Double-Chocolate Biscotti

Dairy Free
Double-Chocolate Biscotti
45 min.
36
67kcal

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Indulge your sweet tooth with these delightful Double-Chocolate Biscotti, a perfect treat for chocolate lovers! These crunchy, yet tender biscotti are not only dairy-free but also incredibly easy to make, making them an ideal dessert for any occasion. With a rich chocolate flavor and a satisfying crunch, they are perfect for dipping in your favorite coffee or tea.

Ready in just 45 minutes, this recipe yields 36 delicious servings, each with only 67 calories. Imagine serving these delightful treats at your next gathering or enjoying them as a midday snack. The combination of semisweet chocolate minichips and unsweetened cocoa powder creates a double dose of chocolatey goodness that will leave everyone craving more.

Whether you’re an experienced baker or just starting out, this recipe is straightforward and requires minimal equipment. With just a few simple steps, you can create a batch of biscotti that will impress your family and friends. So, roll up your sleeves and get ready to enjoy the delightful aroma of freshly baked biscotti wafting through your kitchen. Your taste buds will thank you!

Ingredients

  • 0.5 teaspoon double-acting baking powder 
  • 0.5 teaspoon baking soda 
  • large egg whites 
  • large eggs 
  • 1.5 cups flour all-purpose
  • 0.5 teaspoon salt 
  • 0.5 cup semisweet chocolate chips 
  • cup sugar 
  • 0.5 cup cocoa powder unsweetened
  • teaspoon vanilla extract 

Equipment

  • bowl
  • baking sheet
  • oven
  • knife
  • whisk
  • wire rack
  • measuring cup

Directions

  1. Preheat oven to 35
  2. Weigh or lightly spoon flour into dry measuring cups; level with a knife.
  3. Combine flour and next 6 ingredients (through salt) in a medium bowl, stirring with a whisk.
  4. Combine vanilla, eggs, and egg white in a large bowl, stirring with a whisk.
  5. Add flour mixture to egg mixture; stir until well blended. Divide dough in half. Turn dough out onto a baking sheet coated with cooking spray. With floured hands, shape each dough half into a 12-inch-long roll; pat to 1/2-inch thickness.
  6. Bake at 350 for 22 minutes.
  7. Remove rolls from baking sheet; cool 10 minutes on a wire rack.
  8. Cut each roll diagonally into 18 (1/2-inch) slices. Carefully stand slices upright on baking sheet.
  9. Bake biscotti an additional 15 minutes or until almost firm (biscotti will be slightly soft in center but will harden as they cool).
  10. Remove biscotti from baking sheet; cool completely on wire rack.

Nutrition Facts

Calories67kcal
Protein8.2%
Fat22.78%
Carbs69.02%

Properties

Glycemic Index
6.59
Glycemic Load
6.77
Inflammation Score
-1
Nutrition Score
2.0308695850165%

Flavonoids

Catechin
0.77mg
Epicatechin
2.35mg
Quercetin
0.12mg

Nutrients percent of daily need

Calories:66.89kcal
3.34%
Fat:1.76g
2.7%
Saturated Fat:0.92g
5.72%
Carbohydrates:11.98g
3.99%
Net Carbohydrates:11.13g
4.05%
Sugar:6.82g
7.57%
Cholesterol:10.53mg
3.51%
Sodium:59.6mg
2.59%
Alcohol:0.04g
100%
Alcohol %:0.25%
100%
Caffeine:5.57mg
1.86%
Protein:1.42g
2.85%
Manganese:0.13mg
6.32%
Copper:0.1mg
4.82%
Selenium:3.28µg
4.69%
Iron:0.67mg
3.74%
Fiber:0.85g
3.38%
Magnesium:13.35mg
3.34%
Phosphorus:29.8mg
2.98%
Vitamin B1:0.04mg
2.94%
Vitamin B2:0.05mg
2.83%
Folate:11.26µg
2.81%
Vitamin B3:0.36mg
1.82%
Zinc:0.24mg
1.61%
Potassium:47.98mg
1.37%
Source:My Recipes