Vegan Biscottini con Gocce di Cioccolato
Indulge in the delightfully crunchy charm of *Vegan Biscottini con Gocce di Cioccolato*, a plant-based twist on an Italian classic! These twice-baked cookies are infused with rich vanilla flavor, studded with sweet vegan chocolate chips, and enhanced with the nutty crunch of chopped almonds. With a simple yet foolproof dough made from pantry staples like all-purpose flour, almond milk, and a touch of apple cider vinegar, this recipe is perfect for both novice and seasoned bakers. Each cookie is baked to golden perfection for a crispy texture that pairs beautifully with coffee, tea, or a splash of vegan milk. Ready in just over an hour, these small-batch delights make for a guilt-free, dairy-free treat that’s perfect for gifting or satisfying your everyday sweet tooth. Whether you're vegan or simply love wholesome desserts, this biscotti recipe will quickly become your go-to for elegant, melt-in-your-mouth snacking moments!
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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
Directions
Step 1
Preheat your oven to 180°C (350°F) and line a baking sheet with parchment paper.
Step 2
In a large bowl, mix together the flour, baking powder, and salt.
Step 3
In another bowl, whisk together the sugar, vanilla extract, almond milk, vegetable oil, and apple cider vinegar until well combined.
Step 4
Gradually add the wet mixture to the dry ingredients, stirring to form a dough.
Step 5
Gently fold in the vegan chocolate chips and chopped almonds until evenly distributed.
Step 6
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.
Step 7
Place the logs onto the prepared baking sheet, ensuring they are placed slightly apart.
Step 8
Bake in the preheated oven for 25 minutes until the logs are firm and lightly golden.
Step 9
Remove from the oven and allow them to cool for about 10 minutes, enough to handle.
Step 10
Using a serrated knife, cut the logs into 1/2-inch thick slices on a slight diagonal.
Step 11
Place the slices cut-side down back onto the baking sheet.
Step 12
Bake for another 10 minutes, then flip the biscotti and bake for an additional 10 minutes, or until they are crisp and golden.
Step 13
Remove from the oven and allow the biscotti to cool completely on a wire rack before serving or storing.
Nutrition Facts
| Serving size | (683.9g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 2717.6 |
| Total Fat 107.9g | 0% |
| Saturated Fat 26.7g | 0% |
| Polyunsaturated Fat 34.3g | |
| Cholesterol 0mg | 0% |
| Sodium 1080.7mg | 0% |
| Total Carbohydrate 408.0g | 0% |
| Dietary Fiber 19.8g | 0% |
| Total Sugars 193.2g | |
| Protein 43.4g | 0% |
| Vitamin D 22.3IU | 0% |
| Calcium 277.7mg | 0% |
| Iron 17.1mg | 0% |
| Potassium 992.7mg | 0% |
Source of Calories