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Decadent Chocolate Dipped Biscotti Recipe

Listen, I’m a huge fan of biscotti. The buttery flavor enhanced by aromatic almonds ticks all the boxes for me but, believe it or not, it hasn’t always been that way. By itself, there’s nothing especially exciting about this Italian and coffee-pairing favorite – or, is there?

Well, besides smelling pretty darn delicious thanks to its sweet and nutty aroma, biscotti can be pretty bland and dry when eaten by itself.

Luckily, this traditional cookie doesn’t have to be doomed to the back of your kitchen shelf, though, because the biscuity-base of biscotti can be elevated with a yummy and indulgent chocolate twist.

Chocolate Dipped Biscotti Recipe

Source: https://www.shutterstock.com/image-photo/cantuccini-biscuits-italian-biscotti-cookie-on-1348202753

Below, I’m going to be talking you through the chocolate-dipped biscotti recipe that turned me into a biscotti fanatic.

The melting texture of the chocolate, crunchy almonds and buttery biscotti combination is sure to be a hit in your home and is the perfect partner for your morning cup of coffee. Just keep reading for the recipe!

What is Biscotti?

In a nutshell (get it?) biscotti is a type of cookie that is composed exclusively of pine nuts and almonds. It is characterized by the way it is twice-cooked so that the cookie becomes very dry and is able to be stored for longer periods of time than freshly baked cookies.

Due to the hardiness of biscotti, it meant that it was a very popular food during WW1 and WW2, and was even a popular food choice of those heading out on long journeys, such as Roman legions.

Seeing as biscotti is super dry, it means that it is most commonly used alongside a drink so that they can be dunked and softened up. Traditionally in Italy, biscotti cookies are served as a dessert with a Tuscan wine known as vin santo.

However, outside of Italy, biscotti cookies are very popular alongside cappuccinos and lattes and are often glazed with dark, white, and milk chocolate.

How To Make Chocolate Dipped Biscotti:

This moreish biscotti recipe can be enjoyed as a weeknight treat or even wrapped up in a gift box and given to a loved one or friend.

My recipe features a delicious, chocolatey twist that helps to elevate the creaminess of the almonds and the buttery flavor of the biscotti cookies. Let’s take a look at the recipe:

What You’ll Need:

  • 300g flour
  • 50g brown sugar
  • 100g caster sugar
  • 1 ½ tablespoon of baking powder
  • 80g of vegetable oil
  • 1 egg
  • Vanilla extract
  • 250g of your chocolate of choice
  • Almond sprinkles (optional)

Chocolate Dipped Biscotti – Directions:

  1. First things first, heat your oven to 180C (medium heat) and grab a baking tray while the oven is warming up. Line your baking tray with a sheet of parchment, and then set it aside on your kitchen counter ready for later.
  2. Grab a large bowl, and pour your flour, baking powder, and sugars into the bowl. Give it a good stir together so it’s all mixed together, and then finish off with a pinch of salt to help elevate the flavor of the twice-baked biscotti.
  3. After you have done this, set the large bowl to one side for later, and grab a small bowl. Crack your egg into the bowl, followed by your vegetable oil and two tablespoons of vanilla extract. Mix it all together. When you’re ready, retrieve your large bowl and set it in front of you. Then, pour the contents of the small bowl into it, making sure that you’re gently whisking while doing so, in order to make sure that all the ingredients are able to combine together.
  4. Keep mixing until you achieve a dry dough, and then go ahead and pour in 100g of your chosen chocolate (I like to use milk chocolate chips). With clean hands, knead your dough until it is totally smooth. If you find that your dough is extremely dry, add one tablespoon of water to help soften the dough.
  5. Once you have kneaded your dough, cut the dough in half and shape each piece into a log shape. After you have two pieces of dough that have been shaped into logs, you can then transfer your dough over to the baking tray that has been warming up. Bake each log for around 30 minutes (although, I recommend checking on it in 10-minute increments to make sure that it doesn’t overcook) and then leave each log to cool down on the tray for around 15 minutes.
  6. After you have given your biscotti logs enough time to cool down, reduce your oven’s temperature to a lower heat of around 160C. Then, slice the logs into little slices that are around 2cm in length. After doing this, you should find that you have around 16 little slices of biscotti.
  7. Pop all of your slices of biscotti pieces back onto the baking tray, and proceed to bake them once again for a maximum of 20 minutes. Halfway through, make sure that you turn the biscotti over, in order to ensure that they are twice-baked evenly throughout.
  8. Once you have finished baking your biscotti for a second time, remove them from the oven and immediately place them on a wire cooling rack. While your biscotti is cooling down, melt the remaining chocolate in the microwave for around 20 seconds until you have a smooth texture. While melting your chocolate, make sure that you do not leave it to melt inside the microwave for too long, otherwise, it will burn and harden.
  9. When you have finished melting your chocolate and it’s the right consistency, take your cooled biscotti slices and proceed to dip each biscotti biscuit into the chocolate. The way that you dip your biscotti cookies is entirely up to you, although the most common way of doing it is to dip one end of each biscuit into the melted chocolate so that you have a “half and half” of chocolate biscotti and normal biscotti.
  10. Plate up, serve, and enjoy with your favorite coffee!

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