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Home » Breakfast » Chocolate Dipped Almond Biscotti

Chocolate Dipped Almond Biscotti

December 13, 2012 by Judith Hannemann

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Chocolate Dipped Almond Biscotti
Chocolate Dipped Almond Biscotti

 

Most
elegant of Continental coffee cookies, but these are very, very easy.
Maybe it has a couple of steps to the recipe, but they are all simple
and most worth the time.

Excellent
served with after-dinner coffee for holiday guests.  You can leave off
the chocolate dip and have them for a Continental breakfast with coffee
or tea.  They keep well because they are dried and contain no fat that
will go rancid.  Anise extract may be substituted for the almond.

 

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Chocolate Dipped Almond Biscotti

Most elegant of Continental coffee cookies, but these are very, very easy.
Prep Time20 mins
Cook Time1 hr
Total Time1 hr 20 mins
Course: Breakfast, Brunch, cookies, desserts
Cuisine: Italian
Keyword: almonds, biscotti, chocolate
Servings: 9
Calories: 307kcal
Author: Judith Hannemann

Ingredients

  • 2 eggs
  • 2/3 cup sugar
  • 1 tsp salt
  • 1 cup flour
  • 1 tsp baking powder
  • 2 tsp almond extract

CHOCOLATE DIP

  • 1 1/4 cups dark chocolate chips
  • 1 tbsp shortening
  • 1/2 cup toasted sliced almonds for coating

Instructions

  • Preheat oven to 370 degrees (if you don't have a digital display, estimate). Grease or spray a loaf pan.
  • Beat eggs and sugar well. Add salt, almond extract and baking powder; beat well. Add the flour and beat until mixed.
  • Pour
  • batter into prepared pan. Bake at 370 for 20-25 minutes. Remove from
  • oven and cool on rack for about 30 minutes. Remove from pan and slice
  • loaf into 1-inch slices.
  • Heat oven to 400 degrees.
  • Place
  • biscotti side down on an ungreased baking sheet. Toast about 5 minutes
  • each side. WATCH CAREFULLY as you don't want them to burn. Remove
  • from oven and let cool on the baking sheet overnight to dry. HINT--what
  • I do to speed this process is I let the oven cool down slightly and put
  • the sheet with the biscotti back in the oven (the oven is off) and
  • leave them in there until I'm ready to dip them.
  • Prepare
  • chocolate dip by placing chocolate chips and shortening in a
  • microwave-proof bowl. Microwave on HIGH for 1 minute; stir. Microwave
  • on HIGH for an additional 30 seconds. Stir well until no lumps are in
  • the dip.
  • Line a baking sheet with wax paper.
  • Dip
  • the biscotti half way down in the chocolate; let excess chocolate drain off. Roll the chocolate
  • portion in the toasted almonds. Place biscotti on prepared baking
  • sheet. Repeat with remaining biscotti. Let chocolate set until firm.

Nutrition

Serving: 1serving | Calories: 307kcal | Carbohydrates: 41g | Protein: 6g | Fat: 13g | Saturated Fat: 8g | Cholesterol: 37mg | Sodium: 300mg | Potassium: 285mg | Fiber: 2g | Sugar: 24g | Vitamin A: 53IU | Vitamin C: 1mg | Calcium: 123mg | Iron: 1mg
Tried this recipe?Mention @midnitebaker or tag #midnitebaker!
Chocolate Dipped Almond Biscotti
Chocolate Dipped Almond Biscotti

 

 

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Filed Under: Breakfast, Brunch, Cookies, Desserts Tagged With: biscotti, continental breakfast, cookies

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Comments

  1. marla says

    December 16, 2012 at 2:11 pm

    Love this recipe! Will be linking back to this in my upcoming post 🙂

  2. Judith Hanneman says

    December 16, 2012 at 2:48 pm

    Thanks Marla! Happy Holidays!

  3. Alecia Bencze says

    March 14, 2013 at 7:22 pm

    I stopped over here after seeing your link on Carole's Chatter, these look absolutely delicious, I cannot wait to try this recipe!

  4. Judith Hanneman says

    March 14, 2013 at 8:03 pm

    LOL Alecia, they are. A friend made them without the chocolate and ate them within a couple of hours…I mean all of them!!!

  5. Carole says

    March 15, 2013 at 1:42 am

    Judy thanks for joining the breakfast fun over at Carole's Chatter. Cheers

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