Chocolate Dipped Almond Biscotti
Prep time
Cook time
Total time
Serves: 9
  • 2 eggs
  • ⅔ cup sugar
  • 1 tsp salt
  • 1 cup flour
  • 1 tsp baking powder
  • 2 tsp almond extract
  • Chocolate Dip:
  • 1¼ cups dark chocolate chips
  • 1 tbs shortening
  • ½ cup toasted sliced almonds for coating
  1. Preheat oven to 370 degrees (if you don't have a digital display, estimate). Grease or spray a loaf pan.
  2. Beat eggs and sugar well. Add salt, almond extract and baking powder; beat well. Add the flour and beat until mixed.
  3. Pour
  4. batter into prepared pan. Bake at 370 for 20-25 minutes. Remove from
  5. oven and cool on rack for about 30 minutes. Remove from pan and slice
  6. loaf into 1-inch slices.
  7. Heat oven to 400 degrees.
  8. Place
  9. biscotti side down on an ungreased baking sheet. Toast about 5 minutes
  10. each side. WATCH CAREFULLY as you don't want them to burn. Remove
  11. from oven and let cool on the baking sheet overnight to dry. HINT--what
  12. I do to speed this process is I let the oven cool down slightly and put
  13. the sheet with the biscotti back in the oven (the oven is off) and
  14. leave them in there until I'm ready to dip them.
  15. Prepare
  16. chocolate dip by placing chocolate chips and shortening in a
  17. microwave-proof bowl. Microwave on HIGH for 1 minute; stir. Microwave
  18. on HIGH for an additional 30 seconds. Stir well until no lumps are in
  19. the dip.
  20. Line a baking sheet with wax paper.
  21. Dip
  22. the biscotti half way down in the chocolate; let excess chocolate drain off. Roll the chocolate
  23. portion in the toasted almonds. Place biscotti on prepared baking
  24. sheet. Repeat with remaining biscotti. Let chocolate set until firm.
  25. Makes 9 biscotti.
Recipe by The Midnight Baker at