Don’t let the double baking process scare you away. Biscotti is actually one of the easiest and most forgiving pastry recipes. And believe it or not, it’s naturally dairy free. Many companies and bakeries use butter, or other dairy ingredients. But classic biscotti is made with oil, for a crisper bite. This dairy-free double chocolate biscotti follows the traditional formula, but has a few flavorful additions.
Dairy-Free Double Chocolate Biscotti made by Italians
This dairy-free double chocolate biscotti recipe was originally shared with us by Filippo Berio, a popular Italian producer of olive oil. We’ve since updated this recipe, and I have some notes and tips in the FAQs below.
What is Extra Light Olive Oil?
Extra light olive oil is a refined olive oil that has a lighter, milder taste and a relatively high smoke point. Unlike extra-virgin olive oil, it tastes seamless in recipes – even desserts – and can be used for all types of cooking and baking. Extra light olive oil is also a great choice for tight budgets, and is readily sold at most grocery stores. It’s currently my go-to oils for baking.
What Type of Cocoa Powder Should I Use?
For this particular recipe, I prefer Dutch processed cocoa powder. It will produce a sweeter flavor with less bitter notes. But natural (also called unsweetened) cocoa powder should also perform well.
What’s the Balsamic Vinegar for? Can I Omit It?
It’s primarily used as a complementary flavor to the chocolate. It adds a little depth and zing to the overrall taste. If you’re a little nervous about the vinegar, omit it, but increase the milk alternative to 6 tablespoons and add 1 teaspoon vanilla extract. I would also increase the salt to 1/2 teaspoon (personal preference when omitting the vinegar). The vinegar doesn’t notably affect the texture, so it can be substituted with other liquids and flavors.
Can I Add Nuts or Other Add Ins?
Yes! Sliced almonds go very nicely in chocolate biscotti. I would start with 1/2 cup, breaking them up a bit, and add more as desired. Other tasty add-ins include raisins or dried berries. If you’re a fan of salted chocolate, sprinkle a little coarse chocolate on the dough loaf before baking.
Special Diet Notes: Double Chocolate Biscotti
By ingredients, this recipe is dairy-free / non-dairy, nut-free, peanut-free, soy-free, and vegetarian.
For gluten-free dairy-free double chocolate biscotti, I recommend substituting your favorite gluten-free baking blend. Do not use just a single flour, coconut flour, or nut-flour. You will need a flour blend made for baking. A good friend swears by King Arthur Gluten-Free Measure for Measure Flour Blend. I have found that gluten-free flour blends work fairly well in biscotti, you can see a comparison here, but haven’t tested it with this recipe specifically.
For egg-free and vegan biscotti, see this Vegan Biscotti Recipe.
- 3 cups all-purpose flour
- ½ cup cocoa powder
- 1½ teaspoons baking powder
- ¼ teaspoon ground cinnamon
- ¼ teaspoon salt
- ½ cup extra light olive oil
- 1 cup packed light brown sugar
- 2 eggs
- 1 egg yolk
- ⅓ cup unsweetened dairy-free milk beverage
- 1 tablespoon balsamic vinegar
- 1 cup dairy-free chocolate chips (like Enjoy Life Mini Chips)
- In a large bowl, whisk together the flour, cocoa powder, baking powder, cinnamon, and salt.
- Put the olive oil and sugar in a medium mixing bowl, and beat with a hand mixer until smooth and light. Add the eggs and egg yolk, one at a time, beating until smooth. Add the milk beverage and vinegar, and beat until smooth.
- With the mixer on low speed, gradually add the flour mixture, and beat just until the dough is combined. Stir in the chocolate chips.
- Cover the bowl with plastic wrap and refrigerate the dough for at least 4 hours.
- Preheat your oven to 325ºF and grease two large baking sheets or line them with parchment paper.
- Turn the dough out onto a lightly floured surface, and divide it into quarters. Roll each piece of dough into log, about 1½ inches in diameter. Place the logs on your prepared baking sheets, leaving space in between.
- Bake for about 30 minutes, or until golden and set. Remove the biscotti logs to a wire rack and let cool for 10 minutes.
- Reduce the oven temperature to 300ºF.
- Place a log on a cutting board and cut diagonally into ¾-inch wide slices with a serrated knife. Place the slices, cut-side down, on your prepared baking sheets. Repeat with the 3 remaining logs.
- Bake the chocolate biscotti for 15 to 18 minutes, or until toasted. Remove the biscotti to wire racks to cool completely and crisp up.