Chocolate Dipped Biscotti-Coffee Dessert Recipe
Disclosure: This Chocolate Dipped Biscotti recipe has been sponsored by Single Edition Media on behalf of KitchenAid. All opinions are my own.
Chocolate Dipped Biscotti is one of those coffee dessert recipes that is perfect served during the holidays. It's lightly sweetened flavor and crunchy texture is perfect dipped into a cup of steaming hot coffee.
Chocolate Dipped Biscotti sprinkled with crunchy almond slices.
If you are going to enjoy a decadent dessert like Chocolate Dipped Biscotti you should serve it along side a good cup of coffee. I love coffee and enjoy it a number of times through out the day both hot and iced.
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It also has a built-in scale and timer allowing you to brew and measure the correct amount of coffee grounds to water ratio for a perfect french press brewed cup of coffee every single time.
Enjoy your next cup of craft coffee and this homemade Chocolate Dipped Biscotti recipe with a perfectly brewed cup of coffee. Check out the full line of KitchenAid coffee brewers here.
Making biscotti doesn't need to be intimidating. You probably have all the ingredients in your pantry to make this Biscotti recipe.
Homemade Biscotti is very easy to make. It's a lot like most baked goods except you bake the biscotti a second time to get that extra crunchy texture that is perfect to dip into a cup of coffee.
If you want to skip the extra step of dipping the homemade biscotti into melted chocolate you can do that. The undipped biscotti is still delicous dipped into a cup of freshly brewed coffee.
The melted chocolate and chopped nuts make homemade biscotti a little extra special and is perfect for a homemade holiday gift any time of the year.
How to make Chocolate Dipped Biscotti
Ingredients
- 4 ¾ cups all-purpose flour plus more for dusting
- 1 cup granulated sugar
- 6 tablespoons unsweetened cocoa powder
- 1 ½ teaspoons baking powder
- 1 teaspoon baking soda
- ¾ teaspoon salt
- 2 teaspoon cinnamon powder
- 3 large eggs
- ½ olive oil
- ¾ cup double strength brewed coffee
- ½ toasted sliced almonds
Topping
- melting chocolate
- 1 tablespoon solid shortening
- chopped almonds
- chocolate sprinkles
Directions
- Whisk the dry ingredients together in a large bowl.
- In a separate bowl whisk the eggs, olive oil and coffee until combined.
- Add the liquids to the dry ingredient.
- Add the toasted almonds to the bowl and fold the ingredients together.
- Turn the dough out onto a heavily floured surface.
- Fold the dough together until is no longer sticky to the touch.
- Divide the dough into 3 separate pieces and form into wide logs.
- Transfer the dough to a large baking sheet that has been covered with parchment paper.
- Bake in a preheated 350-degree oven for 30 minutes.
- Cool completely on a cooling rack.
- Once cool cut each loaf into thin ¼ -½ inch thick pieces.
- Bake the Biscotti on an ungreased cookie sheet for 30 minutes. Flipping at 15 minutes.
- Remove from oven and transfer to a cooling rack to cool.
- Optional-dip biscotti in melted chocolate and sprinkle with toasted almond pieces and or chocolate sprinkles.
- Serve with your favorite cup of coffee.
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Chocolate Dipped Biscotti
Ingredients
- 4 ¾ cups all-purpose flour plus more for dusting
- 1 cup granulated sugar
- 6 tablespoons unsweetened cocoa powder
- 1 ½ teaspoons baking powder
- 1 teaspoon baking soda
- ¾ teaspoon salt
- 2 teaspoon cinnamon powder
- 3 large eggs
- ½ olive oil
- ¾ cup double strength brewed coffee
- ½ cup toasted sliced almonds
Topping
- melting chocolate
- 1 tablespoon solid shortening
- chopped almonds
- chocolate sprinkles
Instructions
- Whisk the dry ingredients together in a large bowl.
- In a separate bowl whisk the eggs, olive oil and coffee until combined.
- Add the liquids to the dry ingredient.
- Add the toasted almonds to the bowl and fold the ingredients together.
- Turn the dough out onto a heavily floured surface. Fold the dough together until is no longer sticky to the touch.
- Divide the dough into 3 separate pieces and form into wide logs.
- Transfer the dough to a large baking sheet that has been covered with parchment paper.
- Bake in a preheated 350-degree oven for 30 minutes.
- Cool completely on a cooling rack.
- Once cool cut each loaf into thin ¼ -½ inch thick pieces.
- Bake the Biscotti on an ungreased cookie sheet for 30 minutes. Flipping at 15 minutes.
- Remove from oven and transfer to a cooling rack to cool.
- Optional: dip biscotti in melted chocolate and sprinkle with toasted almond pieces.
- Serve with your favorite cup of coffee.
Notes
- Nutrition calculated without chocolate dip
Nutrition
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