I can’t say enough good things about this chocolate dipped biscotti recipe. I get all the benefits of the traditional biscotti dipping experience but with the added benefit of melty rich chocolate. It enriches my favorite cup of cocoa and turns my coffee into a mocha with zero effort. This is such a great treat for the holidays!
Chocolate Dipped Biscotti Recipe
These chocolate dipped biscotti are so indulgently good that it should be a crime… lucky for me, though, it’s not! I love making a big batch of these bad boys right at the beginning of what I know will be a busy week. They make me look forward to waking up and enjoying my cup of coffee! After all, nothing pairs better than a warm cup of joe and a chocolatey biscotti.
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How to Store
Store leftover chocolate dipped biscotti in an airtight container at room temperature for up to 2 weeks or in the freezer for up to 1 month. Let come to room temperature before enjoying.
Tips for Success
- The dough mixture may seem a bit crumbly and dry at first, but it should form a nice dough the more you gently mix it. If it’s been a decent amount of time and you’re not seeing a difference in the dry dough, add something to moisten it like a splash more of vanilla or almond extract.
- You can tell the biscotti is done baking when it’s firmed and lightly brown. Don’t wait for it to turn too dark!
- You must allow the biscotti to cool before cutting into it after it bakes for the first time. If you skip this step, your biscotti will most likely become crumbly and lose shape.
- Remember to also allow the biscotti to fully cool before storing it in an airtight container, or the heat will create steam and cause them to mold.
Chocolate Dipped Biscotti Recipe
Ingredients
- 4 tablespoons unsalted butter room temperature (½ stick)
- ½ cup granulated sugar
- 2 large eggs room temeprature
- 1 teaspoon pure vanilla extract
- 1¼ cups all-purpose flour
- ¼ cup almond flour
- 1 teaspoon baking powder
- ½ cup chocolate chips
Equipment
- Kitchen Scale (optional)
- 2 Baking Sheet(s)
- Stand Mixer
Instructions
- Preheat oven to 350°F and line 2 baking sheets with parchment paper. Set aside.
- In the bowl of a stand mixer fitted with the paddle attachment, cream the butter and sugar together.4 tablespoons unsalted butter, ½ cup granulated sugar
- Add the eggs and vanilla and mix until well combined. Make sure to scrape down the sides of the bowl as necessary.2 large eggs, 1 teaspoon pure vanilla extract
- Add the flour, almond flour, and baking powder. Mix just until combined.1¼ cups all-purpose flour, ¼ cup almond flour, 1 teaspoon baking powder
- Divide the batter in half and place each half on a parchment-lined baking sheet. Wet your hands and pat the dough into a loaf about 10 inches long, 2½ inches wide, and ½-inch thick.
- Bake the biscotti for 18-20 minutes or until the edges become golden brown.
- Allow the biscotti to cool, then slice each loaf into 10 (½-inch thick) slices (I like to slice them on an angle but that’s up to you).
- Place the biscotti cut side up on the baking sheet and bake for another 15-17 minutes, or until the biscotti are dried and crisp. Allow the biscotti to cool completely before dipping in chocolate.
- To make the dipping chocolate, add the chocolate chips to a small microwave-safe bowl and microwave until melted, about 2 minutes, stirring every 30 seconds. Dip or drizzle the chocolate over the biscotti and place them back on the baking sheet.½ cup chocolate chips
- Transfer the biscotti to the refrigerator and allow the chocolate to set for about 30 minutes.
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