Nut-Free Biscotti Brutti e Buoni
Indulge in the rich, chocolatey goodness of Nut-Free Biscotti Brutti e Buoni, a delightful twist on the traditional Italian treat that's perfect for those with nut allergies. This recipe swaps the usual almonds or hazelnuts for a luscious combination of unsweetened cocoa powder and dark chocolate chips, delivering a double dose of chocolate in every crispy bite. Crafted with pantry staples like all-purpose flour, olive oil, and eggs, these twice-baked cookies are as simple to make as they are to enjoy. The biscotti strike the perfect balance between crumbly and crunchy, making them an irresistible pairing for your morning coffee or afternoon tea. Ready in just under an hour and yielding 24 servings, Nut-Free Biscotti Brutti e Buoni is the ultimate crowd-pleaser that everyone can savor guilt-free.
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Recipe Information
Ingredients
- 250 grams All-purpose flour
- 200 grams Granulated sugar
- 30 grams Unsweetened cocoa powder
- 1 teaspoon Baking powder
- 0.25 teaspoon Salt
- 3 large Eggs
- 1 teaspoon Vanilla extract
- 60 milliliters Olive oil
- 100 grams Dark chocolate chips
Instructions
Preheat your oven to 180°C (350°F). Line a baking sheet with parchment paper.
In a medium bowl, sift together the all-purpose flour, cocoa powder, baking powder, and salt.
In a large bowl, beat the eggs and add granulated sugar. Mix until light and frothy.
Add vanilla extract and olive oil to the egg mixture and mix well to combine.
Slowly add the dry ingredients to the wet ingredients, stirring gently until a dough forms. The mixture will be thick.
Fold in the dark chocolate chips, ensuring they are evenly distributed throughout the dough.
Using lightly floured hands, divide the dough into two equal parts and shape each into a log about 20cm long and 5cm wide.
Place the logs on the prepared baking sheet and flatten them slightly.
Bake in the preheated oven for 20 minutes or until the logs are firm to the touch.
Remove from the oven and let the logs cool on the baking sheet for about 10 minutes.
Once cool enough to handle, use a sharp serrated knife to cut the logs into 1cm thick slices.
Arrange the slices cut-side down back on the baking sheet.
Bake the slices for an additional 10 minutes, then flip and bake for another 10 minutes until crisp and golden brown.
Allow the biscotti to cool completely on a wire rack before serving or storing in an airtight container.
Nutrition Facts
Calories |
2954 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 107.7 g | 138% | |
| Saturated Fat | 32.9 g | 164% | |
| Polyunsaturated Fat | 5.4 g | ||
| Cholesterol | 558 mg | 186% | |
| Sodium | 1258 mg | 55% | |
| Total Carbohydrate | 466.4 g | 170% | |
| Dietary Fiber | 24.3 g | 87% | |
| Total Sugars | 242.2 g | ||
| Protein | 57.3 g | 115% | |
| Vitamin D | 3.1 mcg | 15% | |
| Calcium | 222 mg | 17% | |
| Iron | 26.0 mg | 144% | |
| Potassium | 1474 mg | 31% | |
*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.
