Chocolate Lovers Chocolate Biscotti with Almonds dipped in Chocolate & Sprinkled with Almonds

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Chocolate Lovers Chocolate Biscotti with Almonds dipped in Chocolate & Sprinkled with Almonds

For the love of chocolate! These chocolate biscotti dipped in more chocolate are a chocolate lovers dream! They are perfect served with a cappuccino, regular coffee, tea or after dinner dipped into a glass of wine. Hello!!!!! Biscotti are one of my favorite cookies to prepare and eat. They bring me back to Italy and all of the wonderful food I enjoyed while visiting this mecca of a fantastic food country. I have always loved Italian cuisine. The pastas, the meat, the cheese and yes the desserts. Many of Italy’s desserts contain some type of cream. But this beauty is just crisp, clean and amazingly delicious! Biscotti means “twice baked.” So the cookie is very crisp but still oh so delicate. It tastes amazing dipped in your morning coffee/tea or even as a light evening dessert dipped in wine. Biscotti, also known as cantucci, are Italian almond biscuits that originated in the city of Prato, a city in the heart of Tuscany. Need I say more? If you have ever had the opportunity to travel there you would know what I am trying to relate to here. The food is phenomenal. Everything is fresh, organic and amazing. I love Italy. The food, the culture, the people and the language, it is too beautiful. We have so many great
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Prep Time 20 minutes
Cook Time 50 minutes
Total Time 1 minute
Course Dessert
Cuisine Italian
Servings 22 cookies

Equipment

  • oven
  • Baking Sheet
  • Parchment Paper
  • Electric mixer
  • spatula
  • Cutting Board
  • Serrated knife

Ingredients
  

  • 2 cups all-purpose flour
  • ¾ cup plus 2 tablespoons cocoa powder
  • 1 teaspoon fine sea salt
  • 1 teaspoon baking soda
  • 1 ¾ cups lightly packed light brown sugar
  • â…“ cup granulated sugar
  • 2 ounces (4 tablespoons) butter, at room temperature
  • 1 tablespoon vanilla extract
  • 1 teaspoon double-strength brewed espresso
  • 3 large eggs
  • 1 cup milk chocolate chips
  • 3/4 cup raw sliced almonds
  • 11.5 ounce bag chocolate chips for dipping
  • 1 cup chopped sliced almonds for sprinkling

Instructions
 

  • Preheat oven to 350 degrees. Line a 12- by 17-inch baking sheet with parchment paper and set aside.
  • Sift together the flour, cocoa, salt and baking soda and set aside.
  • Using a heavy-duty electric mixer or stand mixer, cream together the brown sugar, granulated sugar and butter for 3 – 5 minutes at medium speed.
  • Add the vanilla extract and espresso. Mix for 10 seconds. Add eggs one at a time, mixing for 10 seconds at medium-low speed after each addition.
  • Gradually add the sifted flour mixture and mix at low speed until dough comes together, 1 to 2 minutes. Stop the mixer and scrape down the sides to incorporate all of the dry ingredients with the wet ingredients.
  • Add the chocolate chips and almonds and mix just until they are evenly incorporated, 15 to 20 seconds.
  • Transfer the dough to the prepared pan and divide in two, shaping into balls. Form each ball into a log 1 1/2 to 2 inches wide. The dough will be very sticky, so wet your hands to help with shaping the dough. Flatten slightly with more of an indentation running down the center of the log.
  • Bake for 30 – 37 minutes, rotating halfway through baking. Remove from oven and let cool completely, about 1 hour.
  • Preheat oven to 325 degrees. Carefully remove the logs onto a cutting board using a wide spatula. Using a sharp serrated knife, cut logs into 1/4-inch to 1/2-inch slices.
  • Place each slice with a cut side down back on the baking sheet. Bake until firm, crisp and slightly dry, about 12 minutes.
  • Take another rimmed baking sheet and line it with new parchment paper or silpat. Once the biscotti has completely cooled, dip it into the melted chocolate chips and place onto the prepared baking sheet.
  • While the chocolate is still warm, drizzle some almonds on the chocolate. Place the whole sheet into the refrigerator to allow the chocolate to set.
  • Store in an airtight container at room temperature for up to three days, or freeze for up to three months. Note: If you are going to freeze the biscotti DO NOT dip in chocolate. Dip in chocolate when ready to serve.
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Hello, I'm Yvette

Well, hello there! Thank you for taking a look. I hope you stay awhile and revisit often. I’m Yvette, and the recipes you will find here are easy to follow from my home and world travels all with pics included. They are prepared with whole food, seasonal ingredients that nourish your body and will make your culinary experience smooth. Most are very easy and quick while some are nurtured with longer preparation time for a Sunday or holiday event.

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Yvette

Hi, I’m Yvette! I enjoy creating recipes that I love making for my family and friends, and I’m excited to share them with you. I also have a deep passion for traveling and experiencing the diverse cuisines of different places. Each location has its unique style and flavors, and I want to bring those to you through my recipes. Each journey opens my eyes to a tapestry of flavors and culinary traditions from around the globe. From the zesty spices of street food vendors to the rich aromas from local kitchens, every destination has its own story and unique palate. I’m excited to infuse these experiences into my recipes, inviting you to savor a taste of the world without leaving your home. So, settle in, choose a destination that captivates your heart, and let’s embark on a delightful culinary experience together as we explore new flavors and create unforgettable meals!

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