Dairy-Free Classic Almond Biscotti
Indulge in the timeless delight of Dairy-Free Classic Almond Biscotti—perfectly crisp cookies that pair beautifully with coffee or tea. This innovative take on the traditional Italian dessert skips the dairy, using unsweetened almond milk to add a subtle nutty flavor that enhances the toasted almonds folded into the dough. With just a handful of pantry staples including all-purpose flour, granulated sugar, and aromatic vanilla and almond extracts, these biscotti are surprisingly simple to prepare. Each piece is twice-baked to golden perfection, resulting in an irresistibly crunchy texture that stays fresh for weeks. Whether you're catering to dietary restrictions or simply seeking a lighter treat, this dairy-free recipe delivers all the flavor and elegance of the classic version. Perfect for gifting, snacking, or serving after dinner, these biscotti are sure to become a household favorite!
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Recipe Information
Ingredients
- 2 cups All-purpose flour
- 1 teaspoon Baking powder
- 0.25 teaspoon Salt
- 0.67 cup Granulated sugar
- 2 Large eggs
- 1 teaspoon Vanilla extract
- 1 teaspoon Almond extract
- 1 cup Whole almonds, toasted and chopped
- 2 tablespoons Unsweetened almond milk
Instructions
Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
In a medium bowl, whisk together the all-purpose flour, baking powder, and salt until well combined.
In a large bowl, beat together the granulated sugar and eggs using an electric mixer on medium speed until the mixture becomes thick and pale, about 2 minutes.
Add the vanilla extract, almond extract, and almond milk to the egg mixture and beat until combined.
Gradually add the dry ingredients to the wet mixture, stirring until just combined. Be careful not to overmix.
Fold in the toasted and chopped almonds using a spatula, making sure they are evenly distributed throughout the dough.
Turn the dough onto a lightly floured surface and divide it in half. Shape each half into a log about 12 inches long and 2 inches wide.
Transfer the logs to the prepared baking sheet. Leave enough space between the logs as they will spread during baking.
Bake in the preheated oven for 25 minutes, or until the logs are light golden brown and firm to the touch.
Remove the logs from the oven and allow them to cool on the baking sheet for 10 minutes. Reduce the oven temperature to 325°F (160°C).
Using a sharp serrated knife, slice the logs into 1/2-inch thick pieces. Arrange the slices cut side down on the baking sheet.
Return the biscotti to the oven and bake for an additional 10 minutes. Flip the biscotti and bake for another 10 minutes, until dry and crisp.
Let the biscotti cool completely on a wire rack before serving. Store in an airtight container for up to two weeks.
Nutrition Facts
Calories |
2238 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 72.8 g | 93% | |
| Saturated Fat | 7.8 g | 39% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 372 mg | 124% | |
| Sodium | 1202 mg | 52% | |
| Total Carbohydrate | 346.3 g | 126% | |
| Dietary Fiber | 20.6 g | 74% | |
| Total Sugars | 139.1 g | ||
| Protein | 61.0 g | 122% | |
| Vitamin D | 2.3 mcg | 11% | |
| Calcium | 446 mg | 34% | |
| Iron | 17.2 mg | 96% | |
| Potassium | 1215 mg | 26% | |
*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.
