Sugar-Free Biscottini con Gocce di Cioccolato
Indulge guilt-free with these Sugar-Free Biscottini con Gocce di Cioccolato, a wholesome twist on the classic Italian treat. Made with a blend of whole wheat and almond flour, these delectable biscotti are naturally sweetened with granulated erythritol, making them ideal for those seeking a sugar-free dessert. Rich sugar-free dark chocolate chips bring bursts of cocoa goodness, while hints of vanilla and almond extract elevate their flavor profile. With a crispy, golden texture achieved through double baking, these biscotti are perfect for dipping into coffee or tea. Easy to prepare in under an hour, they make a delightful snack or gift-worthy treat, all while being diabetes-friendly and packed with healthy ingredients. Whether enjoyed for breakfast or as an afternoon pick-me-up, these biscotti deliver irresistible satisfaction without compromising on quality or taste.
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Recipe Information
Ingredients
- 2 cups Whole wheat flour
- 0.5 cup Almond flour
- 1.5 teaspoons Baking powder
- 0.25 teaspoon Salt
- 0.75 cup Natural granulated sweetener (such as erythritol)
- 0.5 cup Unsweetened almond milk
- 0.25 cup Extra-virgin olive oil
- 1 teaspoon Vanilla extract
- 2 large Eggs
- 0.75 cup Sugar-free dark chocolate chips
- 0.5 teaspoon Almond extract
Instructions
Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
In a large mixing bowl, combine whole wheat flour, almond flour, baking powder, and salt. Stir to thoroughly mix the dry ingredients.
In a separate bowl, whisk together the granulated sweetener, almond milk, olive oil, vanilla extract, and almond extract until well combined.
Add the eggs to the wet ingredients and beat until light and fluffy.
Gradually add the dry ingredients into the wet ingredients, mixing until a dough forms. The dough will be sticky.
Fold in the sugar-free dark chocolate chips, ensuring they are evenly distributed throughout the dough.
Divide the dough in half and transfer onto the prepared baking sheet. Shape each dough half into a log approximately 10 inches long and 2 inches wide.
Bake in the preheated oven for 20-25 minutes, or until the logs are firm and lightly golden.
Remove from the oven and allow the logs to cool for about 10 minutes. Reduce the oven temperature to 325°F (160°C).
Using a sharp knife, cut the logs diagonally into 1/2-inch thick slices.
Return the slices to the baking sheet, laying them cut side up, and bake for an additional 10-12 minutes until they are crisp and golden.
Cool completely on a wire rack before serving. Store in an airtight container at room temperature for up to a week.
Nutrition Facts
Calories |
2685 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 161.5 g | 207% | |
| Saturated Fat | 51.5 g | 258% | |
| Polyunsaturated Fat | 0.3 g | ||
| Cholesterol | 372 mg | 124% | |
| Sodium | 1493 mg | 65% | |
| Total Carbohydrate | 467.0 g | 170% | |
| Dietary Fiber | 72.0 g | 257% | |
| Total Sugars | 3.9 g | ||
| Protein | 68.1 g | 136% | |
| Vitamin D | 3.1 mcg | 16% | |
| Calcium | 452 mg | 35% | |
| Iron | 25.6 mg | 142% | |
| Potassium | 2162 mg | 46% | |
*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.
