Crunchy Chocolate Dipped Biscotti
How to make crisp double chocolate biscotti with chopped chocolate, walnuts, and almonds. Dip it in melted chocolate, and it tastes better! This biscotti dough with ground almonds and melted butter tastes good and rich. You should try it!
Crunchy Chocolate Dipped Biscotti
How to make crisp double chocolate biscotti with chopped chocolate, walnuts, and almonds. Dip it in melted chocolate, and it tastes better! This biscotti dough with ground almonds and melted butter tastes good and rich. You should try it!
Cooking Instructions
- 1
My You tube Recipe Channel→ Fumie's Recipe
https://youtu.be/EznbqgDlVU4
- 2
[Preparation]
Chop chocolate into around 1cm / 0.4-inch in size. Cut each almond in half. Cut walnuts into pieces about the same size as the almonds.
Melt unsalted butter in the microwave and let it cool; set aside. (600W30 seconds)
- 3
[Biscotti Dough]
Beat an egg lightly, add granulated sugar, and stir well. Use an electric hand mixer to beat it on low speed for about 3 minutes until heavy and whitish.
- 4
Pour the melted butter into the mixture while stirring with a whisk. After adding all, stir for one and a half minutes until smooth. Add vanilla oil and stir well.
- 5
Put dry ingredients (cake flour, bread flour, ground almonds, cocoa powder, baking powder) in a small bowl and mix well. Sift the dry ingredients into the egg mixture.
- 6
Use a spatula to fold it until you don’t see almost any flour left. Add the chocolate, walnuts, and almonds, and fold it roughly five times. Cover the bowl with plastic wrap and chill in a fridge for 30 minutes.
- 7
[1st baking]
Preheat an oven to 190℃ / 374 F.
Place the dough on the work surface and quickly shape it into a rectangle of 22 x 6 cm / 8.7 x 2.4 inches while dusting with flour (bread flour).
- 8
Place it on a baking sheet lined with parchment paper, lower the oven to 170℃ / 338 F and bake for 25 minutes. Remove from the oven and let it cool for 20 minutes.
- 9
[2nd baking]
Preheat an oven to 190℃ / 374 F.
Transfer the cooled dough to a cutting board and cut diagonally into 1.5 cm / 0.6-inch widths. Please move the knife back and forth constantly to cut it cleanly. Arrange them on the baking sheet with the cross-section facing up.
- 10
Lower the oven to 170℃ / 338 F, bake for 15 minutes, flip each over, and bake for 5 minutes. (20 minutes in total)
Remove from the oven and let cool for 5-10 minutes, then transfer to a rack to cool completely.
- 11
[Dip in chocolate.]
Cut dark chocolate into small pieces and melt in the microwave. (at 600W for one and a half minutes, stir once, then another 30-60 seconds)
If possible, transfer the melted chocolate to deep sided small glass or cup to dip cleanly. Dip one end (around 1/4) of each biscotti into the chocolate to coat, and place on parchment paper.
- 12
Place in a cool place for an hour or so to set. Store them in an airtight container. You should eat within 3-4 days.
Cooksnaps
Did you make this recipe? Share a picture of your creation!
Similar Recipes
-
Super Crunchy Easy Biscotti Super Crunchy Easy Biscotti
I wanted to make easy biscotti with a very simple recipe.You can add anything like raisins or almonds. You can add as much as you want, as long as you can knead the mixture into one lump.If you don't have ingredients to add, increase the amount of sugar up to 100 g to make a sweeter dough. Recipe by sanko1001
-
Easy! Walnut and Orange Biscotti | Italian hard and crunchy cookies Easy! Walnut and Orange Biscotti | Italian hard and crunchy cookies
They are baked twice, so biscotti are hard and crunchy. They’re great for dunking in a hot cup of coffee. You should eat these cookies for breakfast. Please try it!
-
Choco-Almond Biscotti Choco-Almond Biscotti
A dry biscuit/cookie which is best had, dunked in some hot tea,coffee or hot chocolate
-
Chocolate Chip Biscotti Chocolate Chip Biscotti
Easy and delicious. A staple in our home.
-
Dina B's Chocolate Chip Biscotti Dina B's Chocolate Chip Biscotti
This recipe is from my childhood friend Dina Biondi's mom. Dina would bring these delicious cookies to holiday parties and I just had to have the recipe. Give these as gifts or enjoy with some coffee and friends.
-
Biscotti cookies Biscotti cookies
from an old Sun Maid recipe booklet. I love cranberry pecan myself. Walnut raisin with milk chocolate chips is also good! Great base - you decide the flavors.
-
Roasted Hazelnut Biscotti Roasted Hazelnut Biscotti
This recipe is inspired by classic Italian biscotti. Crunchy and tasty!
-
Biscotti Biscotti
I arranged something delicious that I learned overseas in the simplest way possible. It is perfect for beginners.In addition to the 3 ingredients for the plain biscotti, you can try adding other ingredients such as cocoa, green tea, brown sugar, rum, chocolate chips, paprika, adzuki beans, etc. By the way, biscotti apparently means "baked twice" in Italian. I like the texture of both baking it once and twice. For about 12 pieces. Recipe by mini -
Almond Biscotti Almond Biscotti
Tony Fortuna, owner of Lenox restaurant in NYC, shared the recipe for his fantastic almond biscotti with Dorie Greenspan, who shared it with the rest of us. They are perfect - crunchy but not rock solid, dippable, dunkable and munchable, good with coffee, vin santo, ice cream, mousses and puddings too.
-
Almond Biscotti Almond Biscotti
I've long loved biscotti with my morning coffee but during the quarantine period it had been all but impossible to obtain from the places I used to buy it, so I found out how to make it myself. This is adapted from a recipe originally found at shelovesbiscotti.com, but without the granulated sugar (all brown sugar only) or lemon zest, whose point I could never get. It is less sweet and there's a hint of a salty flavour that I enjoy with my coffee. 🇮🇹
-
Biscotti with Berries and White Chocolate Biscotti with Berries and White Chocolate
I'm so hooked on biscotti these days.That's why I decided to make a recipe that suits my taste.I'm sure they'd also taste great with nuts mixed inside.-Please adjust the baking time to your oven.-When adding the milk, adjust the amount to the softness of the dough.If the dough comes together and it's not powdery anymore, then it's just right. Recipe by jh2trz
More Recipes
Comments