Dairy-Free Chocolate Biscotti
Indulge in the irresistible crunch and deep cocoa flavor of Dairy-Free Chocolate Biscotti, a guilt-free treat perfect for coffee breaks or gifting. This recipe combines rich unsweetened cocoa powder, aromatic vanilla and almond extracts, and dairy-free chocolate chips for a decadent yet accessible twist on classic Italian biscotti. With a crispy, twice-baked texture and optional sliced almonds for added nuttiness, these biscotti are completely dairy-free, making them a fantastic option for those with dietary restrictions. Whether you enjoy them on their own or dunked into your favorite hot beverage, this easy-to-follow recipe results in 24 golden, chocolate-filled slices that are sure to impress. Perfect for homemade elegance and packed with keyword-rich ingredients like dairy-free chocolate and cocoa powder, this recipe is as SEO-friendly as it is delicious!
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Recipe Information
Ingredients
- 2 cups All-purpose flour
- 0.5 cup Unsweetened cocoa powder
- 1.25 teaspoons Baking powder
- 0.25 teaspoons Salt
- 1 cup Granulated sugar
- 3 Large eggs
- 1 teaspoon Vanilla extract
- 0.5 teaspoon Almond extract
- 0.75 cup Dairy-free chocolate chips
- 0.5 cup Sliced almonds (optional)
Instructions
Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
In a medium-sized bowl, whisk together the all-purpose flour, cocoa powder, baking powder, and salt until well combined. Set aside.
In a large bowl, beat the sugar and eggs together using an electric mixer on medium speed until the mixture thickens slightly and becomes paler in color, about 2-3 minutes.
Add the vanilla extract and almond extract to the egg mixture, and stir until combined.
Gradually add the dry ingredients to the wet ingredients, mixing just until no traces of flour remain. The dough will be slightly sticky.
Gently fold in the dairy-free chocolate chips and sliced almonds, if using, until they are evenly distributed throughout the dough.
Divide the dough into two equal portions, and on a lightly floured surface, shape each portion into a log about 12 inches long and 3 inches wide. Transfer the logs to the prepared baking sheet.
Bake in the preheated oven for 25-30 minutes or until the logs are firm to the touch and slightly cracked on top. Remove from the oven and allow to cool on the baking sheet for about 10 minutes.
Reduce the oven temperature to 325°F (160°C).
Once the logs are cool enough to handle, transfer them to a cutting board. Using a serrated knife, slice the logs diagonally into 1/2-inch-wide slices.
Arrange the biscotti slices cut side down on the baking sheet. Bake for an additional 10-12 minutes on each side, until they are dry and golden brown.
Remove the biscotti from the oven and allow them to cool completely on a wire rack before serving or storing in an airtight container.
Nutrition Facts
Calories |
3315 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 110.1 g | 141% | |
| Saturated Fat | 46.4 g | 232% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 558 mg | 186% | |
| Sodium | 1366 mg | 59% | |
| Total Carbohydrate | 571.3 g | 208% | |
| Dietary Fiber | 67.4 g | 241% | |
| Total Sugars | 277.5 g | ||
| Protein | 90.6 g | 181% | |
| Vitamin D | 3.0 mcg | 15% | |
| Calcium | 412 mg | 32% | |
| Iron | 47.2 mg | 262% | |
| Potassium | 3283 mg | 70% | |
*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.
