Chocolate-Dipped Strawberry and Almond Biscotti

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · Published 2026-04-26 · Updated 2026-04-26

Crunchy almond biscotti studded with dried strawberries and dipped in dark chocolate, a perfect sweet snack or Valentine’s gift. This italian-inspired valentine’s day ready in about 70 minutes blends (250 g) all-purpose flour, baking powder, (150 g) granulated sugar into a versatile sauce that lifts everything from grain bowls and roasted vegetables to grilled proteins — a small-batch staple worth keeping in the fridge. Each serving lands at about 180 calories and feeds 12, so a small batch covers several meals across the week without taking over the fridge. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 2 cups (250 g) all-purpose flour
• 1 tsp baking powder
• 3/4 cup (150 g) granulated sugar
• 1/2 cup (115 g), softened unsalted butter
• 2 large eggs
• 1 tsp vanilla extract
• 3/4 cup, chopped dried strawberries
• 3/4 cup sliced almonds
• 4 oz (115 g), chopped dark chocolate

Instructions

1. Step 1: Preheat oven to 350°F (175°C). In a bowl, whisk together 2 cups all-purpose flour and 1 tsp baking powder.
2. Step 2: In a separate large bowl, beat 3/4 cup softened unsalted butter with 3/4 cup granulated sugar until fluffy, about 3 minutes. Add 2 large eggs one at a time, then stir in 1 tsp vanilla extract.
3. Step 3: Gradually add the flour mixture to the wet ingredients, mixing until a thick dough forms. Fold in 3/4 cup chopped dried strawberries and 3/4 cup sliced almonds evenly.
4. Step 4: Divide dough in half and shape each half into a 12-inch long, 2-inch wide log on a parchment-lined baking sheet. Flatten slightly.
5. Step 5: Bake for 25 minutes until golden and firm to the touch. Remove from oven and let cool for 15 minutes.
6. Step 6: Using a serrated knife, slice logs diagonally into 1/2-inch thick slices. Lay slices cut-side down on the baking sheet.
7. Step 7: Bake again for 10-12 minutes, flip each biscotti, and bake another 10 minutes to crisp.
8. Step 8: Melt 4 oz chopped dark chocolate in a heatproof bowl over simmering water until smooth.
9. Step 9: Dip half of each biscotti slice in the melted dark chocolate, then place on parchment paper to set for 30 minutes before serving.