Nut-Free Chocolate Biscotti
Satisfy your sweet tooth with this indulgent Nut-Free Chocolate Biscotti recipe, a crunchy and delicious twist on the classic Italian cookie. Perfectly crisp and loaded with rich cocoa flavor, these biscotti are speckled with semi-sweet chocolate chips for an extra dose of decadence. Made entirely without nuts, this recipe is a fantastic option for those with nut allergies or anyone looking for a nut-free treat. With simple pantry staples like all-purpose flour, unsweetened cocoa powder, and vanilla extract, this recipe comes together easily in just about an hour. Twice-baked for that irresistible crunch, these biscotti are perfect for dunking into coffee, tea, or a steaming cup of hot cocoa. Whether you're preparing a gift-worthy holiday batch or simply craving a sophisticated snack, this recipe will become your go-to for nut-free chocolate perfection.
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Recipe Information
Ingredients
- 2 cups all-purpose flour
- 1 cup unsweetened cocoa powder
- 1 teaspoon baking powder
- 0.5 teaspoon salt
- 1 cup granulated sugar
- 0.5 cup unsalted butter, softened
- 3 pieces large eggs
- 1 teaspoon vanilla extract
- 1 cup semi-sweet chocolate chips
Instructions
Preheat the oven to 350 degrees Fahrenheit (175 degrees Celsius). Line a baking sheet with parchment paper.
In a large bowl, whisk together the all-purpose flour, unsweetened cocoa powder, baking powder, and salt. Set aside.
In another bowl, beat the granulated sugar and unsalted butter with an electric mixer on medium speed until creamy and light, about 2-3 minutes.
Add the eggs one at a time, beating well after each addition. Mix in the vanilla extract until combined.
Gradually add the dry ingredients to the wet ingredients and mix on low speed until the dough comes together.
Stir in the semi-sweet chocolate chips until evenly distributed throughout the dough.
On a lightly floured surface, divide the dough in half. Shape each portion into a log about 12 inches long and 2 inches wide. Place the logs on the prepared baking sheet, spacing them at least 3 inches apart.
Bake for 25 minutes, or until the logs are firm to the touch. Remove from the oven and let them cool on the baking sheet for 10 minutes.
Reduce the oven temperature to 325 degrees Fahrenheit (165 degrees Celsius).
Transfer the logs to a cutting board. Using a sharp serrated knife, cut each log diagonally into 3/4-inch slices.
Place the slices cut side down back on the baking sheet. Bake again for 10-12 minutes on each side until the biscotti are dry and crisp.
Remove from the oven and let them cool completely on a wire rack before serving.
Nutrition Facts
Calories |
4077 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 192.0 g | 246% | |
| Saturated Fat | 113.0 g | 565% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 816 mg | 272% | |
| Sodium | 1860 mg | 81% | |
| Total Carbohydrate | 649.8 g | 236% | |
| Dietary Fiber | 103.6 g | 370% | |
| Total Sugars | 296.6 g | ||
| Protein | 102.7 g | 205% | |
| Vitamin D | 3.0 mcg | 15% | |
| Calcium | 428 mg | 33% | |
| Iron | 56.4 mg | 313% | |
| Potassium | 4117 mg | 88% | |
*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.
