Dairy-Free Biscottini con Gocce di Cioccolato
Indulge in the delightful crunch of Dairy-Free Biscottini con Gocce di Cioccolato, a light and crispy Italian-inspired treat perfect for pairing with your favorite coffee or tea. Made with melted coconut oil instead of butter, these biscottini cater to dairy-free diets while delivering rich flavor, thanks to a blend of vanilla and almond extracts. Packed with dairy-free mini chocolate chips, each bite offers the perfect balance of sweetness and warmth. This easy-to-follow recipe combines pantry staples into a dough that is baked twice to achieve its signature crisp texture. Whether you're hosting a gathering or simply craving a sweet snack, these biscotti are sure to impress with their hearty crunch and irresistible chocolatey goodness.
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Recipe Information
Ingredients
- 240 grams All-purpose flour
- 100 grams Granulated sugar
- 1 teaspoon Baking powder
- 0.5 teaspoon Salt
- 2 whole Large eggs
- 1 teaspoon Vanilla extract
- 0.5 teaspoon Almond extract
- 60 milliliters Coconut oil (melted)
- 100 grams Dairy-free mini chocolate chips
Instructions
Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
In a large mixing bowl, whisk together the flour, sugar, baking powder, and salt until well combined.
In a separate bowl, beat the eggs using a fork and then add the vanilla extract, almond extract, and melted coconut oil. Mix until fully incorporated.
Add the wet ingredients to the dry ingredients, stirring gently with a spatula until a dough forms. The dough should be slightly sticky.
Fold in the dairy-free mini chocolate chips, ensuring they are evenly distributed throughout the dough.
Divide the dough into two equal portions. On a floured surface, shape each portion into a log approximately 10 inches long and 2 inches wide. Transfer the logs onto the prepared baking sheet.
Bake for 20-25 minutes or until the logs are firm to the touch and lightly golden brown. Remove from the oven and let them cool on the baking sheet for 10 minutes.
Reduce the oven temperature to 300°F (150°C).
Using a serrated knife, carefully slice each log into 1/2-inch thick slices. Lay the slices cut side down on the baking sheet.
Return the slices to the oven and bake for an additional 12-15 minutes, flipping them halfway through, until crisp and golden brown.
Allow the biscottini to cool completely on a wire rack before serving or storing in an airtight container.
Nutrition Facts
Calories |
2403 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 99.1 g | 127% | |
| Saturated Fat | 71.5 g | 358% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 372 mg | 124% | |
| Sodium | 1774 mg | 77% | |
| Total Carbohydrate | 341.3 g | 124% | |
| Dietary Fiber | 13.2 g | 47% | |
| Total Sugars | 141.1 g | ||
| Protein | 43.5 g | 87% | |
| Vitamin D | 2.0 mcg | 10% | |
| Calcium | 156 mg | 12% | |
| Iron | 16.9 mg | 94% | |
| Potassium | 671 mg | 14% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
