Dairy-Free Classic Almond Biscotti

Indulge in the perfect balance of crunch and flavor with this Dairy-Free Classic Almond Biscotti recipe, a delightful twist on the Italian bakery favorite. Made without any dairy, this version uses unsweetened almond milk and fragrant almond extract to enhance its nutty essence, while toasted chopped almonds lend a satisfying crunch in every bite. Ideal for dunking in coffee or tea, these twice-baked treats are golden brown on the outside and irresistibly crisp throughout. With simple pantry ingredients, easy preparation, and a shelf life of up to two weeks, this versatile recipe is perfect for everyday snacking or gifting during the holidays. Whether you're avoiding dairy or simply love almond-forward desserts, these biscotti will quickly become a staple in your kitchen!

Nutriscore Rating: 67/100

Prep Time:20 mins

Cook Time:35 mins

Total Time:55 mins

Servings: 24

Ingredients

• 2 cups All-purpose flour
• 1 teaspoon Baking powder
• 0.25 teaspoon Salt
• 0.67 cup Granulated sugar
• 2 Large eggs
• 1 teaspoon Vanilla extract
• 1 teaspoon Almond extract
• 1 cup Whole almonds, toasted and chopped
• 2 tablespoons Unsweetened almond milk

Directions

Step 1

Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.

Step 2

In a medium bowl, whisk together the all-purpose flour, baking powder, and salt until well combined.

Step 3

In a large bowl, beat together the granulated sugar and eggs using an electric mixer on medium speed until the mixture becomes thick and pale, about 2 minutes.

Step 4

Add the vanilla extract, almond extract, and almond milk to the egg mixture and beat until combined.

Step 5

Gradually add the dry ingredients to the wet mixture, stirring until just combined. Be careful not to overmix.

Step 6

Fold in the toasted and chopped almonds using a spatula, making sure they are evenly distributed throughout the dough.

Step 7

Turn the dough onto a lightly floured surface and divide it in half. Shape each half into a log about 12 inches long and 2 inches wide.

Step 8

Transfer the logs to the prepared baking sheet. Leave enough space between the logs as they will spread during baking.

Step 9

Bake in the preheated oven for 25 minutes, or until the logs are light golden brown and firm to the touch.

Step 10

Remove the logs from the oven and allow them to cool on the baking sheet for 10 minutes. Reduce the oven temperature to 325°F (160°C).

Step 11

Using a sharp serrated knife, slice the logs into 1/2-inch thick pieces. Arrange the slices cut side down on the baking sheet.

Step 12

Return the biscotti to the oven and bake for an additional 10 minutes. Flip the biscotti and bake for another 10 minutes, until dry and crisp.

Step 13

Let the biscotti cool completely on a wire rack before serving. Store in an airtight container for up to two weeks.

Nutrition Facts

Serving size	(631.1g)

Amount per serving	% Daily Value*
Calories	2237.6

Total Fat 72.8g	0%
Saturated Fat 7.8g	0%
Polyunsaturated Fat 0.1g
Cholesterol 372mg	0%
Sodium 1202.1mg	0%
Total Carbohydrate 346.3g	0%
Dietary Fiber 20.6g	0%
Total Sugars 139.1g
Protein 61.0g	0%

Vitamin D 91.0IU	0%
Calcium 446.2mg	0%
Iron 17.2mg	0%
Potassium 1215.0mg	0%

*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.

Source of Calories

Fat: 28.7%

Protein: 10.7%

Carbs: 60.6%