Double Chocolate Chip Biscotti

Baking is always more fun when I get to do it in someone else's kitchen --- and my mom's kitchen is one of my very favorite places to bake.  She's the one who taught me to bake so it makes sense that I would find comfort in her kitchen.  

I spent last week at my parent's house and since the weather in Northeast Ohio was less than cooperative (aka. cold and windy) - we spent a lot of our time inside making yummy meals and scrumptious desserts.  (Not so good for the waistline but oh so good for the soul.)  😉

Biscotti is one of my family's favorites.  We eat it for breakfast with a cup of tea.  We snack on it in the afternoon between lunch and dinner and we eat it for dessert with a cup of coffee after a big meal.  Biscotti is the perfect excuse to eat cookies - all day long. 

Dairy free biscotti has really peaked my interest lately.  Sometimes, leaving the butter out of a biscotti recipe can make the cookies super ... "crunchy". 😅(like - hard as rocks.)  I've also experimented with swapping the butter for oil in my favorite recipes with only marginal success.  So when I ran across this recipe for a Dairy Free Double Chocolate Biscotti - I was super excited to give it a try. 

Double Chocolate Chip Biscotti
3 cups all-purpose flour
½ cup cocoa powder
1½ teaspoons baking powder
¼ teaspoon ground cinnamon
¼ teaspoon salt
½ cup 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

Whisk together flour, cocoa, baking powder, cinnamon and salt.

Beat together oil and sugar.  Add eggs and yolk.  

Add milk substitute and vinegar. 

Gently beat in dry ingredients.

Stir in chocolate chips.  

Wrap in plastic wrap and refrigerate dough 4 hours. 

Divide dough into 4 pieces.  Roll each piece into a log.   Place on a parchment lined baking sheet. 

Bake 30 minutes at 325.  

Reduce heat to 300.  Slice logs into 1/2" slices. Place on baking sheet.

Bake 8 minutes.  Flip biscotti.  Bake another 8 minutes. 

Ahhhmazing.  The cinnamon, the brown sugar and the balsamic vinegar all worked together to deepen the flavor of the chocolate to create a beautifully rich and decadent biscotti.  I absolutely loved these chocolate biscotti and I can say with all honesty - they weren't too "crunchy".  😂

Ciao!

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