These crispy dark chocolate-drizzled almond biscotti are studded with almonds and are seriously addictive. Will you be able to stop at one?
It probably goes without saying, but biscotti are cookies. Italian cookies.
Biscotti also means twice baked, which is the secret behind their crispiness. They are baked not once, but twice.
Biscotti are also lower in sugar than most cookies, and I made this recipe just a tad bit healthier by cutting half of the flour with whole wheat.
But then I threw away its whole wheat virtues and had it mingle with dark chocolate.
I don’t normally drizzle or dip my biscotti in chocolate and I quickly discovered why.
Regular almond biscotti, without the chocolate treatment, last three times as long as their decorated brethren in my house.
If you’re not careful, yours will disappear, too.
DARK CHOCOLATE-DRIZZLED ALMOND BISCOTTI VIDEO
Want to see how to make crispy almond biscotti drizzled with dark chocolate? There’s a video tutorial for that! If you like the vintage twist, be sure to subscribe to my YouTube channel for more vintage-inspired videos.
This post contains affiliate links, which means I earn on qualifying purchases at no additional cost to you. For my full disclosure, here’s the legal disclaimer.
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WHAT YOU WILL NEED TO MAKE DARK CHOCOLATE-DRIZZLED ALMOND BISCOTTI
To make this lovely treat, you will need….
A baking sheet.
Parchment paper or a silicone mat.
A mixing bowl and something to mix with (like a Danish dough whisk). You can also use a stand mixer with the paddle attachment if you have one.
A bain-marie (double boiler), or a small pot and glass bowl.
All-purpose and whole wheat flour.
Coconut oil or butter.
A couple of large eggs.
Pure almond extract and vanilla extract.
Chopped or slivered almonds.
When I was recipe testing, one thing I really wanted to play around with was the sugar. I didn’t get around to it though.
While biscotti has less sugar than most other cookies, you might want to experiment with healthier options.
I used raw organic sugar for this recipe, but I was also curious about Sucanat (evaporated cane juice) and coconut palm sugar. Sucanat goes through less refining than regular sugar, and coconut palm sugar has a low glycemic index, so it doesn’t leave your body reeling.
I believe that both of these alternatives can be substituted for the sugar, but they will alter the taste of the biscotti as they have a deeper flavour, like brown sugar.
COCONUT OIL VS. BUTTER FOR BAKING BISCOTTI
Both coconut oil and butter are interchangeable in this recipe.
The flavour they impart is subtle, so it’s not a big deal which one you use. The biggest difference is that one is vegan, the other is not.
MIXING ALMOND BISCOTTI DOUGH
This recipe is easy enough to mix by hand, but you may also use a stand mixer with the paddle attachment. I like using a dough whisk because one Christmas I was gifted with several and they changed my baking life.
Start out by stirring the dry ingredients together. The flours, sugar and salt.
Then add in the eggs, vanilla extract, almond extract, and melted coconut oil (or butter). Mix until combined.
Lastly, fold in the almonds.
Slivered almonds are the easiest, which is why I call for them in the recipe, but I didn’t have slivered almonds on hand that day. I had whole almonds, so I chopped them up and in they went.
BAKING ALMOND BISCOTTI – THE FIRST BAKE
Before mixing the dough, you’ll want to preheat the oven to 350ºF/177ºC and line a baking sheet with parchment paper or a silicone baking mat.
Divide the dough into two even portions, then slide them out onto opposite sides of the baking sheet.
Roughly shape two logs, approximately 11″ x 3″ and once they’re shaped, work on making them more compact, aiming for a rectangular shape.
When the oven is ready, pop them into the oven for 35 minutes, or until pale brown.
COOLING AND SLICING THE COOKIES
Once the cookies are out of the oven, allow them to cool for at least 15 minutes, or until you’re comfortable with handling the logs. The last thing you want to do is burn yourself!
While the biscotti are cooling, turn down the oven to 300ºF/148ºC, getting it ready for the second bake.
Carefully transfer the logs to a cutting board, supporting the bottom with the knife you’re going to use to slice them. If you need an illustration, be sure to check out the video tutorial!
Using a chef’s knife (I find that serrated knives are too rough with the almonds in there), cut the logs into 1/2″ slices, working diagonally. You should get 10-12 pieces per log.
THE SECOND BAKE
Once the biscotti are cut, arrange them on the baking sheet, cut side down.
By now the oven should be cool enough for the second bake, so if your oven thermometer gives you the blessing (wait, I’m not the only one with an oven thermometer, am I?) slide the cookies back in for round two.
Bake the biscotti for another 30 minutes, flipping them over halfway through.
When the biscotti are golden, it’s time to pull them out and set them on a cooling rack, letting them cool completely.
THE DARK CHOCOLATE DRIZZLE
If you’re a chocolate fiend like I am, this is the best part.
Melt dark chocolate couverture (either chips or wafers) over a bain-marie (a double boiler).
If you’re new to this technique, it’s as simple as adding some water to a small pot and setting a glass bowl on top. The steam will melt the chocolate.
Line up your biscotti for their dark chocolate treatment, then using a spoon, scoop up some melted chocolate and drizzle it over the biscotti.
You can also make a paper cone using parchment paper and use that instead of a spoon.
Another thing you can do is dip both ends of the biscotti in the chocolate and then roll the chocolatey ends in crushed almonds or something similar.
MORE FLAVOUR IDEAS FOR BISCOTTI
Now that you have a basic biscotti recipe, you can play around with it to suit your tastes.
Add dried cranberries or grate in a bit of lemon or orange zest.
Sprinkle in spices like cinnamon, ground cloves and nutmeg for an autumn-inspired biscotti.
Drizzle white chocolate over the biscotti instead of dark chocolate, or just leave them plain.
STORING DARK CHOCOLATE ALMOND BISCOTTI
If they don’t disappear right before your eyes, these Italian cookies will be good for up to one week in an airtight container.
Mind you, I would probably eat them if they were over a week old because I don’t discriminate when it comes to homemade cookies.
WHY IS MY BISCOTTI NOT CRISPY?
Two reasons come to mind.
First, it’s possible that the biscotti didn’t bake long enough. You want to bake them for 30 minutes, or until they’re golden during the second bake.
The second reason they might not be crispy has to do with storage. Make sure you keep them in an airtight container!
WHAT DO YOU EAT BISCOTTI WITH?
I love dipping these dark chocolate-drizzled almond biscotti in coffee. Without the drizzle though (which makes them plain old almond biscotti), they’re perfect with a dessert wine, like Italy’s Vin Santo.
Wine, by the way, is the traditional pairing. Biscotti were never meant to be eaten with coffee, but don’t let that stop you from enjoying yours with a good latte!
Biscotti make a lovely edible gift because of their week-long shelf-life.
Gift them to the coffee lovers in your life with a bag of locally roasted coffee beans, or with a bottle of Vin Santo for the wine lovers.
Make sure your recipient knows to eat them within a week!
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MAKING DARK CHOCOLATE-DRIZZLED ALMOND BISCOTTI
Making almond biscotti isn’t that complicated, and most of the time is hands-off while everything bakes in the oven.
If you have any questions, please ask away in the comments below. I’m here to help!
Also, if it’s not too much trouble, I would love it if you popped back over here once your biscotti is made to leave a quick recipe rating and review.
You can also find me on Instagram to let me know how it goes!
In the meantime, here are some more baking-related posts to keep your baking inspiration alive:
MORE BAKING-RELATED POSTS TO EXPLORE
SHOP THIS POST
DARK CHOCOLATE-DRIZZLED ALMOND BISCOTTI INGREDIENTS
160g (1 cup, packed) all-purpose flour
170g (1 cup, packed) whole wheat flour
100g (1/2 cup) sugar
1/2 tsp salt
2 large eggs
1 tsp vanilla extract
2 tsp almond extract
113g (1/2 cup) coconut oil, melted
140g (1 cup) slivered almonds
1/2 cup dark chocolate couverture (wafers, chips, pastilles, etc)
INSTRUCTIONS FOR MAKING DARK CHOCOLATE ALMOND BISCOTTI
Preheat the oven to 350ºF/177ºC and line one baking sheet with parchment or a silicone baking mat.
Mix the dry ingredients in a bowl.
Stir in the eggs, extracts and oil until combined, then fold in the almonds.
Divide the dough in two and form two logs on the baking sheet that are roughly 11 x 3″, give or take.
Pop the tray in the oven and bake for 35 minutes, or until pale brown.
Remove from oven and allow to cool for 15 minutes before slicing the logs on the diagonal in 1/2″ pieces.
While the biscotti are cooling, turn the oven temperature down to 300ºF/148ºC
Arrange the biscotti on the cookie sheet, cut side down, and return to the oven for 30 minutes, flipping the cookies halfway through.
Allow the biscotti to cool completely on a cooling rack, then melt the chocolate over a bain-marie and drizzle it over the biscotti with a spoon or paper cone.
Let the chocolate set and harden before storing in an airtight container.
PRINTABLE DARK CHOCOLATE-DRIZZLE ALMOND BISCOTTI RECIPE CARD
Dark Chocolate-Drizzled Almond Biscotti
- Mixing bowl
- Baking sheet
- Parchment Paper or Silicone Mat
- Small Pot and Glass Bowl (or a Bain-Marie)
- 160 g 1 cup, packed all-purpose flour
- 170 g 1 cup, packed whole wheat flour
- 100 g 1/2 cup sugar
- 1/2 tsp salt
- 2 large eggs
- 1 tsp vanilla extract
- 2 tsp almond extract
- 113 g 1/2 cup coconut oil, melted
- 140 g 1 cup slivered or chopped almonds
- 1/2 cup dark chocolate couverture wafers, chips, pastilles, etc
- Preheat the oven to 350ºF/177ºC and line one baking sheet with parchment or a silicone baking mat.
- Mix the dry ingredients in a bowl.
- Stir in the eggs, extracts and oil until combined, then fold in the almonds.
- Divide the dough in two and form two logs on the baking sheet that are roughly 11 x 3″, give or take.
- Pop the tray in the oven and bake for 35 minutes, or until pale brown.
- Remove from the oven and allow to cool for 15 minutes before slicing the logs on the diagonal in 1/2″ pieces.
- While the biscotti are cooling, turn the oven temperature down to 300ºF/148ºC
- Arrange the biscotti on the cookie sheet, cut side down, and return to the oven for 30 minutes or until golden, flipping the cookies halfway through.
- Allow the biscotti to cool completely on a cooling rack, then melt the chocolate over a bain-marie and drizzle it over the biscotti with a spoon or paper cone.
- Let the chocolate set and harden before storing in an airtight container.
- Store in an airtight container for up to a week.
- If desired, swap the coconut oil with unsalted butter.