Name: Festive Almond Biscotti Dipped in White Chocolate
Prep time: 20 min
Cook time: 45 min
Total time: 1 h 15 min
Cuisine: Italian
Ingredients: 2 cups all-purpose flour; 1 1/2 tsp baking powder; 1/4 tsp salt; 3/4 cup granulated sugar; 2 large eggs; 1 tsp almond extract; 1/2 tsp vanilla extract; 3/4 cup toasted whole or sliced almonds; 6 oz white chocolate or white chocolate chips (for dipping); Optional toppings: festive sprinkles, crushed candy canes, chopped pistachios, dried cranberries

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Festive almond biscotti dipped in white chocolate are crisp, nutty Italian-style cookies that bring a touch of elegance and cheer to any holiday cookie platter. Twice-baked for that signature crunch and loaded with toasted almonds, these biscotti are finished with a dip in creamy white chocolate and a sprinkle of festive toppings. I love baking these during the holiday season—they look beautiful, taste incredible, and keep well for gifting or snacking.

Why You’ll Love This Recipe

I love this recipe because it’s simple yet feels sophisticated. The biscotti have a perfect crunch, the almonds add richness, and the white chocolate dip makes them feel extra festive. Whether I’m dipping them in coffee, packaging them as homemade gifts, or setting them out for guests, they never fail to impress. Plus, they’re easy to customize with different toppings and flavors.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

All-purpose flour
Baking powder
Salt
Granulated sugar
Eggs
Almond extract
Vanilla extract
Toasted whole or sliced almonds
White chocolate or white chocolate chips (for dipping)
Optional toppings: festive sprinkles, crushed candy canes, chopped pistachios, or dried cranberries

Directions

I start by preheating the oven and lining a baking sheet with parchment paper.
In a mixing bowl, I whisk together the dry ingredients—flour, baking powder, and salt.
In another bowl, I beat the eggs with sugar until light and thick, then stir in almond and vanilla extracts.
I gradually mix the dry ingredients into the egg mixture until a sticky dough forms, then fold in the toasted almonds.
With floured hands, I shape the dough into two logs and place them on the baking sheet, flattening slightly.
I bake the logs until golden and firm, then let them cool for about 10 minutes.
I slice the logs diagonally into ¾-inch pieces and return them to the baking sheet, cut side up.
I bake them again until crisp and golden on both sides, flipping halfway through.
Once completely cooled, I dip one end of each biscotti in melted white chocolate and add festive toppings before the chocolate sets.

Servings and timing

This recipe makes about 24 to 30 biscotti, depending on how thick I slice them. From start to finish—including both bakes and cooling—it takes about 1 hour and 15 minutes.

Variations

I sometimes add orange zest or a splash of amaretto for extra depth. If I want a more festive look, I drizzle the white chocolate instead of dipping and use red and green sprinkles. For an extra crunch, I’ve also mixed in chopped pistachios or dried fruit with the almonds.

Storage/reheating

I store these in an airtight container at room temperature for up to 2 weeks. They’re dry and crisp by design, so they last well and don’t need refrigeration. No reheating is necessary—they’re perfect as-is or dunked in hot drinks. They also freeze beautifully for longer storage.

FAQs

Can I use slivered or whole almonds?

Yes, I’ve used both. I toast them first for better flavor. Slivered almonds make slicing easier, but whole ones give a nice crunch.

Why do I bake the cookies twice?

That’s what gives biscotti their classic crisp texture. The first bake sets the structure, and the second bake dries them out.

Can I make these ahead of time?

Absolutely. I often bake them a week in advance—they hold up really well and even taste better a day or two after baking.

How do I keep the biscotti from crumbling when slicing?

I let the logs cool for 10 minutes, then slice with a serrated knife in gentle, clean strokes—no sawing.

Can I use dark chocolate instead?

Definitely. I’ve dipped them in dark or milk chocolate for a different flavor. White chocolate just feels more festive and sweet.

Conclusion

Festive almond biscotti dipped in white chocolate are the perfect holiday cookie—crunchy, nutty, and dressed up for the season. I love how they combine classic Italian tradition with a fun, modern finish. Whether I’m baking them to enjoy with a warm drink or wrapping them up as gifts, they’re a joyful addition to any winter celebration.