Print

Chocolate Dipped Biscotti


  • Author: Arlene Mobley
  • Prep Time: 8 mins
  • Cook Time: 60 mins
  • Total Time: 1 hour 8 minutes
  • Yield: 20 1x

Description

Homemade Chocolate Dipped Biscotti is a delicious after dinner coffee desert for the holidays or any time.


Scale

Ingredients

  • 4 3/4 cups all-purpose flour plus more for dusting
  • 1 cup granulated sugar
  • 6 tablespoons unsweetened cocoa powder
  • 1 1/2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 3/4 teaspoon salt
  • 2 teaspoon cinnamon powder
  • 3 large eggs
  • 1/2 olive oil
  • 3/4 cup double strength brewed coffee
  • 1/2 toasted sliced almonds
  • Topping
  • melting chocolate
  • 1 tablespoon solid shortening
  • chopped almonds
  • chocolate sprinkles

Instructions

  1. Whisk the dry ingredients together in a large bowl.
  2. In a separate bowl whisk the eggs, olive oil and coffee until combined.
  3. Add the liquids to the dry ingredient.
  4. Add the toasted almonds to the bowl and fold the ingredients together.
  5. Turn the dough out onto a heavily floured surface.
  6. Fold the dough together until is no longer sticky to the touch.
  7. Divide the dough into 3 separate pieces and form into wide logs.
  8. Transfer the dough to a large baking sheet that has been covered with parchment paper.
  9. Bake in a preheated 350-degree oven for 30 minutes.
  10. Cool completely on a cooling rack.
  11. Once cool cut each loaf into thin 1/4 -1/2 inch thick pieces.
  12. Bake the Biscotti on an ungreased cookie sheet for 30 minutes. Flipping at 15 minutes.
  13. Remove from oven and transfer to a cooling rack to cool.
  14. Optional-dip biscotti in melted chocolate and sprinkle with toasted almond pieces.
  15. Serve with your favorite cup of coffee.

  • Category: Coffee (Dessert)
  • Method: Baked
  • Cuisine: Italian
Recipe Card powered by