• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar

Fikabröd

  • Subscribe / Gift
  • Past Box Shop
  • What’s Inside
  • Recipes
  • Contact
menu icon
go to homepage
  • Subscribe / Gift
  • Past Box Shop
  • What’s Inside
  • Recipes
  • Contact
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
  • search icon
    Homepage link
    • Subscribe / Gift
    • Past Box Shop
    • What’s Inside
    • Recipes
    • Contact
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
  • ×

    Home » Recipes » Biscotti

    Dark Chocolate Almond Biscotti

    5 August 2020 by Becky at Fikabröd Leave a Comment

    Dark Chocolate Almond Biscotti
    Yield: 16 biscotti

    Ingredients

    Biscotti:

    • 2 cups (240g) all-purpose flour
    • 1 tsp baking powder
    • ¼ cup (57g) unsalted butter, softened
    • ½ cup (120g) Broma Dark Chocolate Almond Spread
    • ½ cup (99g) granulated sugar
    • 2 large eggs
    • 1 tsp vanilla extract
    • ¼ tsp salt
    • 1 cup (142g) almonds, chopped

    Egg Wash:

    • 1 large egg beaten with 1 Tbsp water

    Chocolate Dip:

    • 5 ounces (142g) dark chocolate, chopped
    • 2 tsp coconut oil, warmed

    Directions

    1. Heat oven to 350°F. Line baking sheet with parchment paper, then lightly flour parchment. Set aside.
    2. In a medium bowl, whisk together flour and baking powder. Set aside.
    3. In the bowl of a stand mixer fitted with paddle attachment, beat butter, dark chocolate almond spread, and sugar until light and fluffy.
    4. Add eggs one at a time, mixing until incorporated. Mix in vanilla and salt.
    5. Add flour mixture, and with mixer speed on low, mix until just combined. Fold in chopped almonds.
    6. Turn dough out onto baking sheet and divide into two equal pieces. With floured hands, pat each piece of dough into a slab that is roughly 8" by 4" and ¾" tall. Brush top and sides of slabs with egg wash.
    7. Bake for 25 minutes or until centres are firm to the touch and the edges are lightly browned. Remove from oven, but don’t turn off the heat just yet! Put baking sheet on wire rack and let cool for 10 minutes.
    8. Once dough will no longer burn your fingers (but is still warm), cut into 1" slices using a serrated knife. Set slices cut side up on baking sheet. Return to oven and bake for 8 minutes.
    9. Remove from oven, flip all biscotti over, then return to oven for another 8 minutes.
    10. Remove baking sheet from oven and place on wire rack to cool for 3 minutes. Then transfer biscotti from baking sheet to wire rack to finishing cooling.
    11. Once biscotti are totally cool, make your chocolate dip. In a heatproof bowl, melt chocolate in microwave in 20-second increments until it’s mostly melted. Add coconut oil, mixing to combine and melt the rest of the chocolate. Mixture needs to cool down some but remain pourable.
    12. Line a baking sheet with wax paper. Pour chocolate dip into a small loaf pan. Dip flat bottoms straight down into chocolate. Allow excess chocolate to drip off, then place biscotti chocolate side up on lined baking sheet.
    13. Once all biscotti have been dipped, put them in the fridge for 15 minutes for coating to harden.
    14. Enjoy with coffee or tea when you fika!

    Did you try this recipe? Tag @fikabrodbox or #fikabrödbox!

    Adapted from: Italian Food Forever
    « Lemon Sugar Cookie Bars with Almond Russian Buttercream
    Fig & Orange Garibaldi Petticoat Tails »

    Reader Interactions

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Primary Sidebar

    Hej, I’m Becky, the founder of Fikabröd! Baking isn’t just about the treats—though my husband never complains about those! Baking is about the act. It’s an expression of creativity, a show of love, a moment to relax. For me, it’s also an adventure.

    More about Fikabröd & me →

    My Current Favourites

    • Mint To Be Brownies
    • Ombré Mocha Mousse
    • Chai Semlor (Swedish Fat Tuesday Cream Buns)
    • Huachibolas (Mexican Jam & Cream Cheese Rolls)

    More Deliciousness

    • Babkas
    • Biscotti
    • Biscuits
    • Biscuits (Cookies/Crackers)
    • Blondies
    • Brownies
    • Buns & Rolls
    • Cakes
    • Cakesicles & Cake Pops
    • Cheesecakes
    • Cobblers
    • Coffee Cakes
    • Confectionery
    • Cookies
    • Cornbread
    • Crackers & Crunchies
    • Cupcakes
    • Doughnuts
    • Frostings
    • Macarons
    • Mini Pies & Pop Tarts
    • Muffins
    • Other Desserts
    • Pâtisserie
    • Pies & Tarts
    • Pizza
    • Pretzels
    • Puddings & Mousses
    • Quick Breads
    • Rice Crispy Bars
    • Roulades
    • Sandwich Cookies
    • Savoury Bakes
    • Scones
    • Spice Blends
    • Stuffed Cookies
    • Traybakes
    • Whoopie Pies
    • Yeast Breads

    Keep in Touch

    Join our email list for a discount on your first order, plus updates, recipes, & more!
    * = required field

    Footer

    ↑ back to top

    Yum Yummy Yum

    • Subscribe
    • Past Box Shop
    • Previous Boxes
    • Recipes

    Let’s Be Pals

    Fikabröd is proud to be a
    woman-owned small business 💙

    Fikabröd

    • Contact
    • FAQ
    • Privacy Policy
    • Terms & Conditions

    © 2019–2023 Fikabrod, LLC
    All Rights Reserved