Chocolate Dipped Almond Biscotti: crunchy and full of almond chunks, coated in Belgium chocolate and perfect dipped in a cup of coffee.
These chocolate dipped almond biscotti cookies are a family favourite. We love them, our friends and family love them. It won't be Christmas without these delicious almond biscotti. They have almond paste in them, and also chopped almonds for a double almond hit of the flavor of almonds.
It's day four of COOKIE WEEK! Today I'm sharing a real Christmas favourite around here, it's Almond Biscotti dipped in Belgian Chocolate. If you're like me and like to get a biscotti at a coffee shop to dip in a cafe au lait, then wait until you try homemade.
These cookies aren't the easiest recipe ever. I've tweaked a few things from the original recipe to make it a little easier. I have to tell you though, they're worth the extra effort, and the double bake. The original recipe asks you to grate the almond paste and cold butter together with a regular box grater. I have tried to do it this way and it never worked for me. I ended up putting the almond paste and cold butter together in the food processor and combining them that way, and it's way easier, and works great.
When you bite into these cookies there is a combination of crunchy cookie (or soft if you dunk in your coffee), along with little nuggets of slightly chewy almond paste, and nice slivers of almonds along with the lovely layer of chocolate. These are my youngest daughters very favorite cookies. She loves to have one for breakfast with her morning coffee. She insists it's the perfect way to start your day.
I love them dunked in a mid afternoon coffee for a little pick me up, but they're also delicious on the side of a affogato (ice cream with espresso over it) as the perfect dessert. They're also lovely for gift giving during the holidays, or on a classic Christmas cookie tray. Whatever way or time of day you enjoy them, they're delicious.
Almond Paste vs. Marzipan
What is the difference between marzipan and almond paste and which one should you use to make these cookies? The difference is that marzipan has more sugar in it generally. Almond paste has double the amount of ground almonds to marzipan. The extra sugar makes the texture of marzipan smoother and makes it easier to roll out to cover cakes, or to make things like marzipan fruit. It can sometimes be difficult to find almond paste or marzipan. It's usually available around the holiday season at the grocery store in the baking aisle. I have used both options in the recipe and both work fine. If you can't find almond paste, feel free to use marzipan in this recipe.
Chocolate
These cookies are so delicious and one of the best parts is the chocolate on top. I always use real Belgium chocolate for this instead of chocolate chips or chocolate melting wafers. You can taste the difference, and I feel it's worth it in this recipe. You can substitute with chocolate chips or chocolate melting wafers if you prefer. I use milk chocolate, but you can substitute semi sweet chocolate or dark chocolate if you prefer. Or even try white chocolate if you like.
Melt your chocolate in the microwave, but be careful not to burn it. I find using half power and short intervals helps. It's easier to spread the chocolate on the top with a knife than to actually dip these cookies, it also helps give a good light covering that isn't too thick and heavy.
Twice Baked Cookies
Biscotti are a twice-baked cookie. The biscotti dough is first baked in large logs and then sliced with a serrated knife and baked and second time once they are cut. This makes a very crispy cookie, which is why they are often dipped into coffee while eating them to soften them up a little. If you are used to store bought biscotti, you will find that the homemade version of these twice-baked cookies, are softer and more tender, even after the second baking. They are dry and crisp cookies, but not as hard as store bought versions of biscotti are.
After combining the cold butter an almond paste in the food processor, you then add in the flour, sugar, baking powder and salt.
You then switch over to the stand mixer to froth your eggs, and not break up the slivered almonds.
Next you make two logs and flatten each to about 10" long and ¾" thick.
Then you put these in the oven for the first bake.
After the first bake you slice them and lay them out on the cookie for the second bake, flipping them half way through.
Once they're cooled and baked you can dip them in a little melted Belgium chocolate.
Store your finished homemade almond biscotti in an airtight container at room temperature.
These make a great gift, and people seem to really love to receive them. These are great to give with some coffee beans too, since these hard cookies are so good dunked into a cup of fresh coffee. This classic cookie is always a hit. If you love almond flavor, you'll love this almond biscotti recipe.
Recipe
Chocolate Dipped Almond Biscotti
Ingredients
- 7 oz almond paste
- ½ cup butter very cold
- 1 ¾ cups all purpose flour
- ½ cup white sugar
- 1 teaspoon baking powder
- ¼ teaspoon salt
- 1 cup slivered almonds
- 4 egg whites
- ½ teaspoon vanilla extract
- Belgium chocolate for dipping
Instructions
- in a food processor, combine the butter and almond paste and pulse to combine.
- Add the flour, sugar, baking powder and salt, and pulse until fully combined.
- In the large bowl of your stand mixer with the whisk attachment, whisk eggs and vanilla until frothy. Add in the flour mixture from the food processor, and the slivered almonds and combine in the stand mix until a soft cookie dough forms.
- On a lightly floured counter, divide the dough in half and roll each piece into long logs 10? long and ¾? thick. If the dough is too sticky, add in some more flour as needed.
- Bake the two large pieces each on a cookie sheet lined with parchment paper at 350 degrees for 35 min. or until golden brown. Then allow the pan to cool for 5 min.
- After cooling, cut into ¾? diagonal slices. Return to the cut pieces to the baking sheet, cut side down. Bake 12 min. Flip and bake 12 min. more until the biscotti are golden brown and dry. Cool on a wire rack.
- Melt Belgium chocolate in a small bowl in the microwave at half power, and use an offset spatula to spread one side of the cookie, and allow to set at room temperature. Enjoy!
Nutrition
With homemade Chocolate Dipped Almond Biscotti, life really is a party!
More Cookie Recipe Inspiration
You might also like our Gingerbread House Cookies recipe here.
Also check out our Toblerone Shortbread with Browned Flour recipe here.
You might also enjoy our Cherry Snowdrops recipe here.
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