond biscotti recipe is utterly fantastic as written, feel free to experiment with these creative variations to make it uniquely yours:
- Explore Different Nuts: If almonds aren’t your only favorite, or if you simply wish to try something new, swap out the sliced almonds for other chopped nuts. Hazelnuts, pistachios, pecans, or walnuts each lend their distinct flavor and texture, offering a fresh twist on the classic.
- Alternate Chocolate Flavors: The semisweet chocolate drizzle is a perfect balance, but don’t hesitate to experiment with other types of chocolate. Dark chocolate will provide a more intense cocoa experience, milk chocolate adds extra sweetness and creaminess, and white chocolate offers a beautiful visual and flavor contrast. You can also fold different types of chocolate chips directly into the dough for added richness.
- Brighten with Citrus Zest: For a vibrant, aromatic lift, incorporate a teaspoon of finely grated orange or lemon zest into the dough along with the almond extract. Citrus notes beautifully complement both chocolate and almonds, adding a surprising freshness.
- Warm Spices: A pinch of warm spices like cinnamon, nutmeg, or cardamom can introduce a delightful depth to your biscotti, making them particularly inviting during the autumn and winter seasons.
- Add Dried Fruits: For an extra layer of chewiness and a burst of fruity flavor, consider folding in 1/2 cup of finely chopped dried cranberries, cherries, or apricots with the sliced almonds. These fruits add moisture and a lovely tartness that balances the sweetness.
Storage and Freezing Tips for Maximum Freshness
Biscotti are celebrated for their impressive shelf life, a direct result of their low moisture content from the double-baking process. This makes them an ideal make-ahead treat and a perfect candidate for gifting. Proper storage, however, is key to maintaining their signature crispness and delightful flavor. As outlined in the recipe notes, here’s how to ensure your biscotti stay fresh longer:
- Room Temperature Storage: Once your biscotti are completely cooled and the chocolate drizzle has fully set, store them in an airtight container. For best results and to prevent the cookies from sticking together, layer them between sheets of waxed paper. Stored in a cool, dry spot, they will retain their crispness and delicious flavor for up to 2-3 weeks.
- Freezing for Extended Freshness: Biscotti freeze exceptionally well, maintaining their quality for up to 3 months. You have the flexibility to freeze them either before or after applying the chocolate drizzle. If you choose to freeze them with the chocolate, be aware that the chocolate may lose some of its original glossy sheen upon thawing, appearing a bit dull, though its taste will remain.
- Optimal Freezing Method: To prevent the biscotti from sticking together and to preserve their shape, arrange them in a single layer within freezer-safe bags or rigid containers. This simple step helps maintain their individual integrity.
- Thawing and Recrisping: When you’re ready to enjoy your frozen biscotti, simply remove the desired quantity from the freezer bag and let them thaw at room temperature. This gradual thawing process helps to prevent condensation buildup, which could make the cookies soggy. If you froze your biscotti without the chocolate drizzle, or if you wish to restore them to their absolute maximum crispness, you can recrisp them by baking them in a 350°F (175°C) oven for just 5-6 minutes. After recrisping, allow them to cool completely before applying the chocolate drizzle, if that step was initially skipped.
Embrace the delightful journey of baking these exquisite chocolate almond biscotti. Whether you’re preparing them for a special celebration, crafting a thoughtful homemade gift, or simply indulging yourself with a moment of culinary bliss, their exceptional flavor, satisfying crunch, and versatility are sure to make them a cherished staple in your kitchen. Enjoy every crisp, delicious bite!
*This post was originally published in March 2015 and was republished December 2020 with new photos and tips.
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