Chocolate Dipped Marcona Almond Biscotti

Chocolate Dipped Marcona Almond Biscotti

Makes 12

This recipe works with a variety of flours, so even your gluten-free loved ones can enjoy them. They make beautiful gifts especially when packaged in a decorative box or wrapped with ribbon.

Ingredients: 
  • 2 cups flour of choice (all-purpose, white spelt, whole wheat, rice flour or combination)
  • 1 cup brown sugar
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 large orange, Zest of
  • 2/3 cup whole marcona almonds, shelled pistachios or hazelnuts
  • 3 large eggs, beaten
  • 1 teaspoon gluten-free pure vanilla extract
  • 1 pound good-quality semi-sweet chocolate, coarsely chopped
  • 1/2 pound good-quality white or milk chocolate, coarsely chopped (optional)
You must be signed in to use shopping lists.
Cancel
Method: 

Preheat oven to 350°F.

Sift together the flour, sugar, baking soda, salt and zest in bowl, then stir in nuts. In a separate bowl, combine eggs and vanilla. Add egg mixture to flour mixture and stir thoroughly.

Cover large baking sheet with greased parchment paper. Wet hands and shape biscotti dough into 2 inch wide log and bake for 25 minutes.

Remove log from oven and lower oven temperature to 250°F. Cool log for 5 minutes. Slice log into 1/2-inch wide pieces using bread knife and lay cut side up on large baking sheet. Bake for 45 to 50 minutes, flipping biscotti over after about 25 minutes. Cool on rack.

Place chopped chocolate in a clean stainless-steel bowl set over a saucepan of very hot or gently simmering (not boiling) water. Stir frequently until melted. Dip cooled biscotti half-way in chocolate and set on wax paper to cool and harden. Melt white or milk chocolate by same method. Dip wire whisk into chocolate and drizzle back and forth over semi-sweet chocolate layer. Allow to harden.

Nutritional Info: 
Per Serving:490 calories (200 from fat), 23g total fat, 11g saturated fat, 60mg cholesterol, 200mg sodium, 69g carbohydrate (5g dietary fiber, 49g sugar), 9g protein
Special Diets: 

Note: We've provided special diet and nutritional information for educational purposes. But remember — we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information. See our Terms of Service.

Recipe Discussion