Chocolate Drizzle Biscotti

Megan

The Guardian of Family Flavors

There’s a certain magic to biscotti. That satisfying snap as you break off a piece, the nutty aroma that fills the kitchen as they bake, and the pure, unadulterated joy of dunking one into a steaming cup of coffee. For years, biscotti felt like a treat best left to Italian cafes, something I’d occasionally indulge in but never dream of making at home. They seemed… complicated, perhaps even intimidating with their double-baked crispness. Then, craving a homemade treat that wasn’t overly sweet but still satisfying, I stumbled upon a recipe for Chocolate Drizzle Almond Biscotti.

The allure was immediate: crunchy almonds, rich dark chocolate, and that signature biscotti crispness, all promising a sophisticated yet approachable cookie. Hesitantly, I embarked on my biscotti baking adventure, and let me tell you, the experience was nothing short of transformative. The process, while requiring a little patience with the double bake, was surprisingly straightforward. And the result? Absolutely addictive. The biscotti were perfectly crisp, studded with crunchy almonds, and beautifully adorned with a drizzle of decadent dark chocolate. The subtle anise flavor added a touch of unexpected warmth, making them utterly irresistible.

My family, who are always eager taste testers, were instantly hooked. Weekend mornings transformed into biscotti-baking rituals, complete with coffee-dunking competitions and happy sighs of contentment. Chocolate Drizzle Almond Biscotti have since become a beloved staple in our home, a go-to for gifting, for holiday baking, and for those moments when only a truly satisfying cookie will do. If you’re searching for a classic biscotti recipe that’s both elegant and approachable, incredibly flavorful, and guaranteed to impress with its unique texture and sophisticated taste, then look no further. This Chocolate Drizzle Almond Biscotti is about to become your new baking passion.

Ingredients: The Building Blocks of Biscotti Bliss

Creating truly exceptional Chocolate Drizzle Almond Biscotti relies on a thoughtful selection of ingredients, each contributing to the cookie’s signature texture, flavor, and beautiful appearance. Let’s break down each component, ensuring you have everything you need to bake these Italian delights to perfection.

  • For the Biscotti:
    • All-Purpose Flour (3 cups, 375g): All-purpose flour forms the structural base of the biscotti, providing the necessary gluten for a sturdy yet slightly tender crumb before the second bake. Measuring flour accurately is crucial for achieving the right texture. Use the “spoon and level” method to avoid over-measuring, which can result in dry biscotti.
    • Granulated Sugar (1 cup, 200g): Granulated sugar provides sweetness and a subtle crispness to the biscotti. It also contributes to the biscotti’s characteristic pale golden color. The amount of sugar is carefully balanced to complement the other flavors without making the biscotti overly sweet.
    • Unsalted Butter, melted and cooled (½ cup, 1 stick, 113g): Melted butter adds richness and moisture to the biscotti dough, contributing to a slightly softer crumb in the first bake and helping to bind the ingredients together. Unsalted butter allows you to control the salt level and ensures a pure butter flavor. Melt the butter completely and let it cool slightly before adding to the dough to prevent cooking the eggs.
    • Large Eggs (3): Eggs provide structure, richness, and binding power to the biscotti dough. Large eggs contribute to the biscotti’s overall texture and help to create a cohesive dough. Use fresh, large eggs for the best results.
    • Baking Powder (1 teaspoon): Baking powder is a chemical leavening agent that helps the biscotti rise slightly during the first bake, contributing to a lighter texture. Ensure your baking powder is fresh for optimal leavening.
    • Espresso Powder (1 tablespoon): Espresso powder intensifies the chocolate flavor and adds a subtle depth and richness that complements the dark chocolate drizzle beautifully. Use good quality espresso powder for the best flavor. If you don’t have espresso powder, you can substitute with strong instant coffee granules, but espresso powder is preferred for its more robust flavor.
    • Anise Extract (½ teaspoon): Anise extract provides a subtle licorice-like flavor that is a classic and traditional addition to biscotti. It adds a unique warmth and aromatic note that complements the chocolate and almonds wonderfully. Use pure anise extract for the best flavor; avoid imitation anise flavoring. If you are not a fan of anise flavor, you can omit it or substitute with ½ teaspoon of pure vanilla extract or almond extract for a different flavor profile.
    • Whole Almonds, toasted (1 cup, 120g): Whole almonds are essential for adding crunch, nutty flavor, and visual appeal to the biscotti. Use whole, blanched almonds (skins removed) or natural almonds (skins on) depending on your preference. Toasting the almonds before adding them to the dough is crucial for enhancing their flavor and ensuring they remain crisp during baking. Toasting brings out their nutty aroma and prevents them from becoming soft in the biscotti.
  • For the Dark Chocolate Drizzle:
    • Bittersweet Chocolate Chips or Chopped Bittersweet Chocolate (4 ounces, 113g): Bittersweet chocolate provides a rich, intense chocolate flavor that balances the sweetness of the biscotti and adds a decadent finish. Use good quality bittersweet chocolate chips or a chopped bittersweet chocolate bar (at least 70% cacao) for the best flavor. You can also use semi-sweet chocolate for a slightly sweeter drizzle, but bittersweet chocolate is recommended for its depth of flavor and contrast with the cookie.
    • Coconut Oil (1 teaspoon, optional): A teaspoon of coconut oil added to the chocolate helps to create a smoother, shinier drizzle that is easier to work with and prevents the chocolate from becoming too brittle when it hardens. This is optional but recommended for a more professional-looking drizzle.

Ingredient Notes for Biscotti Brilliance:

  • Almond Toasting is Key: Toasting the almonds is crucial for maximizing their flavor and ensuring they stay crisp during baking. Don’t skip this step!
  • Espresso Powder Enhancement: Espresso powder is not just for coffee! It truly enhances the chocolate flavor in baked goods. Even if you don’t taste a distinct coffee flavor, it significantly deepens the chocolate notes.
  • Anise Extract – A Little Goes a Long Way: Anise extract is potent. Use the recommended amount to add a subtle hint of anise without overpowering the other flavors.
  • Chocolate Quality Matters: Use good quality bittersweet chocolate for the drizzle. The flavor of the chocolate drizzle will be prominent, so using high-quality chocolate will make a noticeable difference.
  • Room Temperature Ingredients: While not strictly necessary for all ingredients, allowing the eggs to come to room temperature can help them incorporate more smoothly into the batter.

Instructions: Baking Your Crispy Chocolate Drizzle Almond Biscotti Step-by-Step

Creating Chocolate Drizzle Almond Biscotti requires a unique double-baking process, but the steps are straightforward and the result is incredibly rewarding. Follow these detailed instructions to bake your own batch of these Italian delights.

Step 1: Toast the Almonds

  1. Preheat your oven to 350°F (175°C).
  2. Spread Almonds on Baking Sheet: Spread the whole almonds in a single layer on a baking sheet.
  3. Toast Almonds: Toast in the preheated oven for 8-10 minutes, or until fragrant and lightly golden brown. Keep a close eye on them to prevent burning.
  4. Cool Almonds: Remove from the oven and let the toasted almonds cool completely. Set aside.

Step 2: Make the Biscotti Dough

  1. Preheat Oven (for first bake): Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
  2. Whisk Dry Ingredients: In a large bowl, whisk together the all-purpose flour, granulated sugar, and baking powder.
  3. Combine Wet Ingredients: In a separate bowl, whisk together the melted and cooled butter, eggs, espresso powder, and anise extract (or vanilla/almond extract if substituting).
  4. Add Wet to Dry: Pour the wet ingredients into the dry ingredients. Mix with a spatula or wooden spoon until just combined and a shaggy dough forms. Be careful not to overmix.
  5. Fold in Toasted Almonds: Gently fold in the toasted almonds into the dough, distributing them evenly throughout.

Step 3: Shape and First Bake

  1. Divide Dough: Divide the biscotti dough in half.
  2. Shape into Logs: On a lightly floured surface, shape each half of the dough into a log about 12 inches long and 2 inches wide. Gently flatten the logs slightly to about ¾ inch thick.
  3. Transfer to Baking Sheet: Carefully transfer the dough logs to the prepared baking sheet, leaving some space between them.
  4. First Bake: Bake in the preheated oven for 25-30 minutes, or until the logs are lightly golden brown and set but still slightly soft in the center. They will firm up more during the second bake.

Step 4: First Cooling and Slicing

  1. First Cooling: Remove the baking sheet from the oven and let the logs cool on the baking sheet for about 10-15 minutes. This allows them to firm up slightly and makes them easier to slice.
  2. Reduce Oven Temperature (for second bake): Reduce the oven temperature to 300°F (150°C).
  3. Slice into Biscotti: Using a serrated knife, carefully slice each log crosswise into ½ to ¾ inch thick biscotti slices. Make clean, even slices.
  4. Arrange Biscotti for Second Bake: Arrange the biscotti slices cut-side up in a single layer on the same baking sheet (you can reuse the parchment paper).

Step 5: Second Bake for Crispness

  1. Second Bake: Bake in the preheated oven at 300°F (150°C) for 15-20 minutes per side, flipping the biscotti slices halfway through. Bake until the biscotti are golden brown, dry, and very crisp. The second bake is crucial for achieving the signature biscotti crispness.
  2. Cool Completely: Remove the baking sheet from the oven and let the biscotti cool completely on a wire rack. They will crisp up further as they cool. Ensure they are completely cooled before drizzling with chocolate.

Step 6: Make the Chocolate Drizzle

  1. Melt Chocolate Chips: In a microwave-safe bowl, combine the bittersweet chocolate chips (or chopped chocolate) and optional teaspoon of coconut oil (for smoother drizzle).
  2. Melt and Stir: Melt the chocolate chips in the microwave in 30-second intervals, stirring in between, until smooth and completely melted. Be careful not to overheat the chocolate, as it can seize or burn. If using the stovetop, melt the chocolate in a heatproof bowl set over a saucepan of simmering water (double boiler), stirring constantly until melted and smooth.

Step 7: Drizzle with Chocolate and Let Set

  1. Drizzle Biscotti: Once the biscotti are completely cooled, drizzle the melted chocolate over the biscotti slices in a decorative pattern. You can use a spoon, a fork, or a piping bag to drizzle the chocolate.
  2. Let Chocolate Set: Let the chocolate drizzle set completely and harden at room temperature, or you can speed up the setting process by placing the biscotti in the refrigerator for a shorter time.

Step 8: Serve and Enjoy!

  1. Serve Crisp: Serve the Chocolate Drizzle Almond Biscotti crisp and enjoy them dipped in coffee, tea, dessert wine, or on their own!

Nutrition Facts: A Crunchy Treat in Moderation

Chocolate Drizzle Almond Biscotti, while a delightful and satisfying treat, should be enjoyed in moderation as part of a balanced diet. Biscotti are relatively lower in fat compared to some other cookies due to their double-baked nature, but they do contain sugar and carbohydrates. Here are approximate nutrition facts per serving, based on a recipe making approximately 24 biscotti and considering an average biscotti size. Please note that these are estimates and can vary slightly depending on biscotti size, ingredient brands, chocolate drizzle amount, and specific variations in the recipe.

Serving Size: Approximately 2 biscotti

Approximate Calories per Serving (2 biscotti): 200-250 calories

Approximate Nutritional Breakdown (per serving):

  • Fat: 8-10g
    • Saturated Fat: 4-5g (primarily from butter and chocolate)
    • Monounsaturated Fat: 3-4g (from almonds)
    • Polyunsaturated Fat: 1-2g (from almonds)
  • Cholesterol: 30-40mg (from eggs)
  • Sodium: 50-70mg (naturally occurring in ingredients, may be slightly higher if using salted butter or added salt)
  • Carbohydrates: 30-35g
    • Sugar: 15-20g (from added sugar and chocolate)
    • Fiber: 1-2g (from almonds and flour)
  • Protein: 4-5g (from almonds and eggs)

Important Considerations:

  • Calorie Density: Chocolate Drizzle Almond Biscotti are moderately calorie-dense, especially considering they are often enjoyed in pairs or more. Be mindful of portion sizes, especially if you are watching your calorie intake.
  • Sugar Content: The sugar content is moderate, coming from added sugar in the biscotti dough and sugar in the chocolate drizzle. If you are concerned about sugar intake, you can use a sugar-free sweetener in the biscotti dough (though this may affect texture) and use extra dark chocolate for the drizzle.
  • Fat Content: The fat content comes from butter, eggs, and almonds. While almonds provide healthy fats, saturated fat from butter and chocolate should be consumed in moderation.
  • Nutrient Content: Biscotti provide some nutrients from almonds, including healthy fats, fiber, and vitamin E. Eggs contribute protein. However, they are primarily a treat for enjoyment rather than a significant source of micronutrients in large quantities.
  • Portion Control: Be mindful of serving sizes to manage calorie, fat, and sugar intake. 1-2 biscotti can be a satisfying serving size, especially when enjoyed with coffee or tea.

Preparation Time: A Two-Bake Journey to Crispness

Making Chocolate Drizzle Almond Biscotti involves a two-bake process, which extends the overall preparation time, but the active time is still manageable, and the unique texture is well worth the effort.

Active Preparation Time: 30-40 minutes (Dough Prep, Shaping, Drizzling)

  • This includes toasting almonds, making the biscotti dough, shaping the logs, slicing biscotti, and melting and drizzling chocolate.

Baking Time: 45-50 minutes (First and Second Bake Combined)

  • First bake for logs and second bake for biscotti slices.

Cooling Time: 1-2 hours (or longer for complete cooling)

  • Cooling after both bakes is crucial for biscotti to crisp up and for chocolate drizzle to set. Allow ample cooling time for the best results.

Total Time (excluding complete cooling): Approximately 1 hour 15 minutes – 1 hour 45 minutes

Total Time (including complete cooling): Approximately 2 hours 15 minutes – 3 hours (depending on cooling method and desired serving time).

Tips for Time Management:

  • Toast Almonds Ahead: Toast almonds ahead of time and store them in an airtight container. This saves time on baking day.
  • Make Dough Ahead: The biscotti dough can be made a day in advance and stored wrapped tightly in plastic wrap in the refrigerator. This allows you to break down the preparation into stages.
  • Bake Logs and Slice While Oven is Hot: Capitalize on the oven being preheated by baking the logs immediately after making the dough, and then proceed to the second bake after slicing while the oven is still warm.
  • Cooling Time is Passive: While cooling time is lengthy, it is passive time, allowing you to do other tasks while the biscotti cool and crisp up.

How to Serve: Presenting Your Elegant Chocolate Drizzle Biscotti

Chocolate Drizzle Almond Biscotti, with their elegant appearance and sophisticated flavor, deserve to be presented beautifully. Here are some delightful ways to serve and showcase your homemade biscotti:

Serving Suggestions:

  • Classic Coffee Dunking:
    • Arrange biscotti in a biscotti jar, on a platter, or in a basket.
    • Serve alongside a pot of freshly brewed coffee, espresso, cappuccino, or latte.
    • Encourage guests to dunk their biscotti in their coffee for the authentic Italian experience.
  • Tea Time Treat:
    • Serve biscotti as a delightful accompaniment to afternoon tea (black tea, green tea, herbal tea).
    • Their crisp texture and subtle sweetness pair perfectly with tea.
  • Dessert Wine Pairing:
    • Offer biscotti alongside a glass of dessert wine, such as Vin Santo (Italian dessert wine), Moscato, or Port wine.
    • The biscotti are traditionally dipped in dessert wine in Italy.
  • Elegant Dessert Platter:
    • Include Chocolate Drizzle Almond Biscotti as part of a dessert platter with other Italian treats like cantucci cookies, amaretti cookies, or panforte.
    • Their sophisticated appearance and unique texture add variety and elegance to the platter.
  • Gift Giving:
    • Package biscotti in cellophane bags, decorative boxes, or biscotti tins for a thoughtful and homemade gift.
    • They are perfect for hostess gifts, holiday gifts, or thank-you gifts.
  • Simple Dessert After Dinner:
    • Offer a few biscotti as a light and elegant dessert after dinner.
    • Their crisp texture and not-overly-sweet flavor are satisfying without being heavy.

Serving Temperature:

  • Chocolate Drizzle Almond Biscotti are best served at room temperature.
  • They are designed to be crisp and dry, so serving them at room temperature showcases their intended texture.

Additional Tips for Chocolate Drizzle Almond Biscotti Perfection

Elevate your Chocolate Drizzle Almond Biscotti from delicious to truly exceptional with these helpful tips and tricks:

  1. Toast Almonds Properly: Toasting almonds is crucial for maximizing their flavor and ensuring they stay crisp in the biscotti. Don’t under-toast them; aim for fragrant and lightly golden brown.
  2. Don’t Overmix Dough: Overmixing biscotti dough develops gluten, leading to tougher biscotti. Mix just until the ingredients are combined and a shaggy dough forms.
  3. Slice Biscotti While Logs Are Still Slightly Warm: Slicing the biscotti logs while they are still slightly warm (but not hot) makes them easier to slice cleanly without crumbling.
  4. Space Biscotti Slices for Second Bake: Arrange the biscotti slices in a single layer on the baking sheet for the second bake, leaving some space between them. This allows for even crisping on all sides.
  5. Cool Biscotti Completely Before Drizzling: Ensure the biscotti are completely cooled before drizzling with chocolate. Warm biscotti can cause the chocolate to melt and become messy.

FAQ: Your Chocolate Drizzle Almond Biscotti Questions Answered

Q1: Can I make Chocolate Drizzle Almond Biscotti ahead of time?

A: Yes, absolutely! Chocolate Drizzle Almond Biscotti are excellent make-ahead cookies. In fact, they are designed to be crisp and are often even better after a day or two, as the flavors meld together and they reach their optimal crispness. You can bake biscotti up to a week in advance and store them in an airtight container at room temperature. Drizzle with chocolate just before serving or store drizzled biscotti in an airtight container.

Q2: Can I freeze Biscotti?

A: Yes, you can freeze baked Biscotti (without the chocolate drizzle). Let them cool completely, then wrap them tightly in plastic wrap and then in a freezer bag or airtight container. Freeze for up to 2-3 months. Thaw frozen biscotti at room temperature before drizzling with chocolate and serving. They may become slightly more delicate after freezing and thawing, but they will still be delicious. It is generally best to freeze them undrizzled and add the chocolate drizzle after thawing for the best presentation.

Q3: Can I use different nuts instead of almonds?

A: Yes, you can substitute other nuts for almonds in biscotti. Hazelnuts, pistachios, walnuts, or pecans would all be delicious alternatives. Toast the substituted nuts before adding them to the dough, just as you would with almonds. Keep in mind that the flavor profile will change depending on the nut you use.

Q4: My biscotti are not crispy – what did I do wrong?

A: Biscotti that are not crispy are usually a result of underbaking during the second bake or not cooling them completely.
Underbaking Second Bake: The second bake is crucial for achieving biscotti crispness. Ensure you bake the biscotti slices for the recommended time (15-20 minutes per side) or until they are golden brown, dry, and very crisp.
Not Cooling Completely: Biscotti crisp up as they cool. Let them cool completely on a wire rack after the second bake. They will become significantly crisper as they cool. If they are still not crispy enough after cooling, you can return them to a low oven (250°F/120°C) for another 10-15 minutes to dry out further.

Q5: Can I make these biscotti without espresso powder or anise extract?

A: Yes, you can omit both espresso powder and anise extract if you prefer a simpler biscotti flavor profile. If omitting espresso powder, the chocolate flavor will be less intense. If omitting anise extract, you can substitute with ½ teaspoon of pure vanilla extract or almond extract to add a different subtle flavor note. However, espresso powder and anise extract contribute to the unique and characteristic flavor of these Chocolate Drizzle Almond Biscotti.

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Chocolate Drizzle Biscotti


  • Author: Megan

Ingredients

Creating truly exceptional Chocolate Drizzle Almond Biscotti relies on a thoughtful selection of ingredients, each contributing to the cookie’s signature texture, flavor, and beautiful appearance. Let’s break down each component, ensuring you have everything you need to bake these Italian delights to perfection.

  • For the Biscotti:
    • All-Purpose Flour (3 cups, 375g): All-purpose flour forms the structural base of the biscotti, providing the necessary gluten for a sturdy yet slightly tender crumb before the second bake. Measuring flour accurately is crucial for achieving the right texture. Use the “spoon and level” method to avoid over-measuring, which can result in dry biscotti.
    • Granulated Sugar (1 cup, 200g): Granulated sugar provides sweetness and a subtle crispness to the biscotti. It also contributes to the biscotti’s characteristic pale golden color. The amount of sugar is carefully balanced to complement the other flavors without making the biscotti overly sweet.
    • Unsalted Butter, melted and cooled (½ cup, 1 stick, 113g): Melted butter adds richness and moisture to the biscotti dough, contributing to a slightly softer crumb in the first bake and helping to bind the ingredients together. Unsalted butter allows you to control the salt level and ensures a pure butter flavor. Melt the butter completely and let it cool slightly before adding to the dough to prevent cooking the eggs.
    • Large Eggs (3): Eggs provide structure, richness, and binding power to the biscotti dough. Large eggs contribute to the biscotti’s overall texture and help to create a cohesive dough. Use fresh, large eggs for the best results.
    • Baking Powder (1 teaspoon): Baking powder is a chemical leavening agent that helps the biscotti rise slightly during the first bake, contributing to a lighter texture. Ensure your baking powder is fresh for optimal leavening.
    • Espresso Powder (1 tablespoon): Espresso powder intensifies the chocolate flavor and adds a subtle depth and richness that complements the dark chocolate drizzle beautifully. Use good quality espresso powder for the best flavor. If you don’t have espresso powder, you can substitute with strong instant coffee granules, but espresso powder is preferred for its more robust flavor.
    • Anise Extract (½ teaspoon): Anise extract provides a subtle licorice-like flavor that is a classic and traditional addition to biscotti. It adds a unique warmth and aromatic note that complements the chocolate and almonds wonderfully. Use pure anise extract for the best flavor; avoid imitation anise flavoring. If you are not a fan of anise flavor, you can omit it or substitute with ½ teaspoon of pure vanilla extract or almond extract for a different flavor profile.
    • Whole Almonds, toasted (1 cup, 120g): Whole almonds are essential for adding crunch, nutty flavor, and visual appeal to the biscotti. Use whole, blanched almonds (skins removed) or natural almonds (skins on) depending on your preference. Toasting the almonds before adding them to the dough is crucial for enhancing their flavor and ensuring they remain crisp during baking. Toasting brings out their nutty aroma and prevents them from becoming soft in the biscotti.
  • For the Dark Chocolate Drizzle:
    • Bittersweet Chocolate Chips or Chopped Bittersweet Chocolate (4 ounces, 113g): Bittersweet chocolate provides a rich, intense chocolate flavor that balances the sweetness of the biscotti and adds a decadent finish. Use good quality bittersweet chocolate chips or a chopped bittersweet chocolate bar (at least 70% cacao) for the best flavor. You can also use semi-sweet chocolate for a slightly sweeter drizzle, but bittersweet chocolate is recommended for its depth of flavor and contrast with the cookie.
    • Coconut Oil (1 teaspoon, optional): A teaspoon of coconut oil added to the chocolate helps to create a smoother, shinier drizzle that is easier to work with and prevents the chocolate from becoming too brittle when it hardens. This is optional but recommended for a more professional-looking drizzle.

Ingredient Notes for Biscotti Brilliance:

  • Almond Toasting is Key: Toasting the almonds is crucial for maximizing their flavor and ensuring they stay crisp during baking. Don’t skip this step!
  • Espresso Powder Enhancement: Espresso powder is not just for coffee! It truly enhances the chocolate flavor in baked goods. Even if you don’t taste a distinct coffee flavor, it significantly deepens the chocolate notes.
  • Anise Extract – A Little Goes a Long Way: Anise extract is potent. Use the recommended amount to add a subtle hint of anise without overpowering the other flavors.
  • Chocolate Quality Matters: Use good quality bittersweet chocolate for the drizzle. The flavor of the chocolate drizzle will be prominent, so using high-quality chocolate will make a noticeable difference.
  • Room Temperature Ingredients: While not strictly necessary for all ingredients, allowing the eggs to come to room temperature can help them incorporate more smoothly into the batter.

Instructions

Creating Chocolate Drizzle Almond Biscotti requires a unique double-baking process, but the steps are straightforward and the result is incredibly rewarding. Follow these detailed instructions to bake your own batch of these Italian delights.

Step 1: Toast the Almonds

  1. Preheat your oven to 350°F (175°C).
  2. Spread Almonds on Baking Sheet: Spread the whole almonds in a single layer on a baking sheet.
  3. Toast Almonds: Toast in the preheated oven for 8-10 minutes, or until fragrant and lightly golden brown. Keep a close eye on them to prevent burning.
  4. Cool Almonds: Remove from the oven and let the toasted almonds cool completely. Set aside.

Step 2: Make the Biscotti Dough

  1. Preheat Oven (for first bake): Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
  2. Whisk Dry Ingredients: In a large bowl, whisk together the all-purpose flour, granulated sugar, and baking powder.
  3. Combine Wet Ingredients: In a separate bowl, whisk together the melted and cooled butter, eggs, espresso powder, and anise extract (or vanilla/almond extract if substituting).
  4. Add Wet to Dry: Pour the wet ingredients into the dry ingredients. Mix with a spatula or wooden spoon until just combined and a shaggy dough forms. Be careful not to overmix.
  5. Fold in Toasted Almonds: Gently fold in the toasted almonds into the dough, distributing them evenly throughout.

Step 3: Shape and First Bake

  1. Divide Dough: Divide the biscotti dough in half.
  2. Shape into Logs: On a lightly floured surface, shape each half of the dough into a log about 12 inches long and 2 inches wide. Gently flatten the logs slightly to about ¾ inch thick.
  3. Transfer to Baking Sheet: Carefully transfer the dough logs to the prepared baking sheet, leaving some space between them.
  4. First Bake: Bake in the preheated oven for 25-30 minutes, or until the logs are lightly golden brown and set but still slightly soft in the center. They will firm up more during the second bake.

Step 4: First Cooling and Slicing

  1. First Cooling: Remove the baking sheet from the oven and let the logs cool on the baking sheet for about 10-15 minutes. This allows them to firm up slightly and makes them easier to slice.
  2. Reduce Oven Temperature (for second bake): Reduce the oven temperature to 300°F (150°C).
  3. Slice into Biscotti: Using a serrated knife, carefully slice each log crosswise into ½ to ¾ inch thick biscotti slices. Make clean, even slices.
  4. Arrange Biscotti for Second Bake: Arrange the biscotti slices cut-side up in a single layer on the same baking sheet (you can reuse the parchment paper).

Step 5: Second Bake for Crispness

  1. Second Bake: Bake in the preheated oven at 300°F (150°C) for 15-20 minutes per side, flipping the biscotti slices halfway through. Bake until the biscotti are golden brown, dry, and very crisp. The second bake is crucial for achieving the signature biscotti crispness.
  2. Cool Completely: Remove the baking sheet from the oven and let the biscotti cool completely on a wire rack. They will crisp up further as they cool. Ensure they are completely cooled before drizzling with chocolate.

Step 6: Make the Chocolate Drizzle

  1. Melt Chocolate Chips: In a microwave-safe bowl, combine the bittersweet chocolate chips (or chopped chocolate) and optional teaspoon of coconut oil (for smoother drizzle).
  2. Melt and Stir: Melt the chocolate chips in the microwave in 30-second intervals, stirring in between, until smooth and completely melted. Be careful not to overheat the chocolate, as it can seize or burn. If using the stovetop, melt the chocolate in a heatproof bowl set over a saucepan of simmering water (double boiler), stirring constantly until melted and smooth.

Step 7: Drizzle with Chocolate and Let Set

  1. Drizzle Biscotti: Once the biscotti are completely cooled, drizzle the melted chocolate over the biscotti slices in a decorative pattern. You can use a spoon, a fork, or a piping bag to drizzle the chocolate.
  2. Let Chocolate Set: Let the chocolate drizzle set completely and harden at room temperature, or you can speed up the setting process by placing the biscotti in the refrigerator for a shorter time.

Step 8: Serve and Enjoy!

  1. Serve Crisp: Serve the Chocolate Drizzle Almond Biscotti crisp and enjoy them dipped in coffee, tea, dessert wine, or on their own!

Nutrition

  • Serving Size: One Normal Portion
  • Calories: 250
  • Sugar: 20g
  • Sodium: 70mg
  • Fat: 10g
  • Saturated Fat: 5g
  • Carbohydrates: 35g
  • Cholesterol: 40mg