Vegan Biscottini con Gocce di Cioccolato
Indulge in the irresistible charm of these **Vegan Biscottini con Gocce di Cioccolato**, a plant-based twist on the classic Italian biscotti. Perfectly crunchy and bursting with flavor, these twice-baked delights feature a delightful mix of **vegan chocolate chips** and **chopped almonds** for a satisfying bite. Crafted from simple pantry staples like **almond milk**, **apple cider vinegar**, and **vegetable oil**, this egg- and dairy-free recipe delivers all the richness without compromising on texture. With a prep time of just 20 minutes and a golden-baked finish, they make an ideal treat for coffee breaks, gifting, or snacking. Whether you’re vegan or simply seeking a healthier dessert, these biscotti are bound to become a staple in your kitchen. **Easy vegan desserts**, **biscotti recipes**, and **chocolate almond treats**—this recipe has all the keywords for your next favorite treat!
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Recipe Information
Ingredients
- 250 grams All-purpose flour
- 1 teaspoon Baking powder
- 0.25 teaspoon Salt
- 150 grams Granulated sugar
- 1 teaspoon Vanilla extract
- 60 milliliters Unsweetened almond milk
- 60 milliliters Vegetable oil
- 1 teaspoon Apple cider vinegar
- 100 grams Vegan chocolate chips
- 50 grams Raw almonds, chopped
Instructions
Preheat your oven to 180°C (350°F) and line a baking sheet with parchment paper.
In a large bowl, mix together the flour, baking powder, and salt.
In another bowl, whisk together the sugar, vanilla extract, almond milk, vegetable oil, and apple cider vinegar until well combined.
Gradually add the wet mixture to the dry ingredients, stirring to form a dough.
Gently fold in the vegan chocolate chips and chopped almonds until evenly distributed.
On a lightly floured surface, divide the dough in half and shape each half into a log approximately 2 inches wide and 12 inches long.
Place the logs onto the prepared baking sheet, ensuring they are placed slightly apart.
Bake in the preheated oven for 25 minutes until the logs are firm and lightly golden.
Remove from the oven and allow them to cool for about 10 minutes, enough to handle.
Using a serrated knife, cut the logs into 1/2-inch thick slices on a slight diagonal.
Place the slices cut-side down back onto the baking sheet.
Bake for another 10 minutes, then flip the biscotti and bake for an additional 10 minutes, or until they are crisp and golden.
Remove from the oven and allow the biscotti to cool completely on a wire rack before serving or storing.
Nutrition Facts
Calories |
2718 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 107.9 g | 138% | |
| Saturated Fat | 26.7 g | 134% | |
| Polyunsaturated Fat | 34.3 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1081 mg | 47% | |
| Total Carbohydrate | 408.0 g | 148% | |
| Dietary Fiber | 19.8 g | 71% | |
| Total Sugars | 193.2 g | ||
| Protein | 43.4 g | 87% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 278 mg | 21% | |
| Iron | 17.1 mg | 95% | |
| Potassium | 993 mg | 21% | |
*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.
