Chocolate-Dipped Biscotti

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Servings: 48 Difficulty: Advanced
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Crunchy Italian almond cookies with anise flavor, twice-baked for perfect texture and dipped in rich semi-sweet chocolate.
Chocolate-Dipped Biscotti recipe image
Chocolate-Dipped Biscotti recipe image
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Chocolate-Dipped Biscotti

Author: chefs-mate Cooking Method: , Cuisine: Courses:
Difficulty: Advanced
Servings: 48 Calories: 447.3

Description

These Chocolate-Dipped Biscotti are a classic Italian treat that combines the crunch of twice-baked cookies with the richness of chocolate. The dough is infused with aromatic Pernod and bourbon, giving these almond-studded cookies a sophisticated, slightly licorice-like flavor profile. Perfect for dipping in espresso or tea, they make an elegant addition to any dessert table or holiday gift box. The double-baking process ensures a long shelf life and a satisfying snap, while the chocolate coating adds a luxurious finish. Ideal for afternoon tea, coffee breaks, or as a thoughtful homemade present.

Ingredients

Directions

  1. Preheat the oven to 375&# 194;°F (190ðC) and line two baking sheets with parchment paper or butter them.
  2. In a large mixing bowl, stir together the sugar and melted butter until well combined.
  3. Add the Pernod, bourbon, and anise seed to the sugar mixture and mix well.
  4. Beat in the eggs one at a time, then stir in the chopped almonds.
  5. In a separate bowl, sift together the flour and baking powder.
  6. Gently fold the dry ingredients into the wet mixture until just combined; do not overmix.
  7. Cover the bowl with plastic wrap and refrigerate the dough for about 3 hours, or until firm enough to handle.
  8. Remove dough from fridge and divide it into three equal portions.
  9. Shape each portion into a loaf about 12 inches long, 2 inches wide, and 1/2 inch thick on the prepared baking sheets.
  10. Bake the loaves for 20 minutes, or until they puff up and are lightly browned.
  11. Remove from oven and let the loaves cool on the baking sheets for about 10 minutes, just until cool enough to handle.
  12. Using a serrated knife, cut each loaf diagonally into 1/2-inch thick slices.
  13. Lay the slices flat on their cut sides on the baking sheets.
  14. Return to the oven and bake for 15 minutes. Flip the cookies and bake for another 10-15 minutes until dry and crisp.
  15. Remove from oven and let cool completely on a wire rack.
  16. To make the chocolate dip, melt the semi-sweet chocolate chips and shortening in the top of a double boiler over simmering water, stirring frequently.
  17. Alternatively, microwave chocolate in 30-second intervals, stirring between each, until smooth.
  18. Hold each cooled biscotti by the bottom and dip the top half into the melted chocolate.
  19. Place the dipped biscuits cut-side down on wax paper or parchment paper to set.
  20. Let the chocolate harden completely at room temperature before serving or storing.

Nutrition Facts

Servings 48

Amount Per Serving
Calories 447.3kcal
% Daily Value *
Total Fat 24.3g38%
Saturated Fat 15.3g77%
Cholesterol 64.5mg22%
Sodium 193.5mg9%
Total Carbohydrate 60.0g20%
Dietary Fiber 0.0g0%
Sugars 60.0g
Protein 0.3g1%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: biscotti, chocolate dipped, italian cookies, almond biscotti, twice baked, coffee dip, holiday baking, pernod, bourbon, anise, dessert, cookies, baking, chocolate, crunchy, gift idea, tea time, semi sweet chocolate
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