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
1 egg yolk
⅓ cup unsweetened dairy-free milk beverage
1 tablespoon balsamic vinegar
1 cup dairy-free chocolate chips
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". 😂
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