Chocolate Dipped Biscotti

Chocolate dipped biscotti are made with toasted almonds and flavored with fresh orange zest. These homemade italian cookies are perfect with a cup of coffee or during the holiday season!

this recipe!

This post was originally published in December 2019 and has been updated for content.

The word biscotti in Italian actually means “twice baked”, which is how this cookie is made. First, the dough is shaped into a loaf and baked, then cut into thin oblong pieces and baked a second time. The shape of this Italian biscuit-style cookie is intentional because it is meant for dipping into a beverage such as coffee, tea, milk or hot chocolate!

🍫 Ingredient notes

• Almonds - Whole almonds are toasted and chopped to add extra flavor and texture to these chocolate dipped biscotti cookies. Pecans or pistachios are other nuts that could be used instead.
• Alcohol - Both dark rum and orange flavored liqueur is used to flavor the dough for this biscotti. Orange juice can be used as a substitute if desired.
• Chocolate - Bittersweet chocolate is melted and used to dip the biscotti into after they are baked. It pairs perfectly with the orange flavor, however milk chocolate or white chocolate can also be used.

📋 Substitutions and variations

• Almond - For a more plain almond flavor, eliminate the orange zest and orange liqueur and add ½ teaspoon almond extract.
• Chocolate Drizzle - Drizzle the melted chocolate all over the biscotti instead of dipping the ends in it.
• Toppings - Candied orange pieces, sliced almonds or mini chocolate chips can be sprinkled onto the melted chocolate portion of the biscotti after dipping them.
• Mini - To make smaller mini sized biscotti, divide the dough up into two pans and make two thinner, smaller loaf shapes instead.

🥣 Step by step instructions

First, toast the almonds in the oven for 10-12 minutes. While they cool, mix together the sugar, melted butter, rum, orange liqueur, vanilla extract and orange zest. Chop the toasted almonds finely and then add them to the butter and sugar mixture.

In a separate bowl, mix together the dry ingredients and then mix them into the wet ingredients until you have thick and sticky dough. Cover and refrigerate for 30 minutes.

Once the dough is chilled, turn it out onto a sheet pan lined with parchment paper. Wet your hands and shape the dough into a large loaf shape. Bake in a 350˚ oven for 20-25 minutes until golden brown.

Let the loaf cool for about 15 minutes and then move it to a cutting board. Slice it into 12 equal slices and then cut those slices in half so you have 24 biscotti cookies.

Place them on two sheet pans and bake for 15-20 minutes until golden brown and crispy. Move the baked biscotti cookies to a cooling rack to cool while you melt the chocolate.

Place the chopped chocolate in a microwave safe bowl and cook it at 50% power in 30 second intervals, stirring after every cooking time, until it is 75% melted. Stir the chocolate until all of it is melted and smooth.

Dip the cut ends of the biscotti into the melted chocolate and place them on parchment or wax paper to dry.

⭐ Expert tips

• Make sure to both chill the dough and wet your hands before shaping. The dough is very sticky and both of these things will help to avoid it sticking to your hands and making a mess.
• Rotate the sheet pans on the racks in the oven during cooking time to make sure that all of the biscotti cook and brown evenly.
• Be careful not to burn the chocolate when melting it in the microwave. Using 50% power and stopping every 30 seconds to stir will help it melt slowly. Only cook it until it's 75% melted and then stir to finish melting.
• If the chocolate starts to thicken before you are done dipping, you can use the same process to heat the chocolate back up in the microwave that was used for melting it.
• Let the biscotti cool completely before dipping them in the melted chocolate so the chocolate sticks to them properly. They will cool faster if placed on cooling racks.

⏲️ Make ahead and storage instructions

Dough - The biscotti dough can be made up to 24 hours ahead of time and stored in the refrigerator in the mixing bowl covered with plastic wrap.

The dough can also be stored in an airtight container in the freezer for up to 1 month. Dough should be thawed in the refrigerator completely before shaping and baking.

Loaf - The biscotti loaf after the first baking can be cooled completely and stored in an airtight container at room temperature for up to 2 days. When you are ready, slice the biscotti and follow the remaining instructions for the second bake and then for dipping.

The baked and cooled loaf can also be wrapped tightly in plastic wrap and stored in an airtight container in the freezer for 1 month. The frozen loaf should be defrosted at room temperature before slicing for the second bake.

Finished Biscotti - Completely baked and dipped biscotti should be stored in an airtight container at room temperature and should keep like this for 1-2 weeks. Pieces of parchment or wax paper can be placed in between the layers to keep the chocolate from sticking to the other pieces.

Baked and cooled biscotti can also be stored in the freezer in an airtight container for up to 2 months. It's best to store them in the freezer undipped as they soften after thawing. Thawed, undipped biscotti can be crisped up in a 350˚ oven for 2-5 minutes.

🥣 More baking recipes

If you loved this recipe for chocolate dipped biscotti, check out these other baking recipes that I know you will love too!

• Tiramisu Brownies
• White Chocolate Peppermint Cookies
• Pumpkin Roll with Mascarpone
• Italian Olive Oil Cake

📖 Recipe

Chocolate Dipped Biscotti with Orange

Amanda

Chocolate dipped biscotti are made with toasted almonds and flavored with fresh orange zest. These homemade italian cookies are perfect with a cup of coffee or during the holiday season!

5 from 11 votes

Print Recipe Pin Recipe

Prep Time 45 mins

Cook Time 45 mins

Cooling Time 45 mins

Total Time 2 hrs 15 mins

Course Baking, Dessert, Sweets

Cuisine Italian

Servings 24 pieces

Calories 278 kcal

Ingredients

  

1x2x3x

• 1 cup whole almonds
• 1 cup granulated sugar
• 1 stick unsalted butter melted
• 2 Tablespoons orange flavored liqueur
• 2 Tablespoons dark spiced rum
• ½ teaspoon vanilla extract
• 1 teaspoon orange zest approximately 1 large orange
• 3 large whole eggs
• 2 ¾ cup all purpose flour
• 1 ½ teaspoons baking powder
• ¼ teaspoon kosher salt
• 16 ounces chopped bittersweet chocolate

Instructions

 

• Preheat the oven to 350° and spread the almonds out into an even layer on a baking sheet lined with parchment paper.
• When the oven is preheated, toast the almonds for 10-12 minutes, tossing them halfway through cooking time, until lightly browned.  Remove from the oven and allow to cool.
• While the almonds are cooling, mix together the sugar, melted butter, orange-flavored liqueur, rum, vanilla extract and orange zest in a large mixing bowl. 
• Chop up the cooled toasted almonds finely and then mix them into the butter and sugar mixture. Add in the eggs and stir to combine.
• In a separate mixing bowl, whisk together the flour, baking powder, and salt to remove any lumps.
• Add the dry ingredients into the wet ingredients and stir until just combined into a thick and sticky dough.
• Cover the mixing bowl with plastic wrap and refrigerate the dough for 30 minutes. 
• Line the baking sheet used to toast the almonds with a clean piece of parchment paper and turn out the chilled dough onto the prepared baking sheet.
• With wet hands, form the dough into a large loaf shape that is approximately 8 inches wide by 13 inches long.
• Bake the loaf in the oven for 20-25 minutes until it is golden brown. Remove it from the oven and allow it to cool for 15 minutes.
• Transfer the slightly cooled loaf to a cutting board and using a serrated knife, slice it into 12 equal slices and then cut each slice in half for a total of 24 biscotti. 
• Place the sliced biscotti directly onto two unlined sheet pans so they are cut side down.
• Bake for an additional 15-20 minutes until they are golden brown and crispy. Remove them from the oven and let them cool completely on a cooling rack.
• Once the biscotti are completely cooled, place the chocolate in a microwave-safe bowl. Microwave in 30-second increments at 50% power, stirring in between. Once the chocolate is 75% melted, stop heating it and stir it until it is completely melted. 
• Dip the biscotti ends into the melted chocolate and then transfer them to a sheet of parchment or wax paper to dry.

Notes

Recipe adapted from Almond Biscotti with Brandy by Epicurious

 

• Make sure to both chill the dough and wet your hands before shaping. The dough is very sticky and both of these things will help to avoid it sticking during shaping.
• Rotate the sheet pans on the racks in the oven during cooking time to make sure that all of the biscotti cook and brown evenly.
• Be careful not to burn the chocolate when melting it in the microwave. Using 50% power and stopping every 30 seconds to stir will help it melt slowly. Only cook it until it's 75% melted and then stir to finish melting.
• If the chocolate starts to thicken before you are done dipping, use the same process to heat the chocolate back up in the microwave that was used for melting it.
• Let the biscotti cool completely before dipping them in the melted chocolate so the chocolate sticks to them properly. They will cool faster if placed on cooling racks.

 

Substitutions and Variations

• Nuts - Pecans or pistachios are other nuts that could be used instead of almonds.
• Alcohol - Orange juice can be used as a substitute for the alcohol, if desired. 
• Chocolate - Milk chocolate or white chocolate can be used in place of the bittersweet chocolate.
• Flavor - For a more plain almond flavor, eliminate the orange zest and orange liqueur and add ½ teaspoon almond extract.
• Drizzle - Drizzle the melted chocolate all over the biscotti instead of dipping the ends in it.
• Toppings - Candied orange pieces, sliced almonds or mini chocolate chips can be sprinkled onto the melted chocolate portion of the biscotti after dipping them.
• Mini - To make smaller mini sized biscotti, divide the dough up into two pans and make two thinner, smaller loaf shapes instead. 

 

Make Ahead and Storage Instructions

Dough - The biscotti dough can be made up to 24 hours ahead of time and stored in the refrigerator in the mixing bowl covered with plastic wrap.

The dough can also be stored wrapped in plastic wrap and placed in an airtight container in the freezer for up to 1 month. Dough should be thawed in the refrigerator completely before shaping and baking.

Loaf - The biscotti loaf can be cooled completely after the first baking and stored in an airtight container at room temperature for up to 2 days. When ready, slice the biscotti and follow the remaining instructions for the second bake and for dipping.

The baked and cooled loaf can also be wrapped tightly in plastic wrap and stored in an airtight container in the freezer for 1 month. The frozen loaf should be defrosted at room temperature before slicing for the second bake.

Finished Biscotti - Completely baked and dipped biscotti should be stored in an airtight container at room temperature and should keep like this for 1-2 weeks. Pieces of parchment or wax paper can be placed in between the layers to keep them from sticking to each other.

Baked and cooled biscotti can also be stored in the freezer in an airtight container for up to 2 months. It's best to store them in the freezer undipped as they soften after thawing. Thawed, undipped biscotti can be crisped up in a 350˚ oven for 2-5 minutes and then cooled for dipping.

 

Nutrition

Serving: 1cookieCalories: 278kcalCarbohydrates: 31gProtein: 5gFat: 15gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gTrans Fat: 1gCholesterol: 35mgSodium: 63mgPotassium: 175mgFiber: 3gSugar: 16gVitamin A: 161IUVitamin C: 1mgCalcium: 49mgIron: 2mg

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