Enjoy a Chocolate Dipped Biscotti with your coffee! These homemade sweet treats are easy to make and are guaranteed to make you smile, no matter how early you have to wake up. You deserve this chocolatey treat in the morning!
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Chocolate Dipped Biscotti Recipe
Who doesn’t love a good biscotti, especially when it’s dipped in sweet chocolate? Dipping homemade biscotti in warm chocolate is so indulgently good, it should be a crime… Luckily for us though, it’s not!
I love making a big batch of chocolate-covered biscotti 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.
If you’ve never made biscotti before, you’re in for a real treat! Homemade biscotti is SO much better than the store-bought stuff not just in flavor, but in texture, too. It’s crunchy enough to give you that satisfying bite without totally falling apart, and the sweet flavors are divine.
Why You’ll Love this Classic Biscotti Cookie Recipe:
- Simple: Why stress over your favorite baked goods? In just a few simple steps, these chocolate-coated biscottis can be whipped up in just over half an hour.
- Great Gifts: Not sure what to give the new neighbor next door or your kid’s teacher? Chocolate-dipped biscotti is the gift that keeps on giving! Everyone loves getting a few biscotti as a gift.
- Chocolatey: Plain biscotti is delicious, there’s no doubt about that. However, chocolate-dipped biscotti is so much more decadent!
How to Make Biscotti Dipped in Milk Chocolate
Be sure to see the recipe card below for full ingredients & instructions!
- Preheat your oven and line the baking sheets.
- Cream the butter and sugar.
- Add the eggs and vanilla to the creamed mixture.
- Add the dry ingredients.
- Divide the batter in half.
- Pat the dough with wet hands until it’s 10 inches long.
- Bake the biscotti.
- Allow the biscotti to cool before slicing it into ½-inch thick pieces.
- Bake again.
- Melt the chocolate chips, then dip or drizzle the chocolate over the biscotti.
- Chill the chocolate-dipped biscotti.
- Serve, store, and enjoy!
Biscotti are twice-baked, oblong-shaped Italian biscuits. They are traditionally dipped in hot drinks.
It all depends on your preferences! I like using semi-sweet chocolate, as it has just the right amount of both sweetness and depth to pair with the biscotti. However, milk, dark, or even white chocolate are also delicious options.
Just keep going! The mixture may seem a bit crumbly and dry at first, but it should form a nice dough the most 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.
Biscotti get their distinct, crunchy texture from their second bake. This renders them almost entirely free of moisture, and therefore less likely to get moldy. The best way to soften biscotti is to dip it in hot coffee or hot chocolate!
Recipe Tips and Tricks
- 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.
More Biscotti Recipes We Love
Start your morning off the right way, with coffee in your favorite mug and a homemade chocolate-dipped biscotti!
If you make this recipe be sure to leave us a comment or rating. Enjoy!
Chocolate Dipped Biscotti Recipe
Ingredients
- 4 tablespoons unsalted butter 57 grams, room temperature (½ stick)
- ½ cup granulated sugar 100 grams
- 2 large eggs 100 grams, room temeprature
- 1 teaspoon pure vanilla extract 4 grams
- 1¼ cups all-purpose flour 150 grams
- ¼ cup almond flour 24 grams
- 1 teaspoon baking powder 4 grams
- ½ cup chocolate chips 85 grams
Equipment
- Kitchen Scale (optional)
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.
Notes
- 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.
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