Nut-Free Biscottini con Gocce di Cioccolato
Indulge in the delightful crunch of **Nut-Free Biscottini con Gocce di Cioccolato**, a lighter twist on traditional Italian biscotti that’s perfect for those with nut allergies. Featuring smooth, buttery dough studded with rich mini chocolate chips, these twice-baked cookies boast a crisp texture that pairs wonderfully with coffee, tea, or hot cocoa. Hand-shaped logs are carefully sliced and toasted to perfection, creating irresistibly golden, chocolate-speckled treats. With just 20 minutes of prep and simple pantry staples like flour, sugar, and butter, this recipe is an approachable yet elegant addition to your dessert repertoire. Perfect for gifting or savoring at home, these nut-free delights offer all the charm of classic biscotti without compromise.
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Recipe Information
Ingredients
- 300 grams All-purpose flour
- 150 grams Granulated sugar
- 1 teaspoon Baking powder
- 0.5 teaspoon Salt
- 70 grams Unsalted butter
- 2 Large eggs
- 1 teaspoon Vanilla extract
- 150 grams Mini chocolate chips
Instructions
Preheat your oven to 175°C (350°F). Line a baking sheet with parchment paper.
In a large mixing bowl, whisk together the flour, sugar, baking powder, and salt.
Cut the butter into small cubes and add to the flour mixture. Use your fingers or a pastry cutter to mix the butter into the dry ingredients until the mixture resembles coarse crumbs.
In a separate bowl, beat the eggs and add the vanilla extract.
Make a well in the center of the dry ingredients and pour the egg mixture into it. Mix with a wooden spoon or spatula until a dough forms.
Fold in the mini chocolate chips until evenly distributed throughout the dough.
Transfer the dough to a lightly floured surface and divide it in half. Shape each portion into a log about 30 cm (12 inches) long and 5 cm (2 inches) wide.
Place the logs on the prepared baking sheet, leaving some space between them for spreading.
Bake in the preheated oven for 25-30 minutes, until set and lightly golden.
Remove from the oven and let cool for about 10 minutes. Reduce the oven temperature to 150°C (300°F).
Using a serrated knife, carefully slice the logs into 1.5 cm (1/2 inch) thick slices.
Place the slices cut side down back onto the baking sheet.
Bake again for 8-10 minutes, turn each slice over, and bake for an additional 8-10 minutes until dry and slightly crisp.
Remove from the oven and allow to cool completely on a wire rack before serving or storing.
Nutrition Facts
Calories |
3030 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 112.9 g | 145% | |
| Saturated Fat | 63.5 g | 318% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 527 mg | 176% | |
| Sodium | 1784 mg | 78% | |
| Total Carbohydrate | 483.6 g | 176% | |
| Dietary Fiber | 18.2 g | 65% | |
| Total Sugars | 231.2 g | ||
| Protein | 53.5 g | 107% | |
| Vitamin D | 2.0 mcg | 10% | |
| Calcium | 212 mg | 16% | |
| Iron | 21.9 mg | 122% | |
| Potassium | 484 mg | 10% | |
*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.
