Chocolate Dipped Almond Anise Biscotti
Indulge in the perfect balance of crunch and decadence with these Chocolate Dipped Almond Anise Biscotti. This Italian-inspired treat combines the nutty richness of roasted almonds with the aromatic essence of anise, creating a uniquely flavored biscuit that's twice-baked to golden perfection. Each biscotti is dipped in silky dark chocolate, enhanced with a touch of coconut oil for a glossy finish, adding an irresistible layer of indulgence to every bite. Perfect for pairing with coffee, tea, or as a standalone dessert, these homemade biscotti are as stunning as they are delicious. With straightforward steps and pantry-friendly ingredients, this recipe yields bakery-quality results, making it ideal for gifting, entertaining, or simply elevating your afternoon snack game.
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Recipe Information
Ingredients
- 2.5 cups All-purpose flour
- 1 cup Granulated sugar
- 1.5 teaspoons Baking powder
- 0.5 teaspoon Salt
- 3 whole Large eggs
- 4 tablespoons Unsalted butter, melted and cooled
- 1 teaspoon Pure vanilla extract
- 0.5 teaspoon Anise extract
- 1 cup Roasted almonds, chopped
- 1 cup Dark chocolate chips
- 1 teaspoon Coconut oil
Instructions
Preheat your oven to 350°F (175°C) and line a large baking sheet with parchment paper or a silicone baking mat.
In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, baking powder, and salt until well combined.
In a separate medium bowl, beat the eggs, melted butter, vanilla extract, and anise extract until smooth.
Gradually add the wet ingredients to the dry ingredients, stirring until a soft dough forms. Fold in the chopped roasted almonds.
On a floured surface, divide the dough in half. Shape each half into a log approximately 10 inches long and 2 inches wide. Place the logs onto the prepared baking sheet, spacing them a few inches apart.
Bake in the preheated oven for 25-30 minutes, or until the logs are firm to the touch and lightly golden. Remove from the oven and allow to cool for 10 minutes.
Using a serrated knife, slice the logs diagonally into 1/2-inch-thick slices. Arrange the slices cut side down on the baking sheet.
Return the biscotti to the oven and bake for an additional 10-12 minutes. Flip the biscotti and bake for another 10-12 minutes, or until crisp and golden on both sides. Let the biscotti cool completely on a wire rack.
Melt the dark chocolate chips and coconut oil in a microwave-safe bowl in 15-20 second intervals, stirring in between, until smooth.
Dip one end of each biscotti into the melted chocolate and place on parchment paper to set. Allow the chocolate to harden completely before serving or storing.
Store in an airtight container at room temperature for up to 2 weeks.
Nutrition Facts
Calories |
4422 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 209.9 g | 269% | |
| Saturated Fat | 89.7 g | 449% | |
| Polyunsaturated Fat | 0.2 g | ||
| Cholesterol | 682 mg | 227% | |
| Sodium | 2073 mg | 90% | |
| Total Carbohydrate | 589.1 g | 214% | |
| Dietary Fiber | 36.2 g | 129% | |
| Total Sugars | 302.0 g | ||
| Protein | 89.5 g | 179% | |
| Vitamin D | 3.0 mcg | 15% | |
| Calcium | 601 mg | 46% | |
| Iron | 36.9 mg | 205% | |
| Potassium | 2623 mg | 56% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
