Chocolate Dipped Almond Biscotti Recipe UK
Rated 5.0 stars by 1 users
Category
Nuts
Servings
20
Prep Time
20 minutes
Cook Time
30 minutes
Calories
100
These Chocolate Dipped Almond Biscotti are a traditional Italian biscuit, baked twice to give them a crisp, crunchy texture.
Full of toasted almonds and coated in smooth Whitakers dark chocolate, they make a fantastic match for your morning coffee, a relaxing afternoon tea, or a rich hot chocolate.
Easy to prepare, these biscotti are perfect for serving at gatherings, giving as a homemade gift, or enjoying as a treat with family and friends.
Their nutty flavour and chocolate finish bring a bit of elegance to any occasion, making them a versatile addition to your baking repertoire.
Ingredients
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200g plain flour
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1 tsp baking powder
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100g caster sugar
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2 medium eggs
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1 tsp vanilla extract
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100g whole almonds (skin on), toasted
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100g Whitakers dark chocolate
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Pinch of salt
Directions
Preheat the oven to 170°C (fan 150°C) / Gas Mark 3.
Line a large baking tray with baking parchment.
Toast the almonds
Place whole almonds on a tray and toast in the oven for 8–10 minutes until fragrant.
Let them cool slightly, then roughly chop.
Make the dough:
In a mixing bowl, combine the flour, baking powder, salt, and sugar.
In a separate bowl, beat the eggs and vanilla extract.
Add the wet ingredients to the dry and mix to form a sticky dough.
Fold in the chopped almonds and half of the chopped chocolate.
Turn the dough onto a lightly floured surface and shape into a long log, approximately 25cm long and 6cm wide.
First bake
Place the log onto the lined tray and bake for 25–30 minutes, until firm and lightly golden.
Remove and allow to cool for 10 minutes. Reduce oven temperature to 150°C (fan 130°C) / Gas Mark 2.
Slice & second bake:
Using a sharp serrated knife, slice the log diagonally into 1.5cm pieces.
Lay each slice flat on the baking tray.
Return to the oven for 10–12 minutes, flipping halfway through, until dry and crisp.
Chocolate dip:
Once cooled, melt the remaining Whitakers dark chocolate in a heatproof bowl over a pan of gently simmering water (or microwave in short bursts).
Dip one end of each biscotti into the chocolate, let the excess drip off, and place on parchment to set.
Recipe Notes
More Tasty Recipes
If you have any questions about how to make this recipe, please post a comment below and we will get back to you.
Servings: The recipe typically yields 20 delicious portions of chocolate almond biscotti.
Calories per serving: 100 calories.
Optional: Try adding orange zest to the dough, or swap the dark chocolate for milk or white depending on your preference.
Remember: Please tag #whitakerschocolates with photos of your homemade almond and chocolate biscotti.
Serving Suggestions:
Pair these Chocolate Dipped Almond Biscotti with a steaming espresso or frothy cappuccino for a classic Italian experience, or enjoy them alongside a rich hot chocolate for a comforting treat.
They shine on a dessert platter at gatherings, adding a touch of sophistication next to fresh fruit or creamy desserts.
For a thoughtful gift, wrap them in cellophane tied with ribbon to share with friends or family.
These biscotti also make a delightful snack on their own, perfect for a quick break with tea or coffee at any time of day.
How to Store Your Homemade Almond Biscotti
Keep your Chocolate Dipped Almond Biscotti fresh by storing them in an airtight container, where they will stay crisp for up to 2 weeks.
For longer storage, place them in a freezer-safe container or bag and freeze for up to 3 months.
To enjoy after freezing, let them thaw at room temperature and, if needed, re-crisp in a warm oven at 150°C (fan 130°C) for 5 minutes.
Always ensure the chocolate dip is fully set before storing to prevent sticking.
