Making Almond Biscotti with Chocolate Drizzle at home is easier than you might think! This recipe will guide you through each step to create these delightful Italian cookies. Get ready to enjoy the satisfying crunch and delicious flavor of homemade biscotti.
Why You Will Love This Recipe
This Almond Biscotti with Chocolate Drizzle recipe is special because it delivers that perfect biscotti texture – crunchy enough to dunk in coffee but not so hard you’ll break a tooth! The almonds provide a lovely nutty flavor, and the chocolate drizzle adds a touch of sweetness that balances everything perfectly. Plus, making your own biscotti means you can customize the ingredients to your liking, ensuring a fresh and flavorful treat every time. It’s a fantastic recipe for gifting or enjoying with your afternoon coffee.
Ingredients
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 3/4 cup granulated sugar
- 1/2 cup (1 stick) unsalted butter, softened
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup whole almonds, toasted
- 4 ounces semi-sweet chocolate, chopped
Step-by-Step Instructions
Step 1: Preheat and Prep
Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper. This prevents the biscotti from sticking and makes cleanup a breeze.
Step 2: Combine Dry Ingredients
In a medium bowl, whisk together the flour, baking powder, and salt. Whisking helps distribute the baking powder evenly, which is important for the biscotti’s texture.
Step 3: Cream Butter and Sugar
In a separate large bowl, cream together the softened butter and sugar until light and fluffy. This usually takes about 2-3 minutes with an electric mixer. You’re looking for a smooth, pale mixture.
Step 4: Add Eggs and Vanilla
Beat in the eggs one at a time, then stir in the vanilla extract. Make sure each egg is fully incorporated before adding the next.
Step 5: Gradually Add Dry Ingredients
Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix, as this can result in tough biscotti.
Step 6: Stir in Almonds
Stir in the toasted almonds until evenly distributed throughout the dough.
Step 7: Shape the Dough
Divide the dough in half. On the prepared baking sheet, shape each half into a log about 12 inches long and 2 inches wide. Gently flatten the logs slightly.
Step 8: First Bake
Bake for 25-30 minutes, or until the logs are lightly golden brown and firm to the touch.
Step 9: Cool and Slice
Remove the logs from the oven and let them cool on the baking sheet for about 10 minutes. Then, using a serrated knife, carefully slice the logs into 1/2-inch thick slices.
Step 10: Second Bake
Arrange the biscotti slices cut-side up on the baking sheet. Bake for another 8-10 minutes, or until they are golden brown and crisp.
Step 11: Cool Completely
Let the biscotti cool completely on a wire rack. They will continue to harden as they cool.
Step 12: Melt Chocolate
While the biscotti are cooling, melt the semi-sweet chocolate in a double boiler or in the microwave in 30-second intervals, stirring until smooth.
Step 13: Drizzle Chocolate
Drizzle the melted chocolate over the cooled biscotti. You can use a spoon or a piping bag for a more precise drizzle.
Step 14: Let Chocolate Set
Let the chocolate set completely before serving or storing the biscotti.
Serving Suggestions
Almond Biscotti with Chocolate Drizzle is a delightful treat that can be enjoyed in many ways. They are traditionally served with coffee or tea, as the crunchy texture is perfect for dipping. The nutty flavor of the almonds complements the warmth of the beverage, creating a cozy and satisfying experience.
For a simple yet elegant presentation, arrange the biscotti on a platter and serve them as part of a dessert spread. They pair well with other Italian desserts like cannoli or tiramisu, or can be offered alongside a selection of cheeses and fruits.
These biscotti are ideal for festive occasions like Christmas, Easter, or any holiday gathering where a touch of homemade goodness is appreciated. Their festive look also makes them perfect for gifting. Wrap a few biscotti in cellophane bags, tie with a ribbon, and give as a thoughtful present to friends, family, or coworkers.
Storage and Reheating
To store Almond Biscotti with Chocolate Drizzle, place them in an airtight container at room temperature. When properly stored, they can last for up to 2 weeks, maintaining their crunchy texture and delightful flavor.
Reheating isn’t typically necessary, as biscotti are meant to be enjoyed at room temperature. However, if you prefer a slightly warm biscotti, you can place them in a preheated oven at 300°F (150°C) for about 3-5 minutes. Watch them carefully to prevent burning. Be careful not to over-bake them, or they might become too hard.
Key Details
- Prep Time: 20 minutes
- Cook Time: 33-40 minutes (includes both bakes)
- Total Time: Roughly 1 hour
- Servings: Approximately 24 biscotti
- Equipment:
- Baking sheet
- Parchment paper
- Mixing bowls
- Electric mixer (optional)
- Serrated knife
- Wire rack
Almond Biscotti with Chocolate Drizzle
Ingredients
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 3/4 cup granulated sugar
- 1/2 cup 1 stick unsalted butter, softened
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup whole almonds toasted
- 4 ounces semi-sweet chocolate chopped
Instructions
- Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
- In a medium bowl, whisk together the flour, baking powder, and salt.
- In a separate large bowl, cream together the softened butter and sugar until light and fluffy.
- Beat in the eggs one at a time, then stir in the vanilla extract.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Stir in the toasted almonds until evenly distributed throughout the dough.
- Divide the dough in half. On the prepared baking sheet, shape each half into a log about 12 inches long and 2 inches wide. Gently flatten the logs slightly.
- Bake for 25-30 minutes, or until the logs are lightly golden brown and firm to the touch.
- Remove the logs from the oven and let them cool on the baking sheet for about 10 minutes. Then, using a serrated knife, carefully slice the logs into 1/2-inch thick slices.
- Arrange the biscotti slices cut-side up on the baking sheet. Bake for another 8-10 minutes, or until they are golden brown and crisp.
- Let the biscotti cool completely on a wire rack.
- While the biscotti are cooling, melt the semi-sweet chocolate in a double boiler or in the microwave in 30-second intervals, stirring until smooth.
- Drizzle the melted chocolate over the cooled biscotti.
- Let the chocolate set completely before serving or storing the biscotti.