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This buttery Italian biscotti features chopped almonds throughout for pockets of air and a pleasingly craggy texture, then finished with a semisweet chocolate dip and flaky salt for the ideal dunking cookie.
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Preheat the oven to 350 degrees F. Line 2 baking sheets with parchment.
Whisk the flour, baking powder and kosher salt in a medium bowl; set aside.
Add the sugar and butter to a stand mixer fitted with a paddle attachment and beat on medium speed until light and fluffy, 3 to 4 minutes. Add the eggs 1 at a time, beating well after each addition. Add the vanilla and mix just to combine. Reduce the mixer speed to low, add the flour mixture and beat until just combined. Beat in the almonds.
Transfer the dough to 1 of the prepared baking sheets and form into a 14-by-3-inch log, using the parchment to help you shape it. Bake until the dough is flattened slightly, light golden brown on top and looks dry, 55 to 60 minutes. Let cool on the baking sheet for 30 minutes. Leave the oven on.
Using a sharp serrated knife, slice the log into 1/2-inch slices and transfer to the second prepared baking sheet. Bake again until the cookies are slightly more golden around the edges, 10 to 12 minutes. Let cool completely on the baking sheet, about 1 hour.
Microwave the chocolate in a medium microwave-safe bowl, stirring halfway through, until melted, about 1 minute. Pour the chocolate into a tall glass or liquid measuring cup. Dip the top third of each cookie into the chocolate, then place back on the baking sheet. Sprinkle the chocolate with the flaky sea salt. Let the chocolate harden before serving, about 15 minutes.
Store fully cooled biscotti in an airtight container at room temperature for up to 2 weeks, or freeze for 3 months. Add chocolate dip within a few days of serving for optimal snap.
The two-stage baking method is key: bake the log until golden, then slice and return to the oven at a lower temperature to dry out gradually. This creates a snap without brittleness.
Yes. Fully baked and cooled biscotti keep in an airtight container for up to 2 weeks, or freeze for up to 3 months. Add the chocolate dip closer to serving for best texture.
Use whole roasted almonds (roughly chopped as the recipe calls for), or substitute with chopped hazelnuts, pistachios, or walnuts in equal measure.
Yes, these biscotti are delicious plain. The chocolate and flaky salt add richness and sophistication, but they're optional.
Let the first-baked log cool completely before slicing—this sets the crumb. Use a serrated knife with a gentle sawing motion, and slice on a slight angle if you prefer thinner, more elegant cookies.
