Home Recipe IndexBreakfast Chocolate-Dipped Almond Biscotti

Chocolate-Dipped Almond Biscotti

The perfect companion to your morning cup of coffee, these almond biscotti are incredibly crunchy on the outside yet remain slightly soft on the inside! Dip your biscotti in chocolate and sprinkle them with chopped almonds for an elegant finish!

These chocolate-dipped almond biscotti are one of my favorite treats to whip up when we have friends over for breakfast or brunch! They also keep really well, so it’s nice to make a batch on the weekend to have a stock of these delicious cookies for the entire week! Unfortunately, they usually don’t last that long in our house!

biscotti on a plate with coffee

I enjoy biscotti with coffee (and with tea… oh and also with hot chocolate!) so much that I’m surprised I don’t make them more often. But I think this oversight will soon be rectified. I already have plans for orange biscotti dipped in chocolate, cardamom flavored biscotti and maybe even peppermint chocolate biscotti for the holiday season!

the dough!

While biscotti in Italian refers to various cookies, we Americans reserve the word specifically for these twice-baked treats! The dough is first formed into a log and baked, then sliced and baked again to give the cookies their characteristic crispiness.

Because I prefer my biscotti to be slightly softer in the middle (but still crunchy enough throughout to enjoy dunked in coffee!), I add a bit of butter to my dough. The resulting dough can be quite sticky, so I generally drop it onto the baking sheet with a spoon and then use well-floured hands to shape it into a log. The texture of the finished biscotti is heavenly incredibly crispy and crunchy on the outside and ever so slightly moist on the inside!

almond biscotti on a wire rack


It’s not mandatory to dip your biscotti in chocolate, but I like to add a few frills when I’m baking for guests or giving away a batch as a gift! To make the chocolate dip, simply melt chocolate chips or chopped chocolate in the microwave in 15 second increments and stir until smooth. Then you can either dunk your biscotti into the chocolate or use a spoon to drizzle the chocolate over top. Sprinkle a handful of chopped almonds on top for a bakery-style finish!

close up of chocolate dipped biscotti

Looking for more sweets that can double as breakfast? We’ve got you covered!

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two almond biscotti on a plate

Chocolate-Dipped Almond Biscotti

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  • Author: Brit Kapustina
  • Total Time: 1 hour 5 minutes
  • Yield: 12
    • Prep Time: 30 minutes
    • Cook Time: 35 minutes
    • Category: Breakfast
    • Method: Baking
    • Cuisine: Italian


Almond Biscotti

  • 1 cup (140 grams) almonds
  • ¾ cup (150 grams) brown sugar
  • 5 tablespoons (70 grams) unsalted butter
  • 3 large eggs
  • ½ teaspoon almond extract
  • 2 cups (250 grams) all purpose flour, spooned and leveled*
  • 1 teaspoon baking powder
  • ½ teaspoon kosher salt

Chocolate Garnish (optional)

  • 6 ounces (180 grams) semisweet chocolate, finely chopped
  • ¼ cup (40 grams) almonds


Almond Biscotti

  1. Preheat the oven to 350 F (180 C).
  2. First, toast the almonds. If you want to use additional almonds to garnish, make sure to add more than the 1 cup needed for the biscotti. Place the almonds on a baking sheet in a single layer and place in the oven for about 8-10 minutes, stirring halfway through. Watch carefully as they can burn quickly!
  3. Let the almonds cool slightly and then roughly chop.
  4. Using an electric mixer, cream the softened butter and sugar until fluffy.
  5. Add the eggs one at a time and mix well.
  6. Mix in the almond extract.
  7. In a separate bowl, whisk together the flour, baking powder and salt. Gradually add the flour mixture to the wet mixture and combine until smooth.
  8. Fold in the chopped almonds. If you toasted extra almonds to garnish the biscotti, make sure to set them aside!
  9. Drop spoonfuls of the dough onto a baking sheet lined with parchment paper. It will be quite sticky! Using well-floured hands, form the dough into a log approximately ½ inch (1.3 cm) tall.
  10. Bake for 20-25 minutes or until slightly brown. Remove from the oven (but don’t turn off the oven).
  11. Allow the log to cool for 10 minutes. Remove to a cutting board and cut into slices at an angle (approximately 1 inch or 2.5 cm thick).
  12. Return the slices to the baking sheet, cut-side down. Bake an additional 7 minutes, flip over and bake for 7 minutes on the other side.
  13. Allow the biscotti to sit for 10 minutes then remove to a wire rack to cool completely.

Chocolate Garnish

  1. Pour the chocolate into a microwave safe bowl. Microwave the chocolate in 15 second increments. Once they begin to melt (it should take between 30-45 seconds), stir until the mixture becomes smooth.
  2. When the biscotti have cooled, dip them in chocolate and sprinkle chopped almonds on top.


Measuring Flour: We highly recommend using a kitchen scale to measure flour. If measuring by volume, use the spoon and level method to avoid over-measuring the flour. Lightly spoon flour into the measuring cup until it’s completely full. Then run the back of a knife over the cup to gently scrape off any excess.

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