Chocolate-dipped Almond Biscotti Dunkers

Availability: Out of stock

Yield : 36 cookies
  • 1 1/2 cups all-purpose flour
  • 1/2 cup granulated sugar
  • 1/8 cup almond flour
  • 1/4 tsp. baking powder
  • 1/4 tsp. baking soda
  • 1/4 tsp. salt
  • 1/2 tsp. vanilla extract
  • 1/2 cup finely chopped almonds
  • 1 egg
  • 1 egg white
  • 4 oz semisweet chocolate, melted


Additional Info
Yield : 36 cookies
  1. Preheat your oven to 325°F. Spray cavities in pan with 100% oil baking spray.
  2. In a medium bowl, stir together the flour, sugar, almond flower, baking soda, and salt. Beat in the vanilla, egg and egg white, and then mix in the almonds. Using a rubber spatula, fold the mixture so that the flour is fully incorporated.
  3. Press 1 rounded tablespoon of dough into each cavity. Wrap remaining dough in plastic wrap and store in the refrigerator between batches.
  4. Bake for 10-12 minutes, or until the edges of the cookies are slightly brown. Remove from oven to cooling rack. Cool cookies completely in the pan. Invert pan on cooling rack or baking sheet. Gently tap pan to release cookies. Repeat with remaining dough.
  5. In a microwave-safe bowl, carefully melt the chocolate. Dip the end of the biscotti dunker cookie into it. Place the cookies onto a parchment paper-lined wire rack. Let cookies cool and chocolate set before dunking.

Tip: If using this recipe for the Cookie Dunker pan, put in only enough cookie dough to reach the fill line. Before baking, place a piece of parchment paper over the pan and run a fingertip over each filled cavity to smooth bumps and ridges in the pressed dough.

Warranty & Use


Perfect start to the morning
Taste is great, perfect pairing with my first cup of coffee in the morning without being too filling.
Overall Satisfaction 100%
Quality 100%
Reviewed Jun 9, 2015 by CherBear

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Chocolate-dipped Almond Biscotti Dunkers

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