These cookies are ADDICTING! Chocolate-dipped Amaretto Biscotti have toasted almonds and almond extract (or use Amaretto liqueur) to give them the perfect amaretto flavoring. You’ll love dipping these delicious biscotti into your coffee. They’re perfect for holiday baking.
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Biscotti Recipes
Some days I just dread getting out of bed but, when I have something to look forward to, it makes it easier.
The combination of rich, bold coffee and delicious cookies is simply amazing!
Dipping homemade Amaretto Biscotti into a steaming hot coffee is a wonderful breakfast pairing!
You’d probably like my Italian Anise cookies too! They’re one of my most popular recipes, especially at Christmastime.
It’s a great way to start the day. The chocolate melts and the almond-flavored biscotti softens and blends with the coffee to make for an incredible flavor combination.
Disclosure: This post contains Amazon affiliate links. If you make a purchase I’ll receive a very small commission, but the price you pay is the same.
Café Bustelo is a high-quality Hispanic coffee. It has a bold, rich, full-bodied flavor that you can still taste after adding milk and sugar. My Italian immigrant mother drank it.
It’s roasted and ground from the finest coffees in the world. No fancy equipment is needed to brew this flavorful coffee. It comes in ground, brick, and K-cup forms.
Amaretto Biscotti
Ingredients
*The full, printable recipe is in the recipe card below.
- cups all-purpose flour
- baking powder
- salt
- granulated sugar
- unsalted butter, softened
- eggs
- almond extract
- lemon zest
- unsalted roasted almonds (optional)
- semi-sweet chocolate chips
NOTE: The full, printable recipe is at the bottom of this post in the recipe card.
Chocolate-Dipped Amaretto Biscotti are certainly a great pairing for espresso. To make this recipe, you’ll only need a few ingredients.
First, make the dough. Then, put it in the refrigerator.
Next, form the chilled dough into to 12 inch long logs.
Then, bake on 350F the dough for only 25 min.
Look how beautiful they look coming out of the oven! They have crispy, brown edges. Then let it cool completely. Cut it into slices and bake it again to get it lightly browned.
Then, flip the slices over for a few more minutes to allow the other side to brown.
Last, dip it into melted chocolate and let it cool again.
That’s it! They’re full of almond flavor and really yummy! Just brew your favorite coffee, get your fresh biscotti and sit down to enjoy this delicious treat.
The biscotti will last up to two weeks in an airtight container but, I doubt they won’t get eaten by then. If you’ve never made biscotti before, you’re in for a homemade treat. It really is a great pairing for a rich and bold coffee such as, Café Bustelo.
A hot cup of coffee and flavorful Chocolate-dipped Amaretto Biscotti is a real treat. You’ll love this delicious breakfast paring to start your day.
Chocolate-Dipped Amaretto Biscotti
You’re going to LOVE this biscotti recipe. It’s so, so delicious and easy-to-make!
You may also like
Easy Espresso Chocolate Chip Biscotti
Peppermint Mocha Chocolate Biscotti
I took this recipe to Weekend Potluck.
Chocolate-Dipped Amaretto Biscotti
Ingredients
- 1/2 cup butter, softened
- 3/4 cup sugar
- 2 1/4 cups flour
- 1 tsp baking powder
- 3/4 tsp salt
- 1 1/2 tsp almond extract (or three tablespoons of Amaretto liqueur)
- 1 tsp lemon zest (a.k.a. grated yellow part only of lemon peel)
- 3 eggs
- 1/2 cup whole roasted almonds, unsalted
- 1 1/2 cups semi-sweet chocolate chips
Instructions
- With a sharp butcher knife, cut whole roasted almonds in half. Some will break into smaller pieces which, is fine. Set aside.
- In a large mixing bowl, cream the butter and sugar (combine and mix until almost smooth.) Add one egg at a time. Scrape the sides of the bowl. Stir in almond extract and lemon zest. Add the baking powder, salt and flour. Continue mixing until smooth. Stir in cut almonds. Refrigerate dough for 1 hour.
- Preheat oven to 375F.
- Grease a baking sheet. Divide cooled dough into two. Form two 10 inch or so logs spaced at least 2 inches apart. Bake for 25 min. Allow them to cool completely before you cut them.
- Preheat oven to 350F.
- With a large serrated knife, cut the logs into 1 inch wide pieces. Place the pieces flat on two un-greased baking sheets. Bake 8 min. Flip the biscotti over and bake another 8-10 min or until lightly browned. Cool completely.
- Line a baking sheet with wax paper. In a microwave safe bowl, melt semi sweet chocolate chips in microwave for about 30 seconds. Stir and microwave again for 30 more seconds or until melted when stirred. Dip flat end of biscotti into melted chocolate. Put chocolate-dipped biscotti onto wax paper to harden.
Notes
Did You Make This Recipe?
If you made this recipe don’t forget to leave a review!
You’re welcome Ruby. I hope you enjoy this recipe.
Thank you.
Thanks for your question. I’ve updated the recipe to read “or 3 tbsp of Amaretto” next to the almond extract in the recipe card.
Where’s the amaretto in this recipe?
Thanks for the 5-star rating! Glad you liked them so much. I’ll be making the anise version soon.
We loved them , I made a batch with chocolate and one without! A keeper for sure!
I should make more biscotti this is def tempting me! Lovely and those flavors are so good together!
Mollie
These were dangerous. I just kept eating them.
I just love your fat little biscotti!! And that chocolate dip, yum!!!
Yummy! I love homemade biscotti, it’s the only way to go!