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–+ servings
chocolate dipped biscotti in a basket with dried orange slices

Chocolate Dipped Biscotti Recipe

Amanda
This chocolate dipped biscotti recipe is made with toasted almonds and a hint of fresh orange zest. These homemade Italian cookies are perfect with a cup of coffee or as gifts during holiday season.
5 from 13 votes
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Prep Time 45 minutes
Cook Time 45 minutes
Cooling Time 45 minutes
Total Time 2 hours 15 minutes
Course Baking, Dessert, Sweets
Cuisine Italian
Servings 24 pieces
Calories 278 kcal

Ingredients
  

  • 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 hands before shaping to avoid it sticking.
  • Rotate the sheet pans on the racks in the oven so they brown evenly.
  • Don't burn the chocolate when melting it. 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 it starts to thicken during dipping, the process can be repeated.
  • Let the biscotti cool completely before dipping so the chocolate sticks to them.
 

Substitutions and Variations

  • Nuts - Use pecans or pistachios instead of almonds.
  • Alcohol - Substitute the alcohol with orange juice.
  • Chocolate - Use milk chocolate or white chocolate instead.
  • 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.
  • Toppings - Candied orange pieces, sliced almonds or mini chocolate chips can be sprinkled onto the melted chocolate.
  • Mini - Divide the dough up into two pans and make two thinner, smaller loaves. 
 

Make Ahead and Storage Instructions

Dough - Make the dough up to 24 hours ahead of time and store it in the refrigerator in the mixing bowl covered with plastic wrap. It can also be wrapped tightly in plastic wrap and stored in the freezer for up to 1 month. Thaw completely in the refrigerator before shaping and baking.
Loaf - The loaf can be cooled completely after the first baking and stored in an airtight container at room temperature for up to 2 days. It can also be wrapped tightly in plastic wrap and stored in an airtight container in the freezer for 1 month. Thaw the frozen loaf at room temperature completely. Follow the directions as listed for slicing, the second bake and dipping.
Finished Biscotti - Store the finish biscotti in airtight container at room temperature for 1-2 weeks. Pieces of parchment or wax paper can be placed in between the layers to prevent sticking. They 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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