🍽️ FittestMe.aiFoodsNutrients

Chocolate-Enrobed Biscotti Recipe

Italian · Dessert · 80 min total

Crisp twice-baked Italian cookies dipped in rich dark chocolate. Perfect for dunking in coffee or tea.

Ingredients

• 2 cups all-purpose flour
• 1 cup granulated sugar
• 1 teaspoon baking powder
• 1/4 teaspoon salt
• 3 large eggs
• 1 teaspoon vanilla extract
• 1/2 teaspoon almond extract
• 1 cup whole almonds, toasted and coarsely chopped
• 8 ounces dark chocolate (60-70% cacao), chopped

Instructions

1. Preheat oven to 350°F. Line a baking sheet with parchment paper.
2. In a large bowl, whisk together flour, sugar, baking powder, and salt.
3. In a small bowl, beat eggs, vanilla, and almond extract. Add to dry ingredients and stir until a dough forms. Fold in almonds.
4. Divide dough in half. On a lightly floured surface, shape each half into a 12x2-inch log. Place logs on prepared baking sheet, spaced 3 inches apart.
5. Bake for 25 minutes, until firm and lightly golden. Cool on pan for 10 minutes. Reduce oven temperature to 325°F.
6. Transfer logs to a cutting board. Using a serrated knife, cut diagonally into 1/2-inch slices. Place slices cut side down on baking sheet.
7. Bake for 10 minutes, flip slices, and bake another 10 minutes until dry and crisp. Cool completely on wire racks.
8. Melt chocolate in a double boiler or microwave in 30-second bursts, stirring until smooth. Dip each biscotti halfway into chocolate, letting excess drip off. Place on parchment-lined baking sheet. Refrigerate until chocolate sets, about 30 minutes.

Tips

• Store in an airtight container at room temperature for up to 2 weeks.
• For a variation, substitute almonds with pistachios or hazelnuts.
• If chocolate is too thick, add a teaspoon of coconut oil to thin.

More about Chocolate-Enrobed Biscotti →

AI estimate may be inaccurate · Terms