Crunchy Dark Chocolate Almond Biscotti Recipe

These slightly sweet crunchy Almond Biscotti dipped in melted Dark Chocolate are the perfect sweet treat with a cup of coffee.

Happy Monday! And Cyber Monday at that! I’ve actually never participated in Cyber Monday before, but the idea of shopping with a 19 month old does not sound very appealing. So I say HECK YES to you Cyber Monday. I will shop in my pajamas instead of

Instead of fighting lines and crazy people trying to buy the next best lego set. No thank you! I will be sitting in the comfort of my own home, sipping a fresh made latte from my awesome Nespresso machine and dunking these amazing Dark Chocolate Almond Biscotti.

I actually made these bad boys two weeks ago. Mike absolutely loved them and made me make them again over thanksgiving weekend while we were in Arizona visiting his sister. They were a hit there too, and gone in one night!

Biscotti are not overtly sweet and have a nice crunch, but when you dunk them in coffee they just soak up all the coffee flavor and become moist. Then add in the dark chocolate factor from these Dark Chocolate Almond Biscotti, huh… it literally melts in your mouth as your eating it. De-lish!

To get started, Preheat oven to 350º.  Toast 1 cup of sliced almonds in a medium size pan at medium high heat for 5-7 minutes or until golden, stir almonds as needed. Remove almonds from heat and let cool. Set aside.

In a stand mixer {using the whisk attachment}, beat 2/3 cup of sugar and 2 eggs until thick (about 5 minutes). Next, beat in 1 teaspoon of almond extract and 1/2 teaspoon of vanilla extract. In a separate bowl, sift 1 3/4 cup of flour, 1 teaspoon of baking powder and 1/4 teaspoon of salt.  Add the dry ingredients to the egg mixture and mix until combined. Fold in the sliced almonds.

Place dough on a baking sheet sprayed with PAM. Form dough into a log, about 12 inches (30 cm) long and 3 1/2 inches (9 cm) wide.  Bake for 25 minutes, or until the log is firm.  Remove from oven and let cool on a wire rack for about 10 minutes. Reduce oven temperature to 325 º.

Transfer the log to a cutting board and cut into 3/4 inch diagonal slices. Place the biscotti, cut side down, on the baking sheet. Bake for about 10 minutes, turn slices over, and bake for another 10 minutes or until golden brown. Remove from oven and let cool.

Put 10 oz. of dark chocolate chipsin a bowl and melt in microwave {about 2 minutes}. Dunk one side of biscotti in the chocolate and place back on baking sheet to harden. {if you want chocolate to harden sooner, put in refrigerator} Store in an airtight container or eat!

{Recipe adapted from Italian Dessert Recipes}

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