Chocolate Chip Biscotti are twice-baked, crispy homemade Italian cookies made with chocolate chips instead of almonds and oil instead of butter. And this easy recipe is dairy-free.
These chocolate chip biscotti are delicious and crispy almond-flavored biscotti with chocolate chips.
They're perfect for dipping in coffee, tea, or even a glass of cold milk.
Using simple, budget-friendly pantry ingredients, this recipe uses oil, so there is no butter or margarine in the ingredients.
Also, this recipe is dairy-free, so it's a perfect treat for anyone avoiding dairy products.
They're great to pack for work or school, and they're a terrific grab-and-go snack when you're on the run.
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What is needed to make chocolate chip biscotti?
all-purpose flour
white granulated sugar
chocolate chips, dairy-free
large eggs
cooking oil
almond extract (or good imitation)
vanilla extract (or good imitation)
baking powder
salt
What are biscotti?
Biscotti originated in ancient Rome as practical travel food for sailors and soldiers since the double-baking process dried them out, and they resisted mold.
The modern almond biscotti (cantucci) became popular during the Renaissance in Tuscan (Prato). Cantucci are made without any fat (i.e., no oil or butter), unlike biscotti, which commonly does use a fat.
The term "biscotti" comes from the Latin word biscoctus (meaning "twice-baked"), but it became the generic term for any type of cookie or biscuit in Italy.
However, in the US, the term "biscotti" is used to describe the dry, oblong, twice-baked Italian cookie specifically.
While both biscotti and traditional cantucci are dunked in beverages, traditional cantucci are typically dipped into Vin Santo (a sweet Tuscan dessert wine) at the end of a meal.
In the US, biscotti are more commonly enjoyed dipped into espresso or coffee.
Frequently Asked Questions (FAQs)
Are these biscotti dairy-free?
Yes! These Chocolate Chip Biscotti are made without butter, margarine, or other dairy ingredients. The recipe uses oil instead.
Can I use butter instead of oil?
This recipe is specifically formulated to use oil. Substituting butter would change the recipe, so it's best to stick with the oil for the intended texture.
Does this recipe use dairy-free margarine instead of butter?
No. This recipe uses oil as the only added fat, so there's no need for dairy-free margarine.
What kind of chocolate chips should I use?
You can use your favorite chocolate chips, whether they're semi-sweet, dark, or another variety. If you need the biscotti to remain dairy-free, check the ingredients to make sure the chocolate chips don't contain milk or other dairy ingredients.
Why are biscotti baked twice?
Biscotti are baked twice to remove excess moisture. The first bake sets the dough, and the second bake, after slicing, gives the biscotti their signature dry, crisp texture that's perfect for dipping.
Biscotti are typically made with almonds, so can I add almonds to this recipe?
Of course. This recipe uses chocolate chips instead of almonds, but you can add chopped almonds if you prefer a traditional almond-and-chocolate combination.
How do I store homemade biscotti?
Store completely cooled biscotti in an airtight container at room temperature in a cool, dry place.
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Chocolate Chip Biscotti
Twice-baked, dairy-free, almond-flavored chocolate chip Italian cookies.
Ingredients
- 3 cups all-purpose flour
- 1 ¼ cup white granulated sugar
- 1 cup chocolate chips, dairy-free
- 3 eggs
- ⅓ cup cooking oil
- 1 tablespoon almond extract (or good imitation)
- 1 teaspoon vanilla extract (or good imitation)
- 1 ½ teaspoons baking powder
- 1 teaspoon of salt
Instructions
- Place the flour, sugar, eggs, oil, vanilla extract, baking powder, and salt in a mixing bowl and mix well.
- Add in the chocolate chips and mix well.
- Take the dough, place it on a cookie sheet that has been lined with baking (parchment) paper, and form it into two loaves, approximately 3" wide, leaving a few inches between the loaves for room to spread (you can add some sliced or chopped almonds to the top, if desired).
- Place in an oven that has been pre-heated to 350°F, and bake for 25-30 minutes, until the loaves are a light golden color.
- Remove from the oven and let cool (if you slice when it is hot, the slices may fall apart).
- Cut the loaves width-wise or diagonally into slices that are between ½" - ¾" in width.
- Lay the slices on their side on a cookie sheet that has been lined with baking paper, and put back in the oven for 10-15 minutes.*
Notes
*Some people bake for 10 minutes on each side, but I haven't found the need to do that.
Nutrition Information:
Yield:
36Serving Size:
1Amount Per Serving: Calories: 136Total Fat: 5gSaturated Fat: 2gUnsaturated Fat: 3gCholesterol: 16mgSodium: 81mgCarbohydrates: 21gFiber: 1gSugar: 4gProtein: 3g
