Chocolate-Dipped Almond Biscotti Recipe

Preheat oven to 300 degrees F (149 degrees C). Line two large baking sheets with parchment paper or silicone baking mats.

Spread almonds on one sheet and toast for 15 minutes, stirring twice during that time. Remove toasted almonds from the oven and turn the oven up to 350 degrees F (177 degrees C).

Rinse/wipe off the one baking sheet so you can use it again for the biscotti.

Pulse the toasted almonds in a food processor or blender until very coarsely chopped. Set 1 cup of chopped toasted almonds aside.

Pulse the remaining chopped toasted almonds until they are a little finer. Set them aside too.

In a large mixing bowl, whisk flour, brown sugar, baking powder, cinnamon, and salt together. Using a pastry cutter or 2 knives, cut in the butter until the mixture is crumbly.

Gently toss in the 1 cup of coarsely chopped almonds. Set aside. In a medium bowl, whisk the eggs, oil, and vanilla together.

Pour into the flour/butter mixture and gently mix with a large wooden spoon or rubber spatula until everything is just barely moistened.

Turn dough out onto a lightly floured surface and with floured hands, knead lightly until the dough is soft and slightly sticky for about 8 to 10 times.

With floured hands, divide the dough in two and place each half onto a baking sheet. Shape each half into an 8 to 9-inch long roll, patting down until each is about ½-inch thick.

Using a pastry brush, lightly brush the top and sides of each biscotti slab with egg wash.

Bake in batches for 25 to 26 minutes or until the top and sides of the biscotti slabs are lightly browned. Remove from the oven, but do not turn off the heat.

Allow to cool for 10 minutes. Once the slabs are cool enough to handle, cut each into 1-inch thick slices. Set slices cut sides upright, ¼-inch apart on the baking sheets.

Return to the oven to continue baking for 9 minutes. Turn biscotti over and bake another side for 9 minutes.

Remove from the oven and allow to cool for 5 minutes on the baking sheet. Then transfer to a wire rack to cool completely before dipping in chocolate.

Melt the chocolate in a medium bowl in the microwave. Melt in 15 second increments, stirring vigorously with a spoon after each increment, until completely melted and smooth.

Dip one side of each biscotti cookie in the melted chocolate and immediately sprinkle with the remaining toasted almond crumbs.

Place the dipped biscotti back onto the baking sheets and allow chocolate to set in the refrigerator or at room temperature for about 30 to 45 minutes.