Chocolate Dipped Almond Biscotti
This Chocolate Dipped Almond Biscotti is deliciously nutty and crisp. Dunk it in coffee or eat it on its own for a chocolaty sweet treat.
Sift the dry ingredients
Meanwhile, sift the flour, baking powder, and salt into a bowl using a fine-mesh sieve. Then reserve 1/2 cup of the dry mixture and set it aside.
Mix the chopped nuts with reserved flour
Make the biscotti dough
In a separate bowl, blend the eggs with a handheld mixer on high speed just until foamy. Then mix in the granulated sugar.
Add the unrefined coconut oil, almond extract, and vanilla extract and mix on medium speed just until combined.
Add the flour mixture to the eggs and mix using a spatula.
Now fold in the flour-coated almonds with the rest of the biscotti dough.
Divide and shape into logs
Transfer the dough to a flat surface and divide it into 5 equal pieces.
Now shape each￼ piece of dough into a tall log shape. ￼You want the sides to be raised high because they will spread quite a bit in the oven.
Bake, slice, and bake again
Transfer all 5 shaped logs onto the baking sheet lined with parchment paper and bake in a 340-degree oven for 30 minutes.
Once the biscotti logs are baked, cut them into long strips that are about 2 inches thick. You want to cut a sharp angle.
Place the sliced biscotti back into the cookie sheet and bake at 330 degrees for 15-20minutes. (You don't need parchment paper for the second round of baking).
Dip the biscotti into melted chocolate
Calories: 288kcal | Carbohydrates: 38g | Protein: 6g | Fat: 13g | Saturated Fat: 5g | Cholesterol: 27mg | Sodium: 59mg | Potassium: 234mg | Fiber: 3g | Sugar: 18g | Vitamin A: 45IU | Calcium: 63mg | Iron: 2mg