Chocolate Dipped Dairy-Free Biscotti (with Variations)
Prep time
Cook time
Total time
This recipe was my first foray into homemade dairy-free biscotti, but I couldn't stop with the classic. I tested classic, whole wheat, gluten free, and vegan variations, too! I've included links in this recipe to the specific ingredients that I used.
Author: Alisa Fleming
Serves: 32 small biscotti
Ingredients
- 1¾ cups Bob's Red Mill All-Purpose Flour (see Variation Notes in post above for Whole Wheat and Gluten Free options)
- 1 teaspoon baking powder
- ¼ teaspoon fine sea salt
- ¾ cup sugar
- ¼ cup grapeseed oil, extra-light olive oil, or non-GMO canola oil
- 2 teaspoons vanilla extract
- 2 eggs (see Variation Notes in post above for Vegan Option)
- 1 cup sliced almonds (omit for nut free)
- ¾ cup dairy-free chocolate chips
- 1 teaspoon coconut oil or sustainable palm shortening
Instructions
- Preheat your oven to 300ºF and line a baking sheet with parchment paper.
- Put the flour, baking powder, and salt in a medium bowl and whisk to combine.
- Put the sugar, oil, and vanilla in a medium mixing bowl and beat with a hand mixer to combine. Add the eggs and beat until relatively creamy, about 1 minute.
- Stir in the flour mixture. Add the 1 cup almonds and work them into the very thick dough with your hands.
- Divide the dough in half. Roll one half into a narrow log that's 12-inches long. If the dough is sticky to handle, lightly wet your hands to avoid sticking. Place the log on one side of your prepared baking sheet and lightly flatten it to about 2 to 3 inches wide. It won't spread much. Repeat with the other half of the dough.
- Bake the logs for about 35 minutes, or until lightly golden.
- Let cool on the baking sheet for 10 minutes, then remove the logs to a cutting board to cool for another 10 to 20 minutes.
- Reduce your oven temperature to 275ºF.
- Trim the uneven ends and eat them. You've earned a taste at this point! Slice each log into 16 (3/4-inch thick) slices using a large knife slicing straight down. Do not saw and do not use a serrated knife. For relatively even slices, I cut each log in half, and continue cutting each piece in half until I have 16 pieces.
- Place each piece back on your parchment-lined baking sheet, cut side down. Baking on their sides keeps the bottoms from browning further.
- Bake for 7 minutes, flip the slices, and bake for another 3 to 8 minutes, or until dry to the touch.
- Remove to a wire rack and let cool completely.
- Once the dairy-free biscotti are completely cool, melt the chocolate chips with the oil or shortening in a small, shallow bowl.
- Dunk the bottoms of the biscotti in the chocolate, and let any excess drip off. Place them chocolate side up on a wire rack to set. If your room is too warm, you may need to place the rack in the refrigerator for 15 minutes to help the chocolate set up.
- Store in an airtight container at room temperature for up to 3 weeks. They can also be individually wrapped in plastic and frozen to preserve freshness.
Recipe by Go Dairy Free at https://www.godairyfree.org/recipes/chocolate-dipped-dairy-free-biscotti