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Chocolate Dipped Almond Biscotti

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  • Author: Cindy Gibbs @ My Country Table
  • Prep Time: 30 Minutes
  • Cook Time: 40 Minutes
  • Total Time: 1 hour 10 minutes
  • Yield: 30 1x
  • Category: Cookies


This Chocolate Dipped Almond Biscotti is simply loaded with freshly toasted almonds and the biscotti gets dipped in dark bittersweet chocolate and rolled in crushed almonds.  This crunchy biscotti is a great pairing for coffee! 


Units Scale


  • 2 cups whole almonds, divided
  • 1 3/4 cups all-purpose flour
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon cinnamon
  • 2 large eggs, beaten
  • 1 cup granulated sugar
  • 1 teaspoon pure vanilla extract
  • 1/2 teaspoon pure almond extract
  • 1 bar Ghirardelli Bittersweet Chocolate, 4 ounces, 70% cacao (or any good quality chocolate)

Egg Wash, optional

1 large egg beaten  plus 1 tablespoon milk



Preheat oven to 300 degrees

  1. Spread the almonds out evenly on an ungreased/unlined cookie sheet and toast in the 300-degree oven for about 15 minutes, turning them with a metal spatula halfway through.  Don’t walk away for long.  It doesn’t take long to toast nuts, and they burn quickly.  Almonds are also a rather expensive nut to burn and have to throw away.
  2. Once the almonds have cooled, chop 1 3/4 cups of the almonds into coarse pieces.  Chop the remaining 1/4 cup into small pieces and set aside for garnishing after you dip the biscotti in chocolate.  Feel free to pulse them in a food processor to chop or chop by hand as I did.  I’m too lazy to drag out my food processor.

Increase oven temperature to 325 degrees.

  1. Line a large cookie sheet with parchment paper and set aside.
  2. In a medium bowl, whisk together the flour, baking powder, salt, and cinnamon and set aside.
  3. Add the eggs and sugar to the bowl of a stand mixer, or use a hand mixer.  Mix on high speed until the mixture is light in color, about 1 minute.  Add the extracts, 1 1/2 cups of coarsely chopped nuts, and dry ingredients.  Mix just long enough to incorporate the dry ingredients.  Do not overmix.
  4. Divide the dough into two pieces and lay on a floured surface.  Shape each piece into a log, Using your hands, pat each log into a long flat slab the length of the cookie pan, leaving at least two inches of space between them.  Brush each loave with the egg wash, if using.
  5. Bake for 20 to 25 minutes, until the loaves are golden.  Transfer them to a wire rack to cool completely.

Meantime, reduce oven temperature to 200 degrees

  1. Using a serrated knife, slice the biscotti into 1/2 inch pieces.  Arrange them on the cookie sheet on their sides and bake for an additional 20 minutes, turning them to the other side, halfway through. This second baking is to crisp them up.
  2. Line cookie sheet with a fresh piece of parchment paper.  Break the chocolate into pieces and add it to a small narrow microwavable bowl, (for ease of dipping) or cup.  Microwave for 30 seconds, stir the chocolate and microwave for an additional 30 seconds.  Stir the chocolate until melted and smooth.
  3. Dump the 1/4 cup nuts onto a piece of parchment or wax paper.  Take each biscotti piece and dip one end in the chocolate, then roll the end in the nuts.  Place the biscotti on the parchment lined cookie sheet and leave until the chocolate has set.  This could take a few minutes.  You can place the cookie sheet in the refrigerator to speed things up if you like.
  4. Place biscotti in an airtight container.  Biscotti will stay fresh for up to two weeks.


  • Biscotti can be frozen for up to 3 months.  You can freeze biscotti dipped or not dipped in chocolate.  However, some chocolate will develop white streaks in it when frozen.  I have not experienced this with the Ghirardelli chocolate.  The white streaks will not affect the taste of the chocolate.
  • The egg wash is optional.  You can skip this step if you like.  It just gives the biscotti a little bit of golden sheen.